ot. Add 1/2 T. fresh thyme, cover and bring to
If fresh clams are used, scrub and open them.
Chop or grind clams, reserving the juice.
If canned clams are used, drain, reserving juice.
hile stirring occasionally.
Add clam juice and dairy products.
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
nto bite sized pieces. Use fresh hearts of palm over canned
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.
dd about 1 cup of clam juice from canned clams, white
br>Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning
ave about 6 cups of clam broth.
If not, add
eserve 3/4C of the clam liquid.
Melt butter over
or 5 minutes.
Add clam nectar, baby clams and the
ery long!).
Add clams, clam juice, parsley; simmer another 5
If you are using fresh clams for clam meats and juice, you'll
hat you save all the \"clam liquor\" in the bottom of
Heat olive oil in a large pan. Saute onion, garlic and ginger for 1-2 mins. Add mushrooms and chili pepper. Add wine, stock and clams. Cover and simmer for 3 mins, until clams open. Add lime juice and sesame oil. Season.
Distribute rice noodles between 4 warmed serving bowls. Ladle clam broth over top and sprinkle with herbs.
sually throw in the extra clam juice for the added flavor
elt, then stir in the clam juice, mussels, red pepper flakes
dd garlic, thyme, potatoes, clams, clam juice and cooked bacon.
minutes.
Add clam broth (juice) and tomato (with
DIRECTIONS.
In a medium-size bowl, beat together the cream cheese, 2 tablespoons of the reserved clam juice, and the garlic, scallion, mayonnaise, Worcestershire, and anchovy paste until smooth. Fold in the clams, stirring to blend.
Diva Do-Ahead: At this point, cover and refrigerate for at least 3 hours and up to 8 hours to let the flavors develop.
Remove the dip from the refrigerator about 30 minutes before serving. If it is a bit stiff, thin it with a little more of the clam juice or some milk, and garnish with parsley.