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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Deliciously Bold Clams on the Half Shell

Look at this simple list of ingredients and preparation. Now you have no reason NOT to incorporate something great tasting into your summer gathering year after year. When you are ready to remove the black "sleeve" that is found over the siphon, all you need to do is grab a paper towel, then grab the "sleeve" and pull. My father, the second Yankee Chef, always made this recipe without first cooking the clams. the did just barely cook while in the grill  but this was a man who ate raw clams and scallops frequently.


For 6 people


  • 1 lb(s) whole, live clams
  • 1 3/4 cup(s) unseasoned, dried bread crumbs
  • 3 tablespoon(s) butter or margarine, melted
  • 1 teaspoon(s) garlic powder
  • 1/2 cup(s) minced onion
  • 1 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) red pepper flakes
  • 1/2 teaspoon(s) black pepper

Deliciously Bold Clams on the Half Shell Directions

  1. Wash clams and cover with 1-inch water in a large pot. Bring to a boil over high heat and cook clams for 1 minutes, or until they have opened up. Discard any unopened clams. Strain and let cool to handle. Remove meat from the clams, not forgetting the black sleeve encompassing the siphon. Discard half the clam shells.
  2. Preheat oven to 400-degrees F. Place the remainder of the clam shells on a baking sheet. put 1 clam body onto each shell; set aside. in a bowl, combine remainder of ingredients and toss well. Evenly divide the crumb mixture on top of each clam. Bake 6-8 minutes, or until the tops are golden brown. Remove and serve immediately with lemon wedges if desired.