Return to Content

Clams Pennamaquan

by

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

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111