the appetizer:

Take a seafood taste tour with The New England Clam Shack Cookbook by Brooke Dojny, including recipes like Roast Clams; Snail Salad; and Wellfleet Oysters on the Half Shell.



Roast Clams

4 servings, 6 clams apiece


These grilled clams, which are simplicity itself, were the first food I ever ate at The Place, in Guilford, Connecticut. and I was immediately hooked. They use a good-quality bottled cocktail sauce at The Place, but if you want to make your own, so much the better. You might try the Land Ho! Cocktail Sauce.

  • 24 littleneck clams
  • 1/3 cup homemade or good-quality bottled cocktail sauce,
          plus additional, if desired
  • 4 to 5 tablespoons butter
  • Lemon wedges

Shucking Clams
How to Shuck a Clam


1. Prepare a moderately hot hardwood or charcoal fire, or preheat a gas grill.

2. Place the unopened clams on the grill, cover, and cook just until the shells begin to pop open, 5 to 10 minutes. Pry off the top shells, daub the clams with cocktail sauce, and top each clam with a small piece (about 1/2 teaspoon) of butter.

3. Continue to cook on the grill until the clams are hot and the tops are lightly glazed with sauce and melted butter, about 5 minutes longer.

4. Serve with lemon wedges and a small bowl of cocktail sauce for dipping, if desired.

  • from:
    The New England Clam Shack Cookbook
  • by Brooke Dojny
  • Storey Publishing, 2008
  • 256 pages; $16.95; paper
  • ISBN-10: 1603420266
  • ISBN-13: 978-1-60342-026-6
  • Recipe reprinted by permission.

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The New England Clam Shack Cookbook


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This page created October 2008


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