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    Ask Chef Dennis » Recipes » Main Meals » Seafood Recipes » New England Steamed Clams Recipe – Paddlefish Restaurant – A Locals Guide to Orlando

    New England Steamed Clams Recipe – Paddlefish Restaurant – A Locals Guide to Orlando

    Published: Dec 14, 2017 · Modified: Jun 27, 2022 by Chef Dennis Littley · 3 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 2 votes
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    pinterest image for new england style steamed clams at the paddlefish

    New England Style Steamed Clams Recipe included!

    When it comes to deliciousness in the Orlando area I love visiting Disney Springs and I love dining at the Paddlefish Restaurant! I’ve been living in the Orlando area for four years now and I’ve enjoyed the ever-growing culinary scene and all it offers a foodie. Orlando has become a true foodie paradise. A theme park for your senses and your stomach!

    partial side view of the Paddlefish Restaurant at night time

    I recently got to experience a new dining option at the Paddlefish, their first-ever Rooftop Beer Dinner. They paired five courses with beers from Winter Gardens’ very own Crooked Can Brewing Company.

    2 oysters on a wooden plank with greens around them and a shooter glass of tomato and and oyster at the end

    We started off with an Oyster Trio that included a Lemon & Pepper, Mignonette and an Oyster Shooter. As you can see the presentation was perfect and each oyster so very flavorful and so very different. Crooked Can paired their Mr. Tractor Kolsch Style Ale with this first course.

    Metal bowl of steamed New England Style Clams in a clam broth with red peppers

    The second course was one of the best dishes of Steamed Clams I’ve ever had. The Paddlefish chef explained the difference in these New England clams as opposed to the littlenecks we’re used to seeing. As you can see there is a tubular siphon that sticks out of these clams which is how they breathe. Its often called a neck or a foot.

    The Crooked Can Brewery paired their High Stepper American IPA with the clams.

    greyish brown gumbo in a dark grey bowl with a pile of white rice in the middle of the bowl.

    The third course was a traditional Gumbo. And although this combination of Chicken, Chorico (Portuguese Sausage) and Shrimp wasn’t as aesthetically pleasing as the rest of the courses, one bite left no doubt in your mind that the chef that prepared this deliciousness knew his way around the kitchen!

    This bowl of gumbo was masterfully paired with Crooked Can’s McSwagger’s Own Amber Ale. I that was my favorite beer of all that we tasted.

    sliced pork loin, and pork belly on top of a pureed cauliflower with seared brussels sprouts and a coffee demi glace over the sliced pork and on the grey plate.

    Our fourth course was as beautiful as it was delicious. And in fact, I took quite a few pictures at different angles to make sure I did it justice.

    sliced pork loin, and pork belly on top of a pureed cauliflower with seared brussels sprouts and a coffee demi glace over the sliced pork and on the grey plate.

    This OMG delicious course was  Pork Two Ways. Coffee dusted loin, stout braised Kurobuta pork belly, pureed cauliflower and seared Brussel Sprouts with a coffee-stout demi glace. This tasted so good, it brought a tear to my eye…..sigh

    Crooked can paired this course with their Freedom Ride Stout, which was also used in the sauce. It was perfection on a plate!

    apple bread pudding with cooked sliced apples and vanilla ice cream

    By this time we were so full that I didn’t think I could eat another bite. That changed as soon as they brought out dessert…..

    Dessert was a Spiced Apple Bread Pudding that would have been heavenly on its own, but with the vanilla ice cream, it was over the top and simply ah-mazing! This was paired with Crooked Can’s Domestic Bliss.

    I am constantly amazed at how craft beers have developed and how they are artfully matched with foods to bring the nuances of the beer. Beer has definitely become the new wine and the Crooked Can Brewery is having a great time making their guests happy with their creations. When you do what you love it’s not work!

    Paddlefish restaurant at Disney Springs at night time.

