Season with pepper.
Add clams, stirring well to coat, then
Saute garlic in olive oil.
Add onion, parsley, oregano and breadcrumbs.
Brown slightly.
Add clams and juice.
Spoon into seashell baking foils or dishes.
Sprinkle with Parmesan cheese. Bake at 375\u00b0 for 30 minutes.
Serves 4.
arlic brown.
Add the clams with their juice, parsley flakes
other minute.
Add the clams to the pot, cover
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
50 degrees.
Shuck quahogs/clams. Chop quahog meat into bite
Don't add salt-the clams will do that. Set aside
the fifth piece is for clams).
Sprinkle fish with salt
bout 5 min.
Add clams and 1 tbs of red
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.
Heat oil in a large skillet over medium heat.
Add onion and garlic.
Cook, stirring frequently, until translucent, about 2 minutes.
Stir in salt, pepper and red pepper flakes, then add tomatoes with juice.
Increase heat to medium-high and simmer sauce, uncovered, 10 minutes.
Stir in clams, scallops and basil. Cover and cook 5 minutes.
Serves 6.
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.
y half.
Add the clams (discard any that remain open
Rinse clams under cold running water then
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.
eat.
Place the cleaned clams in another large pot. Add
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.
nd a single layer of clams, hinge-side down.
Once
br>Add in shrimp and clams, cover tightly, and raise heat
arge skillet until boiling. Place clams into the pan and cover