third bowl. Dip a razor clam into the egg, then into
On high heat in a 2-quart pot, melt the butter.
Add the onion and garlic and saute' until lightly browned.
Add the celery, potatoes, chicken stock and white wine.
Cook until potatoes are done, then add leeks and cream.
Continue to add herbs, parsley, salt and pepper to taste.
Let simmer for about 2 to 3 minutes, then add the razor clam meat.
Simmer for 15 more minutes and serve.
Serve with crusty French bread and more white wine!
Chop razor clams and use some of the juice.
Mix all ingredients together.
Store in fridge several hours before serving.
Heat the vegetable oil in a large skillet over high heat. Stir the ginger into the hot oil, and cook until fragrant, about 30 seconds. Add the razor clams in their shells, and cook until all of the clams have opened, about 2 minutes. Stir in the sa cha sauce and water, and bring to a boil. Toss with the bell pepper and green onions to serve.
lended. Mix in the zucchini, razor clams, onion, and garlic; set
Preheat oven to 325 degrees F.
In a bowl combine all the ingredients except for the paprika and stir well.
Pour mixture info a shallow pan and sprinkle with paprika.
Bake at 325 degrees F for 90 minutes.
Serve immediately or cover and store in refrigerator until serving.
Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.
Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
Cover, and refrigerate 3 hours.
After marinating, season the clam mixture with salt to taste.
Serve with tortilla chips or drain well and serve piled on individual chips like a canape.
Drain clams and save liquor. Chop clams into 1/2 to 3/4-inch pieces. Fry bacon until almost done and then add onion and celery; cook until tender. Do not drain, but set aside. Cook the potatoes separate and drain. Make a white sauce from the butter, flour and milk, adding the garlic, white pepper and salt to taste. Feeds 8 to 10 people.
Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
Bring the mixture to a simmer, reduce heat to medium, and cook until ...
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