re cooking.
If using clam juice, add to the pan
Chop clams, celery, onion and garlic in food processor or by hand, very finely.
Cut bacon in slivers, fry; remove bacon and set aside.
Saute clam mixture in bacon drippings; add clam broth, seasonings and bread crumbs.
Stir over low heat until mixture reaches consistency of moist stuffing.
Spoon into clam shells. Top with bacon bits and brown under broiler.
Serve with Tabasco sauce.
he liquid and remove the clam meat from the shells. Leave
ow, and slowly pour in clam juice until mixture is slightly
hite wine, remaining butter and clam juice and continue to simmer
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
Melt butter with herbs on low heat for 20 minutes.
Meanwhile, chop celery, green pepper, onion and clams.
Add that to the bread crumbs and herbed butter.
Mix thoroughly.
Fill the clam shells and top with bacon.
Bake in a preheated 375\u00b0 oven for 25 to 30 minutes or until golden brown.
Fills 15 to 20 large clam shells.
he eggs well, and add clam liquid, cream, nutmeg, salt, and
Brown onion in butter in Dutch oven or small roasting pan. Add soup, clam chowder and minced onion with liquid.
Add half and half and stir together.
Cover and bake 3 hours at 250\u00b0.
Makes lots, but goes fast.
Serve hot with bread and crackers.
Preheat broiler.
Fill clam shells with clams.
Blend together butter, salt and pepper, garlic, shallot, parsley and thyme. Spoon an equal amount of herb butter on top of each clam shell. Smooth slightly and arrange the shells on a baking sheet.
Blend the bread crumbs and cheese; sprinkle over each shell.
Place under broiler 5 inches from heat and broil 3 minutes.
Set oven to 450\u00b0 and bake about 2 minutes.
t.
Pour in the clam juice and 1 cup of
In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.
hile stirring occasionally.
Add clam juice and dairy products.
Saute chopped garlic in olive oil.
Add clam sauce; mix with minced clams.
Cook until just boiling.
Cook pasta; drain.
Put into glass pan (coated lightly with oil).
Add pasta sauce.
Turn oven to broil.
Add Mozzarella.
Keep in oven until lightly browned.
Serve piping hot.
Serves 4.
n it, then add potatoes, clam juice and clams with the
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
Drain clams, reserve liquid. Combine calm juice and clam liquid.
Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf), bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.
Melt margarine in dutch oven, add onions, celery and saute until tender.
Add flour to make a roux and cook over low heat 10 minutes, stirring constantly to prevent scorching.
Gradually add hot milk, stirring constantly to maintain smoothness.
Add clam juice and chopped clams and cook 20 minutes more.
Add green pepper, thyme and pepper.
When green peppers are tender, add potatoes cut into small chunks and cook 10 minutes more.
dditional 5 minutes.
Add clam juice and hearts of palm
In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
Add potato and onion and saute for about 7 minutes.
Drain the minced clams and reserve the liquid.
Add clam juice and reserved clam liquid to mixture in saucepan.
Cover and simmer 15 minutes or until potato is tender.
Stir in cream and clams and bring to a slow simmer.
DO NOT BOIL.
Serve with crackers.