hat you save all the \"clam liquor\" in the bottom of
(Try to save as much clam liquor as possible, but some
otatoes.
Stir in the clam juice.
Bring the liquid
re using fresh clams for clam meats and juice, you'll
Gradually pour in the strained clam broth, whisking constantly to break
nough broth to the reserved clam liquid 10 make 1 1
he clams well.
Strain clam broth through a mesh screen
he broth.
Mince the clam flesh, and set aside.
sieve to strain the clam liquid.
Save 4 clams
onstantly.
Add the reserved clam broth, the 4-1/2
Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
Cover, and refrigerate 3 hours.
After marinating, season the clam mixture with salt to taste.
Serve with tortilla chips or drain well and serve piled on individual chips like a canape.
Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with 1/2 cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.
Cook spaghetti in salted water; drain well.
Keep hot.
Saute garlic lightly in butter in a large frying pan.
Stir in parsley, mushrooms and liquid, clams and juice and pepper.
Heat to boiling.
Simmer for 5 minutes.
Season with salt, if needed. Pile spaghetti into a large bowl; spoon hot sauce over and serve. You may top with 6 scrubbed and steamed littleneck clams (left in shell).
Steam clams in 1 cup water until clams just open, about 8 minutes.
Save clam broth.
Chop clam meat and set aside.
Saute garlic in olive oil until soft.
Add broth, wine and seasonings and cook about 5 minutes.
Add clams to broth and pour over fresh cooked pasta.
Serve hot; garnish with Parmesan cheese and parsley.
inutes.
Pour in the clam juice, wine and Mutha Sauce
t.
Pour in the clam juice and 1 cup of
Chop garlic and parsley together.
Combine oil and butter in skillet and heat.
Add clams, garlic and parsley and red and black pepper; stir.
(If using canned clams, add salt.)
Cook for 5 minutes.
(Start spaghetti water.)
Add tomatoes, tomato paste, 2 tablespoons clam juice and flour.
Cook for 20 minutes (simmer).
op as desired.
For Clam Pizza:
For the pizzas
ach place to collect the clam shells.
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed