>and saute the garlic and leeks until softened. Add the clams and mussels and
ccasionally.
Add onion, celery, and chopped thyme to pan; cook
br>Mortar and Pestle Method:
nions and leeks and saute until softened. Add the fennel and garlic and saute
Saute the onion in olive oil until soft but not browned.
Add the chopped tomatoes and cook for 2 minutes; add the capers, chopped herbs, wine and season to taste.
Set aside.
Broil the mussels and clams about 2 minutes or until the shells open. Discard one side of the shell.
Spoon on topping on each mussel and clam and heat for three minutes.
These can be served hot or cold.
in a 4-cup measure (microwavable) microwave butter for 30 seconds or until melted.
Stir in mushroom and green onions.
Microwave HIGH uncovered 2-3 minutes or until softened stirring once.
Stir in flour.
Drain clams, reserving 1/3 cup of the juice.
Gradually stir clam juice, cream and wine into mushroom mixture.
Microwave HIGH uncovered 2-4 minutes or until mixture comes to a boil and thickens, stirring once.
Stir in clams, microwave on high 1 minute or until heated through.
Season with salt and pepper to taste.
Remove the hearts and stems from the artichokes and discard the leaves.
me water, pour mussels in and boil until mussels open,
onion, parsley, egg, panko flakes and corn in a large bowl
Scrub, scrub, scrub and wash fresh clams in shells
loves.
Place the garlic and butter in a large, heavy
Melt butter in 4-quart saucepan.
Add onion; cook until soft. Stir in chopped or minced clams, clam juice, creamed corn, milk and Tabasco.
Heat, stirring occasionally, until hot.
Do not boil.
Garnish with fresh parsley or bacon bits.
Melt the butter in a saucepan over moderate heat.
Add leeks and garlic and cook, stirring occasionally, for 3 minutes.
Add the mushrooms and continue cooking for 3 additional minutes.
Stir in flour until it absorbs all the liquid in the pot, then add teriyaki, clam juice, chopped clams, water chestnuts and green onions.
Bring the mixture to a boil and, lowering the heat, simmer for 20 minutes.
Add lemon juice and black pepper and serve.
ccording to packet instructions. Drain and set aside to keep warm
Peel and cube potatoes, put them in
Chop garlic, shallots and onion, sauteed in olive oil about 5 minutes.
Defrost spinach (can be done in microwave).
Drain spinach in a strainer and saute with the garlic, etc.
Chop tomatoes and toss in with mixture being sauteed.
About 5 minutes before serving, add clams and clam juice.
Serve over your choice of pasta.
A little red pepper is a nice addition if you like it spicy and hot.
Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
Cut the salmon into 3-4cm cubes and lower into the stock.
Add the scallops, chopped dill and the mussels.
The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
Sprinkle over some dill for presentation.
eat. Add red pepper flakes and cook, stirring occasionally for approximatley
In small saucepan, mix vegetables with clam juice and boil until veggies are tender.
Meanwhile, melt butter in larger pan, then add flour slowly and whisk until smooth.
Add salt and pepper.
Cook for about 4 minutes over low heat. Slowly whisk in milk. Heat to simmer, uncovered., stirring often.
Add cod and cook for 5 minutes.
Next, add veggies and clams and cook for about 15 minutes or until chowder is thickened a bit, stirring often. Add more salt and pepper if necessary.
Enjoy!
tter in a skillet and add garlic and onions. Reserve a couple