While running under water, using a metal brush, scrub clams free of sand using a metal brush. Using a steamer or saucepot, heat water to boiling (must be enough water to cover clams). Cover steamer with tight fitting lid. Reduce heat to a lower temperature and steam clams until they open (about 6-11 minutes).
o a boil. Immediately add clams and distribute evenly. Cover and
Don't add salt-the clams will do that. Set aside
In the bottom of a steamer bring 2 tablespoons butter, wine, water, parsley and hot pepper sauce to a boil.
Arrange clams on rack and place in steamer. Cover and steam for 6-10 minutes or until clams open. Discard any clams that do not open.
Divide clams (in their shells) in two bowls.
Strain broth and ladle over clams.
Divide remaining butter (4 tablespoons) between 2 small dishes (for dipping). Garnish with lemon wedges, if desired.
Spray skillet with cooking spray. Heat over mediium until hot. Saute onion and garlic 3-4 minutes; add parsley, oregano and pepper.
Add clams and clam juice; heat to boiling. Reduce heat and simmer, covered, until clams open, about 5 minutes. Discard any unopened clams.
Spoon spaghetti into shallow bowls. Arrange clams on spaghetti; pour broth over. Sprinkle with cheese.
Reserve liquid and chop meat of steamed clams in coarse bits. Add to these chopped canned clams, divide between 24 half shells. Add teaspoon of liquid to each shell, sprinkle bacon and bell pepper on top and top with grated cheese.
Bake in oven at 400\u00b0 for 14 minutes.
Place under broiler and brown.
Serve immediately.
Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
Discard any clams that are not firmly shut.<
Prepare clams: put them in a bowl
Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
Discard any clams that do not close when
Place clams and enough water just to
Wash clams well in a sink of cold water. Discard any clams that are already opened.
In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.
Heat olive oil in heavy large saucepan over medium heat.
Add garlic, shallot and herbs and saute 2 minutes.
Add clams, dry Sherry and bottled clam juice.
Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
Add butter to saucepan and stir until melted.
Using tongs, divide clams among 4 soup bowls.
Ladle broth over the clams and sprinkle with green onions.
Serve with bread.
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.
Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.
Clean clams by sprinkling with corn meal,
Wash shell clams thoroughly, discarding any broken shells or open clams.
Set aside.
Pour water into 2-quart casserole.
Cover and microwave on High (100%) until water boils, 3 to 4 minutes. Add clams; cover and microwave on High (100%) until clams open, 4 to 6 minutes, stirring after half the cooking time.
Allow 1/2 to 1 quart unshelled clams per person.
Be sure clams are alive (no open or damaged shells).
Wash and scrub shells well and rinse several times.
Place in large kettle and add enough wine to make 1/2-inch in bottom.
Add butter, onion, parsley, thyme, bay leaf and peppercorns.
Steam in tightly covered kettle, just until shells open.
Remove and discard any closed shells.
Strain broth and serve with the clams.
You may dip unshelled clams in melted butter.
Crush the mustard seeds and the coriander seeds lightly in a mortar and pestle, or place the seeds in a heavy plastic bag and lightly crush with a mallet or rolling pin.
In a large pot, bring beer, bay leaves, Old Bay, mustard seeds, coriander seeds and cayenne pepper to a boil over medium heat.
Add the clams.
Cover and steam 3-6 min or until the clams open, stirring once or twice.
Discard any clams that DO NOT open.
Serve clams with the broth in shallow bowls.
Sprinkle with the chopped parsley.
Melt butter in 8-quart pan.
Add leeks and garlic; saute about 5 minutes until leeks are limp.
Add water, wine, thyme and pepper.
Cover and bring to boil over high heat.
Add clams, cover and cook until shells open, 8 to 10 minutes.
Discard unopened clams.
Ladle into bowls and offer lemon wedges.