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Clams Pennamaquan

Clams Pennamaquan
1 vote, 3.00 avg. rating (69% score)
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Yield: Serves 6

"The coast of Maine's rich in clams, one of the best areas being the Pennamaquan River and the Cobscook Bay. Folks here can tell by looking at a clam from which bay it was dug and during which recent tide!" --Lincoln House Country Inn, Dennysville, Maine

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  • 1 pound Monterey Jack cheese, shredded
  • 1 pound clams, shucked and chopped
  • 2 tablespoons parsley
  • 2 tablespoons chives
  • 2 cloves garlic, finely minced
  • Dash ground cayenne pepper
  • Dash freshly ground black pepper
  • 6 slices pumpernickel bread


Combine cheese, clams, parsley, chives, garlic, and peppers and mix until well blended. For each serving, place bread slice in 6-ounce au gratin dish. Divide clam mixture among dishes. Broil until golden brown and bubbly or bake at 425 degrees F for 10 minutes or until golden brown and bubbly. Serve immediately.
Updated Tuesday, September 23rd, 2008

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