Buy your clams the same day you intend
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
Heat large pot over medium-high heat. Add bacon and onion; saute until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.
Wash and dry the clams and soak them in a
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.
other minute.
Add the clams to the pot, cover
minutes. Add the cleaned clams or mussels and cover tightly
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
Brown the sausage in the olive oil over high heat 1 minute. Add the garlic and the cleaned whole clams and saut for another minute. Deglaze the pan with the white wine and the pepper flakes, then cover the pan for 1 to 2 minutes or until the clams \"pop\". Remove the cooked clams and transfer to serving dish. Add the chicken stock, the cooked white beans and the cooked tubetti pasta and heat through. Add the Parmesan and finish the base with chopped parsley and chopped basil. Pour mixture over clams and serve with crusty Italian bread.
br>You can quadruple this recipe and make as many as
Steam clams in 6 cups water.
Remove from shells and chop clams.
Save shells.
Save broth.
In large bowl, put clams, 1 cup clam broth (water), carrot, onion, garlic, red pepper, margarine, bread crumbs, basil and Italian seasoning.
If too dry, add more broth.
Put in shells.
Top with bacon, if desired.
Bake at 300\u00b0 for 1 hour or until lightly browned.
Enjoy.
in.).
Add garlic, basil, Italian seasoning, parsley, and salt and
Open the clams; drain off and save the juice and remove the clams from the shells.
Chop the clams or put them through a meat grinder.
(See \"How To Prepare Clams\" under Broiled Stuffed Clams recipe.)
o a boil. Immediately add clams and distribute evenly. Cover and
b>clams, garlic, Parmesan cheese, onion, bread crumbs, egg, green onions, parsley, Italian