Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
Place liquid in a sauce pan Add onion, S& P and potato.
Cook at medium heat until veggies are tender (about 10 minutes).
Reduce heat to low.
Add clams/mussels, evaporated milk and butter.
Heat until warmed through Do not boil.
Check seasoning and serve with oyster (or common) crackers.
20oz canned clams is equal to 2-10oz cans of chopped clams with juice
igh heat.
Stir in canned clams, 1/2 of the reserved
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.
In medium nonstick skillet, brown garlic, onion, parsley and oregano in oil.
Add bread crumbs; continue to brown and stir. Add clams; toss to heat through.
Pour in clam juice; toss just to heat.
Spoon into bakeable half shells.
Sprinkle with Parmesan cheese.
Bake in preheated 350\u00b0 oven for 25 minutes.
Serve with lemon wedge.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
Serve seafood mixture over pasta and sprinkle with cheese.
br>Add clam nectar, baby clams and the liquid and simmer
n the seasonings, clam juice, clams, potatoes and white wine. Cook
Rinse clams then soak in cold water for 5 mins, agitating them from time to time. Repeat process until water runs clear.
Heat olive oil in a large saucepan over medium heat. Cook pancetta for 2-3 mins, until crisp and golden. Add garlic, paprika, canned tomatoes and 1/2 cup water. Bring to a gentle boil then reduce heat and cook for 5 mins.
Add sherry and clams. Cover and cook for 3-4 mins, stirring once or twice, until clams have opened. Discard any unopened clams.
Serve in the pot, sprinkled with parsley.
up of clam juice from canned clams, white wine, and salt.
ours.
Stir in shrimp, clams, peppers, and parsley. Cover and
eat.
Place the cleaned clams in another large pot. Add
Discard tough part of clam stomach and neck.
Chop remaining part.
Fry salt pork and remove pork.
Add water, clam liquor, potatoes and onion to fat. Cook 15 minutes.
Add clams. Cook until clams and potatoes are tender.
Add milk and butter.
Heat through, but do not boil.
Add salt pork and season to taste. Canned clams and broth may be used in this recipe.
Makes 8 servings.
ender, 7-10 minutes. Add clams and cover pot again. Steam
eat.
Add the fresh clams.
Cover and continue to
Scrub the clams and open with a shucking
other minute.
Add the clams to the pot, cover
In an 4 quart pot, melt butter and saute bacon over low heat until cooked, but do not brown.
Add diced onion and celery, and saute until tender and translucent.
Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
Cook approximately 13 minutes to soften potatoes and incorporate flavors.
Add heavy cream and chopped clams. Bring to boil,.
Mix cornstarch and water together and add, stirring briskly.
Salt & pepper to taste.
Enjoy.
Pour soup into 2 quart sauce pan.
Add chopped clams and 2 tablespoons of juice from clams.
Add thyme, salt and pepper.
Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
Place in individual bowls and sprinkle with crumbled bacon and serve.