ender, 7-10 minutes. Add clams and cover pot again. Steam
Put tomatoes and seasoning in large pot (should be \"very spicy\" from hot pepper).
Simmer for 1/2 hour.
Add littlenecks; cover and cook on high until clams open up.
Lower heat; add shrimp.
Cook until shrimp are done.
Serve with fresh bread.
Rinse the clams in cool water in the
oil and add mussels and littleneck clams to the boiling water; cook
Wash and scrub the clams to get rid of the
arge skillet until boiling. Place clams into the pan and cover
Chill clams in freezer for 10 minutes or more to relax them.
Open clams and free them from the shell, using a clam knife and reserving juice.
Cover a baking sheet with rock salt or crumpled foil.
Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
Add a drop or two of Tabasco to each clam.
Place a piece of bacon on each clam.
Broil until the bacon is brown.
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).
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
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.
et aside.
Scrub the littleneck clams and place in a medium
Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.
Rid clams of any sand
arge skillet and add the clams. Add the white wine and
Buy your clams the same day you intend
o a boil. Immediately add clams and distribute evenly. Cover and
Scrub the clams under cold running water, discarding
ombined well.
Arrange the clams in your largest skillet in
about 30 seconds, then add clams and wine; after a minute
Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
Remove to paper towel to drain.
To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
Sprinkle with prosciutto and remaining parsley.
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.