Recipe Image
Ingredients:
"Ritz Crakers"
"Cheese Whiz"
"1 bottle of Mills Seafood Bar Clams"

Directions:
Spread Cheese Whiz on Ritz Crakers. Top off with bar clam meat. Enjoy!!
Ingredients:
1 bottle of Mills Sefood Bar Clams
2 cups of cubed potatoes
15 ml chopped onions
15 ml chopped celery
5 ml button of margarine
1 cup of water
2 slices of processed cheese
Parsley, salt and pepper
15 ml extra butter or margarine

Directions:
Separate bar clams from juice and keep the juice. Combine potatoes, onions, celery, and 5 ml of butter, water and 1/4 cup of bar clam juice in saucepan. Bring to boil and then reduce. Cook until potatoes are tender. Add processed cheese, parsley and 15 ml of extra butter or margarine, bar clams and remainder of bar clam juice.

Variation: To make chowder thicker, you may combine 30 ml of corn starch and 1/4 cup of water, stir and add to chowder. Simmer until desired thickness.
Ingredients:
1 bottle of Mills Seafood Bar Clams
1 large package of large button mushrooms
2 garlic cloves(or garlic powder)
1 shallot
15 ml Olive oil
Pepper
Shredded Mozzarella or Parmesan

Directions:
Remove stumps from mushrooms. Chop stumps, shallots and garlic cloves finely. Be careful not tu put too many shallots as they will overpower the bar clams. Chop bar clams into small pieces. Add olive oil to skillet and sauté chopped stumps, shallots and garlic cloves (or garlic powder). Add bar clams and pepper to taste. Remove from heat.

Spread mushroom caps on a cookie sheet. Fill tops with bar clam mixture. Top it all off with Mozarella cheese or parmesan. Set oven to 375 degrees and bake for 10 to 12 minutes, or until cheese becomes golden brown.
Ingredients:
1 bottle of Mills Seafood Bar Clams
15 ml chopped onions
15 ml chopped celery
5 ml butter
Parsley
30 ml corn starch
1/4 cup of water

Directions:
Separate juice from bar clams. Combine onions, celery, butter and parsley with bar clam juice. Bring to boil then reduce head and simmer 5 mins. Add bar clam meat and bring to boil. Mix 30 ml of corn starch with 1/4 cup of water. Add mixture, stir and simemr to desired thickness. Add salt and pepper to taste
Ingredients:
1 onion, sliced finely
6 potatoes
1 cup cheddar cheese
1 can of mushroom soup
salt & pepper
1 bottle (or 2) of Mills Seafood Bar Clams

Directions:
Separate juice from bar clams. In a casserole, place one layer of onions then potatoes. Add bar clams on top and layer until you reach the top of the casserole. Take half of the can of soup with half of the bar clam juice. Mix together and add on top. Cover with cheese adn bake in 350 degree oven, until potatoes are cooked. (Approximately 60 minutes)
Ingredients:
1 bottle of Mills Seafood Bar Clams
15 ml chopped red peppers
15 ml chopped green peppers
15 ml chopped onions
15 ml chopped celery
Parsley, salt and pepper
Processed cheese or shredded Cheddar
4 eggs
1/2 cup of bar clam juice
1/4 cup evaporated milk

Directions:
Combine peppers, onions and celery in frying pan with 15 ml of butter or margarine. Sauté. In bowl, combine eggs with clam juice, evaporated milk and bar clam meat. Mix well. Add mixture to frying pan. Cook until scrambled. Add sald and pepper to taste. Add slice of processed cheese or shredded Cheddar on top.