br>Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning
hells.
Pour the steaming clam liquid into another nonreactive pot
ave about 6 cups of clam broth.
If not, add
he refrigerator, and combine the cherrystone clams with the water, garlic
Place in clean bowl. Let clam liquid rest then pour over
Braise onion in butter.
Add celery, carrots, potatoes and a little water; cook 10 minutes.
Add tomatoes, thyme, pepper, clam juice and clams.
Cook 20 minutes.
Add tomato sauce.
Bring to a boil and serve.
Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with 1/2 cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.
Scrub and steam open clams.
Chop clams.
Partially fry bacon and cut up.
Slice onion and potatoes and partially cook (about 10 minutes).
Melt butter.
Add flour, milk and clam juice, stir until thick.
Combine all ingredients in baking dish.
Make pie crust, roll out thick and place over dish.
Bake in hot oven (425\u00b0) until bubbly and crust is slightly browned, about 1/2 hour.
Yields about 6 servings.
n each plate and let clam lovers remove as many clams
Steam clams in 1 cup water until clams just open, about 8 minutes.
Save clam broth.
Chop clam meat and set aside.
Saute garlic in olive oil until soft.
Add broth, wine and seasonings and cook about 5 minutes.
Add clams to broth and pour over fresh cooked pasta.
Serve hot; garnish with Parmesan cheese and parsley.
he potatoes and the strained clam broth.
The broth should
/4 cup for this recipe.
Melt butter in pot
Open clams and chop.
Bring water to a boil, add potatoes, celery, parsley, celery salt and pepper and simmer 20 minutes. While this cooks, cut and fry bacon until lightly brown.
Add onion and saute 2 minutes.
Sprinkle with flour, stirring until it disappears.
Blend in milk, clams and clam liquor, stirring until slightly thickened.
Set aside until vegetables finish cooking....then add to soup pot and serve.
br>Stir in the seasonings, clam juice, clams, potatoes and white
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
o refrigerate.
For the Clam Chowder:.
In a heavy
Saute onions in butter.
Add flour and cook 2 minutes.
Let cool.
Cook potatoes.
Set aside.
Bring clam juice to boil.
Add hot clam juice to flour mixture.
Stir until smooth.
Bring to boil.
Reduce heat.
Add clams, potatoes and half and half. Simmer 5 to 10 minutes.
You can also add shrimp and scallops to recipe.
Heat oil in saucepan.
Cook garlic for 2 minutes in oil over medium heat.
Add clam juice, wine and red pepper.
Stir well and simmer, uncovered, for about 20 minutes or until liquid is reduced by 1/3.
Cook linguine according to directions.
Drain.
Place back in pot.
Toss with butter.
Add white clam sauce mixture to linguine and toss.
This recipe can be doubled.
add in sugar, oyster sauce, clam juice, pepper, salt and Tabasco
tick cooking spray.
Add clam juice or chicken broth, shelled