Clams Pennamaquan

“The coast of Maine’s rich in clams, one of the best areas being the Pennamaquan River and the Cobscook Bay. Folks here can tell by looking at a clam from which bay it was dug and during which recent tide!” –Lincoln House Country Inn, Dennysville, Maine


1 pound Monterey Jack cheese, shredded
1 pound clams, shucked and chopped
2 tablespoons parsley
2 tablespoons chives
2 cloves garlic, finely minced
Dash ground cayenne pepper
Dash freshly ground black pepper
6 slices pumpernickel bread


Combine cheese, clams, parsley, chives, garlic, and peppers and mix until well blended. For each serving, place bread slice in 6-ounce au gratin dish. Divide clam mixture among dishes. Broil until golden brown and bubbly or bake at 425 degrees F for 10 minutes or until golden brown and bubbly. Serve immediately.

Cooking & Recipes


Serves 6

Preparation Method

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