This post is bittersweet for me. It’s been 4 months since I started the Lambs & Clams recipe contest in an attempt to win a pass to the Charleston Wine + Food Festival in March. When I first agreed to enter the contest, March seemed like light years away, but here we are in the middle of January already and by the time I blink again, it will be March. It’s been a fun ride for sure. Dreaming up recipes is what I love to do and using ingredients that I don’t normally use, like lamb and clams, has pushed my creative envelope to new heights. High quality ingredients were provided by Border Springs Farm & Rappahannock River Oysters, you should check them out next time you need lamb or clams/oysters or just go check them out.
Here’s a little recap of past recipes before we move on:
And last but definitely not least are these sliders. Surf meets turf on a homemade pretzel roll and the result is incredibly delicious. So good, in fact, that we had them for lunch and dinner the same day. These would be a fun addition to your Super Bowl menu for sure!
Here’s a quick tutorial on how to make them.
Start by steaming 2 dozen middleneck clams in a red ale. I used Rickard’s Red which is a Canadian beer that my husband and I were turned on to by our neighbors.
Remove the clams from the shells and coarse chop them. Add 8 ounces of room temp cream cheese, 2 tablespoons minced yellow onion, 1/8 tsp salt, 1/8 tsp pepper, 1 tsp Worcestershire and 3/4 tsp Sriracha. Mix it all up and pop in the fridge for 30 minutes or so.
Add 2 lbs of ground lamb to a bowl. Mix in 2 tablespoons minced yellow onion, 1 tsp kosher salt, 1/2 tsp fresh ground pepper, a big pinch of crushed red pepper flakes and a pinch of smoked paprika. Use your hands to combine. Using a 1/3 cup measure, make patties. Place on a parchment lined baking sheet. Heat up a skillet, grill or grill pan and cook the lamb burgers until they are just cooked through, about 2-3 minutes per side. Toast some slider buns, like these Pretzel Slider Buns (pictured above) and then give them a good shmear of the clam spread. Add a lamb patty and a few arugula leaves and spear a cornichon pickle to the top and serve.
I’d like to give a special thanks to the Charleston Wine + Food team for creating a fun recipe contest and I am so honored that they asked me to participate. I’d also like to give a shout out to Rappahannock River Oysters & Border Springs Farm for supplying the clams/oysters and lamb for these 4 challenges. I’m a firm believer that great product makes great food and both of these small businesses provided the freshest most amazing meats.
It has also been a pleasure to work with the other 7 bloggers for this event. See what they made for their last challenge below.
Creamy clam spread gets melty and gooey from the warm lamb patties making for a delicious surf meets turf slider. Perfect for your next tailgating or Super Bowl party.
- 16 ounce bottle red ale, such as Rickard's Red
- 25 middleneck clams, scrubbed
- salt & pepper
- 2 teaspoons minced yellow onion
- 8 ounces cream cheese, room temperature
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon Sriracha sauce, or other hot pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 lbs ground lamb
- 2 tablespoons minced yellow onion
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- large pinch crushed red pepper flakes
- pinch smoked paprika
- 14 pretzel slider buns
- cornichons (optional)
- Add the beer to a large stockpot. Bring to a boil and add the clams and salt & pepper to taste. Cover and allow to steam for 5 minutes, or until the clams have opened. Remove the clams and allow to cool slightly.
- Coarsely chop the clams and add to a medium bowl along with the cream cheese, onion, salt, pepper, Worcestershire sauce and sriracha. Stir with a rubber scraper, cover and refrigerate.
- In a medium bowl add the lambs, onion, salt, pepper, crushed red pepper and paprika. Use your hand to combine. Use a 1/3 cup measure to form measure the meat and make a patty and place on a parchment lined baking sheet. Refrigerate if not using immediately.
- Heat a skillet, grill or grill pan over medium-high heat. Add the lamb patties and cook for 2-3 minutes per side, until just cooked through.
- Toast the cut side of the slider buns under a broiler for 30 seconds or so, then spread a tablespoon of clam spread on the bun. Add a patty and a few arugula leaves. Use a long toothpick and spear a cornichon with it. Spear the slider and repeat with the remaining sliders. Serve immediately.
See the Other Entries for this Month:
Vivek’s Epicurean Adventure – Sweet Potato Gnocchi, Merguez Lamb, Steamed Clams
Taste Food Blog – Gratineed Clams with Spinach, Cheese & Crispy Lamb
A Cook Blog – http://www.acookblog.com/
Mango Tomato – Lambs & Clams
Eat Drink RI – Clambballs
Bunkycooks – Rustic Lambs and Clams Pâté with Cognac Gelée
One Vanilla Bean – Saffron and Smoked Paprika Lambs and Clams with Roasted Garlic Aioli