Clam Chowder

Ingredients:
- 12 clams shucked and shelled
- 1 tbsp olive oil
- 5 potatoes peeled and chopped
- 2 cups clam juice
- 2 tbsp parsley
- 2 cups half and half cream

Directions:
In skillet, heat oil and fry clams for 5-7 minutes.  In a large stock pot add cooked clams, potatoes, clam juice, parsley and half and half cream.  Allow to simmer for 2-4 hours.  Serve in bread bowl.

Stuffed Clams

Ingredients:
- 12 clams shucked
- 2 cups bread crumbs
- 1/4 cup parmesan cheese
- 1 tbsp oregano
- 1 tbsp parsley
- 1/4 cup white wine
- 1/4 cup mozzarella cheese

Directions:
Preheat oven to broil.  In a mixing bowl, combine bread crumbs, parmesan cheese, oregano, parsley and white wine.  Spoon bread crumb mixture over each clam shell and sprinkle with mozzarella cheese.  Place into oven and broil for 10-15 minutes or until done. 

Deep Fried Clam Strips

Ingredients:
- 1 cup clam meat
- 2 cups vegetable oil
- 1 cup all purpose flour
- 1 cub bread crumbs
- 2 eggs beaten
- 1 tbsp lemon juice
- 1/2 cup favorite cocktail sauce

Directions:
Heat oil to medium in a saucepan.  Dredge clam meat in all purpose flour then dip into beaten egg and cover with bread crumbs.  Place covered clams in heated oil and fry for 5-10 minutes or until golden and crunch.  Sprinkle lemon juice over top and serve with favorite cocktail sauce.