dd oriental ramen seasoning packets, clam sauce, soy sauce, salt, pepper
/4 cup for this recipe.
Melt butter in pot
br>Stir in the seasonings, clam juice, clams, potatoes and white
or 5 minutes.
Add clam nectar, baby clams and the
Strain broth of steamed quahogs or use 2 bottles of clam juice.
Add water to juice or broth.
Bring quahogs or clams, broth or clam juice, onions, potatoes, salt, pepper, shortening or fried salt pork to a boil.
Lower heat and cook for 1 hour until potatoes are soft.
Chowder may be eaten as is or with added ingredients to make milk chowder or Manhattan.
If adding tomato sauce or milk, cook another 15 to 20 minutes.
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a
ittle crib note on the recipe. I often use more spices
In a mixing bowl combine the black bean, garlic, shallot, salt and pepper and blend well and set aside until needed.
Heat a wok over high heat add oil and when the oil start to smoke add black bean mixture and asparagus and stir fry for 2 minutes. Pour in the clam juice; oyster sauce and sugar bring to a boil. After 4 minute add cornstarch roux to thicken the sauce. Blend in the dace strips and green onion and blend well.
You can buy the fried dace fish with black bean from a Chinese store.
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
dd garlic, thyme, potatoes, clams, clam juice and cooked bacon.
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.
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.
Empty clam sauce into pot with a lid and simmer for 20 minutes.
If adding shrimp into sauce, bring to a boil, add shrimp, stirring for about 4 minutes, lowering to a simmer.
Then let simmer for 20 minutes.
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.
Brown
onions
in butter.
Add clam liquor and potatoes. Cover and
cook over low heat 15 minutes.
Add remaining ingredients. Heat but do not boil.
et aside.
Heat the clam juice in a large saucepan
his).
Dip each pork strip into the water and then
Heat 1 tsp oil in a small frying pan. Add the egg and cook without flipping until just set. Meanwhile, heat the remaining oil in wok and stir-fry the bacon until browned. Add nasi goreng spice mix, scallions and rice and stir-fry until hot.
Remove from heat, stir in tomato and season to taste. Serve fried rice topped with egg and remaining scallions.
Saute onion in bacon fat and remove.
Boil potatoes in clam juice until just tender.
Add onion, bacon and chicken bouillon. Add rest of ingredients.
Simmer 20 to 30 minutes.
Do not allow to boil.