    And if you’ve never been to the Paddlefish at Disney Springs put that down on your must-visit list. And make sure to find time to visit the rooftop for a cocktail or two and a spectacular view.

    I was so impressed with the New England Steamed Clams that I asked their Executive Chef Steven Richard for the recipe and he was kind enough to share it with us. You can, of course, use littlenecks in the recipe if you can’t find the New England Steamers.

    If you enjoyed this recipe you may also like these:

    • Clams and Spaghetti
    • Clams Casino
    • Quick and Easy Steamed Mussels
    • Baltimore Clambake
    • New Zealand Mussels served 5 ways

    Did you make this? Please RATE THE RECIPE below!

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    Metal bowl of steamed New England Style Clams in a clam broth with red peppers
    Print Recipe Save Saved!
    5 from 2 votes

    New England Steamed Clams

    I love steamed clams and I love Dining at the Paddlefish Restaurant in Disney Springs! I can always count on them for a delicious meal and they were kind enough to share their recipe for steamed clams with me.
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Appetizer
    Cuisine: American
    Servings: 4
    Calories: 391kcal
    Author: Chef Dennis Littley

    Ingredients

    • 2 lbs New England Steamer Clams
    • 2 tbsp Olive oil
    • 1 tbsp Chopped garlic
    • 1 Red Fresno pepper sliced thinly
    • 1 cup Clam juice
    • 6 ounces Beer
    • Juice and zest of a lemon
    • 2 tbsp Butter
    • ¼ cup Flat leaf parsley leaves
    • 4 ounces Butter melted for dipping
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Rinse the steamer clams aggressively in cold water several times to remove all of the grit. Drain the clams well after rinsing. Store them cold until ready to prepare. Do not store submerged in water.
    • Heat a large straight sided sauté pan with a tight-fitting lid
    • Add the olive oil to the pan over medium heat
    • Add the garlic and sliced pepper and sauté for one minute
    • Add the clams to the pan and allow to cook one minute before adding the clam juice and 6 ounces of the same beer that you intend to serve with the clams.
    • Bring the clam juice up to a boil and add the juice and zest of one lemon and the 2 TBSP of butter.
    • Place the lid on the pan and cook until all the clams open – about 3 to 4 minutes.
    • Place the clams in a large shallow dish with all of the cooking liquid and scatter the parsley leaves over the top. Serve immediately with melted butter for dipping.
    • Additional Tips
    • New England steamer clams are not easy to find. Little neck clams or mussels will also work well with this same preparation.
    • Clams are a live seafood product that is highly perishable. Buy them on the day that you plan to use them if at all possible.
    • If you have a clam that is stubborn and does not open when the others do, it should be discarded.
    • Steamed clams pair very well with a cold beer.
    • New England steamer clams are great shared first course for a casual gathering.

    Nutrition

    Calories: 391kcal | Carbohydrates: 9g | Protein: 6g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 86mg | Sodium: 613mg | Potassium: 145mg | Sugar: 2g | Vitamin A: 2295IU | Vitamin C: 45.7mg | Calcium: 32mg | Iron: 1mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Lisa

      June 05, 2021 at 10:11 am

      5 stars
      I love dining at the Paddlefish, thanks for sharing their recipe!

      Reply
    2. Denean L Faulkner

      February 22, 2019 at 2:59 am

      Hi Chef

      My husband and I where at your resturant on oct 2018.
      I gave to say we love the new menu for The Paddlefish
      I’m writting because my husband had the little neck claims in the white wine and garlic and butter.

      I’ve tried to make them at home for him and cant get it right.

      Is there anyway you can share your recipe with me please

      Reply
      • Chef Dennis Littley

        February 22, 2019 at 8:08 am

        hi Deanean

        the recipe from the Paddlefish is in this post. But you can find my recipe here -> https://www.askchefdennis.com/make-clams-spaghetti-around-kitchen-table/

        Reply

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