{"id":11646,"date":"2023-05-25T09:00:18","date_gmt":"2023-05-25T13:00:18","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11646"},"modified":"2024-02-19T07:45:22","modified_gmt":"2024-02-19T12:45:22","slug":"fresh-deviled-clams","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/fresh-deviled-clams\/","title":{"rendered":"Fresh Deviled Clams"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups finely chopped clams<\/li>\n\n\n\n<li>\u00bd cup clam liquid<\/li>\n\n\n\n<li>4 tablespoons unsalted butter, melted<\/li>\n\n\n\n<li>2 tablespoons minced onion<\/li>\n\n\n\n<li>2 tablespoons minced green bell pepper<\/li>\n\n\n\n<li>\u00bc cup chopped celery<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bd teaspoon Dijon mustard<\/li>\n\n\n\n<li>\u00be cup low-sodium cracker crumbs<\/li>\n\n\n\n<li>2 tablespoon chopped fresh parsley, optional garnish<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 350\u00b0 F.<\/p>\n\n\n\n<p>In a medium&nbsp;saut\u00e9 pan, simmer clams in their liquid for 5 minutes.<\/p>\n\n\n\n<p>In a separate small saut\u00e9 pan, melt butter and add onion, green pepper, and celery. Cook until tender. Add pepper, mustard and crumbs. Mix well.<\/p>\n\n\n\n<p>Transfer the crumb mixture and clams with liquid to a bowl. Combine well. Fill greased individual serving dishes or large clam shells with mixture.&nbsp; Bake for 20 minutes or until hot and bubbly. Garnish with parsley.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>&nbsp; From: <em>No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n\n<p><em>Note: This is a low-sodium recipe. If you prefer, you may season to taste with salt.<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>DID YOU KNOW?<\/p><p>The inside of many quahog clams will have a&nbsp;<a href=\"https:\/\/www.fisheries.noaa.gov\/species\/hard-clam-northern-quahog\" target=\"_blank\" rel=\"noreferrer noopener\">purple border<\/a>&nbsp;on the inside of the shell.&nbsp; This is the basis of wampum, the beads made by early Native Americans.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Fresh Deviled Clams.<\/p>\n","protected":false},"author":23,"featured_media":11647,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,122,217,15,226,98,215,216,218],"tags":[145],"class_list":["post-11646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-clams","category-fall","category-mariners-menu","category-sauteed","category-shellfish","category-spring","category-summer","category-winter","tag-main"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":366,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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