Discard any clams that are not firmly shut.<
- about 3 TBSP).
Saute garlic until a little soft (DO
While running under water, using a metal brush, scrub clams free of sand using a metal brush. Using a steamer or saucepot, heat water to boiling (must be enough water to cover clams). Cover steamer with tight fitting lid. Reduce heat to a lower temperature and steam clams until they open (about 6-11 minutes).
Don't add salt-the clams will do that. Set aside
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.
Prepare clams: put them in a bowl
at, about 3 minutes. Add garlic and cook 1 minute. Pour
Heat olive oil in heavy large saucepan over medium heat.
Add garlic, shallot and herbs and saute 2 minutes.
Add clams, dry Sherry and bottled clam juice.
Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
Add butter to saucepan and stir until melted.
Using tongs, divide clams among 4 soup bowls.
Ladle broth over the clams and sprinkle with green onions.
Serve with bread.
Place clams and enough water just to
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.
Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.
Clean clams by sprinkling with corn meal,
Melt butter in 8-quart pan.
Add leeks and garlic; saute about 5 minutes until leeks are limp.
Add water, wine, thyme and pepper.
Cover and bring to boil over high heat.
Add clams, cover and cook until shells open, 8 to 10 minutes.
Discard unopened clams.
Ladle into bowls and offer lemon wedges.
Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
Add the white wine, wait 30 seconds than add the cream and bring to a boil.
Next, add the clams and cover the pot and steam for 5 - 6 minutes.
Please, discard any clams that do not open. They are bad.
Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
Transfer the clams and prosciutto mixture to a serving bowl and enjoy.
Place the olive oil in a pot, add in you chopped garlic cloves, with a.
sprinkle of the fresh coriandor, and the hot chille pepper, if you decide.
to use it ( its not a must ) stir well for a minute then add your clams, salt,.
and you white wine, cover pot and let simmer, shaking pot every once.
in awhile. When clams are opened, pour everything into a serving.
platter, and now for the final touch, sprinkle the fresh coriandor over the.
steaming clams and enjoy!
Discard any clams that do not close when
Saute lemon grass, ginger, garlic, chilies, onions and red pepper in olive oil.
Add beer, clam juice and lime juice.
Add mussels and clams.
Cover saute pan and steam until clams and mussels are fully opened.
Season to taste.
Divide clams and mussels equally into bowls.
Pour vegetables and broth over. Garnish with cilantro.
Serves 4 to 6 people.
In a large stockpot, heat your oil very hot.
Add the garlic and saute quickly for 1 minute.
Add chopped basil, wine, broth, butter and bring to a boil.
Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
Remove lid, and stir well.
Replace lid and continue cooking til open.
With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
Season broth with salt and pepper, and pour hot broth over clams/mussels.
Garnish with fresh basil and serve warm.
Place broth and butter in a large Dutch oven over medium heat.
When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.
In a dutch oven heat olive oil over medium heat.
fry chorizo, onion, garlic, salt and pepper stirring until onion are golden.
stir in tomatoes and vinegar.
cook over medium heat until tomatoes are tender (about 15 minutes).
add clams, cover and bring to a boil.
cook just until clams open wide (8 to 10 minutes).
discard any clams that do not open.
Remove from heat, stir in basil and serve.
served with crusty bread to sop up sauce.
Heat olive oil in heavy large pot over medium-high heat.
Add sausages; saute until almost cooked through, breaking up with fork, about 10 minutes.
Add shallots, garlic and dried red pepper.
Saute until sausage is cooked through, about 5 minutes.
Mix in tomatoes with juices, broth and vinegar.
Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open).
Mix in basil.