Saute margarine, clams (save juice), onion and garlic.
Add spices while stirring.
When about done, add lemon juice and bread crumbs.
Add clam juice.
Bake at 350\u00b0 for 30 minutes.
Clam Appetizer is done when golden brown.
Rub bowl with halved garlic clove.
Cream the cream cheese with spoon until smooth.
Gradually add remaining ingredients; blend well.
Serve with crackers or raw cauliflower pieces.
If too thick, add more clam juice.
Makes 1 pint.
Rub a bowl with the garlic halves; discard garlic.
Combine clams, cream cheese, lemon juice, Worcestershire sauce, salt and pepper to taste, stirring until well blended.
Add the reserved clam liquid to reach spreading/dipping consistency, if necessary.
Cover; refrigerate 2 hours minimum.
Follow the instructions for making gelatin, but substitute clam juice for water.
Use less juice than indicated to make a thicker gelatin.
Add a dash of Tabasco to the mix.
Pour the gelatin into a shallow rectangular cake pan.
When it has set, cut into 1 inch cubes.
Arrange lettuce on small salad plates; put about six clam cubes on each plate.
Decorate with dried seeweed shavings.
Serves 6 people.
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.
hile stirring occasionally.
Add clam juice and dairy products.
Drain clams, reserve liquid. Combine calm juice and clam liquid.
Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf), bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.
Melt margarine in dutch oven, add onions, celery and saute until tender.
Add flour to make a roux and cook over low heat 10 minutes, stirring constantly to prevent scorching.
Gradually add hot milk, stirring constantly to maintain smoothness.
Add clam juice and chopped clams and cook 20 minutes more.
Add green pepper, thyme and pepper.
When green peppers are tender, add potatoes cut into small chunks and cook 10 minutes more.
dditional 5 minutes.
Add clam juice and hearts of palm
In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
Add potato and onion and saute for about 7 minutes.
Drain the minced clams and reserve the liquid.
Add clam juice and reserved clam liquid to mixture in saucepan.
Cover and simmer 15 minutes or until potato is tender.
Stir in cream and clams and bring to a slow simmer.
DO NOT BOIL.
Serve with crackers.
sually throw in the extra clam juice for the added flavor
eparate 3 qt pot, mix clam juice, water, garlic, sesame oil
br>Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning
br>Stir in the seasonings, clam juice, clams, potatoes and white
minutes.
Add clam broth (juice) and tomato (with
nto a paste.
Add clam juice, potato and thyme.
Heat butter and oil, add garlic and cook slowly until golden.
Drain clams, reserve liquid and add enough bottled clam juice to make 2 Cups.
Stir the liquid into the butter mixture and simmer, uncovered for 10 minutes.
Add chopped clams, parsley, salt and pepper and heat through.
Cook the linguini in boiling water, following package directions.
Pour the sauce over.
Top with parmesan cheese if desired, and enjoy with garlic bread!
Drain the canned potatoes.
In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.
Add flour to butter and mix briskly. Allow mixture to thicken.
Add 2 cups soy milk a little at a time.
Allow soy milk mixture to thicken.
Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.
On medium heat bring chowder to a boil.
Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.
or 5 minutes.
Add clam nectar, baby clams and the