Chop 2 dozen clams and simmer 5 minutes or use 3 cans minced clams in their own juice.
Chop stalks of celery, peppers and onions and simmer in 1/4 pound of butter for 5 minutes.
In a bowl, mix 1/4 box of bread crumbs, drained clams and vegetables. Add more bread crumbs and juice of clams until is like wet stuffing.
Pile into clam shell and bake at 375\u00b0 to 400\u00b0 for 10 minutes.
Top with paprika.
Drain minced clams, add mayo -- enough to just bind the clams together. Add a pinch of garlic salt and blend.
Spread mixture onto crackers.
Slice the cheese in semi thin slices (cracker barrel cheese is the perfect square size of triscuits).
Place cheese slice onto each.
Place under broiler for just a minute or two until cheese melts.
Saute first eight ingredients.
Drain clams, reserving 1/2 cup liquid.
Simmer 1/2 cup liquid and clams for 5 minutes. Combine clams and liquid with the sauteed mixture.
Add bread crumbs and blend well.
Allow cream cheese to soften at room temperature. Drain juice from clams. Blend garlic, lemon juice and Worcestershire sauce with cream cheese.
Mix in minced clams, then juice. Season with salt.
Saute onions and garlic in olive oil.
Add minced clams and clam juice in can.
Add parsley, oregano, basil, wine and simmer 10 to 15 minutes.
Make 2 servings of linguine or spaghetti.
Cook as directed on the package.
Do not overcook.
Drain and serve with clam sauce.
Sprinkle Romano or Parmesan cheese.
Serves 2.
Saute onions and garlic in oil in a medium frying pan.
Add all other ingredients when onions and garlic are lightly browned. Take off burner and mix with minced clams.
Put in individual clam shells or in a pie dish and bake at 375\u00b0.
Saute onion in oil until golden.
Then add minced clams and juice to sauteed mixture.
Remove from heat; add bread crumbs. Let stand 5 minutes (mixture will have thickened) and add grated cheese.
Fill clam shells; sprinkle with paprika and bake in 350\u00b0 oven for 15 minutes.
Saute onions and peppers in butter until soft.
Add minced clams with juice and bacon.
Add bread crumbs, if necessary for consistency.
Fill shells.
Top with bread crumbs.
Sprinkle Parmesan cheese.
I usually save some bacon to crumble over top also.
Saute garlic and onions in olive oil and butter on low heat until just colored.
Add the clam juice (about 1/2 cup); simmer for 5 minutes.
Stir in minced clams and parsley; bring to a boil.
radually add remaining ingredients (except minced clams), blending well. (Use a hand
br>I did (6) clams at a time, straining the
In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
Add potato and onion and saute for about 7 minutes.
Drain the minced clams and reserve the liquid.
Add clam juice and reserved clam liquid to mixture in saucepan.
Cover and simmer 15 minutes or until potato is tender.
Stir in cream and clams and bring to a slow simmer.
DO NOT BOIL.
Serve with crackers.
Heat 2 tblsps of the olive oil and the butter in a saucepan.
Saute 3 garlic cloves until soft, but not browned.
Add 1/2 cup wine, minced clams, flour and mix well.
Add cream and cook on low heat until slightly thickened.
Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
Add remaining wine and steam until open.
Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.
Saute the onion and bell pepper in the bacon fat in a large pot.
Combine all ingredients except for the clams and the garnishes.
Cook, until the potatoes are tender, but not too soft.
Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.
lavor pasta.
Coarsely chop clams and refrigerate.
There should
In a large saucepan, pour in olive oil just to cover bottom of pan.
Add garlic to cold oil; bring heat up slowly just until tender, then add the juices from the white clam sauce, minced clams and whole baby clams.
Bring to slow boil.
Add about 2 to 3 tablespoons of parsley to juices.
Just before you serve, add all clams to the sauce; heat about 5 minutes.
Serve over cooked linguini noodles.
Serves 4 people.
Cook linguine according to package directions, omitting salt; drain.
Meanwhile, reserving liquid, drain clams. Add enough water to reserved clam liquid to measure 1-2/3 cups.
Heat oil in hot skillet over medium heat. Add green onions and garlic; saute 2 minutes. Stir in clam liquid mixture, soy sauce and wine; bring to boil. Cover and simmer 5 minutes.
Stir in clams and cilantro; heat through.
Serve clams and sauce over linguine.
Drain baby clams in a sieve over a bowl, reserving juice.
Heat butter and olive oil in a medium saucepan over medium heat.
Add garlic and saute one minute.
Stir in flour.
Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
Serve clam sauce over pasta.
Garnish with thyme sprigs, if desired.
Cover bottom of pan with oil.
Saute the onion until tender. Add potatoes; pour water to cover and cook.
Add clam juice, baby clams, minced clams and chopped clams.
When potatoes are cooked, add tomato soup; stir and let simmer.
Do not boil.
This makes a big quantity!
Scrub and steam open raw clams.
Strain and reserve liquid. Coarsely grind or chop clams (or drain minced clams, reserving liquid).
Fry salt pork in large kettle until golden.
Remove pork and reserve; drain off all but 1/4 cup fat.
Add onion and cook 5 minutes.
Add potato, salt, pepper and 4 cups of clam liquid (add water, if necessary).
Simmer until potato is tender.
Add clams, cream, milk and butter.
Heat well.
Add more seasoning, if needed.
Top with pork and paprika.
Makes about 3 quarts.