third bowl. Dip a razor clam into the egg, then into
On high heat in a 2-quart pot, melt the butter.
Add the onion and garlic and saute' until lightly browned.
Add the celery, potatoes, chicken stock and white wine.
Cook until potatoes are done, then add leeks and cream.
Continue to add herbs, parsley, salt and pepper to taste.
Let simmer for about 2 to 3 minutes, then add the razor clam meat.
Simmer for 15 more minutes and serve.
Serve with crusty French bread and more white wine!
Chop razor clams and use some of the juice.
Mix all ingredients together.
Store in fridge several hours before serving.
Heat the vegetable oil in a large skillet over high heat. Stir the ginger into the hot oil, and cook until fragrant, about 30 seconds. Add the razor clams in their shells, and cook until all of the clams have opened, about 2 minutes. Stir in the sa cha sauce and water, and bring to a boil. Toss with the bell pepper and green onions to serve.
lended. Mix in the zucchini, razor clams, onion, and garlic; set
Preheat oven to 325 degrees F.
In a bowl combine all the ingredients except for the paprika and stir well.
Pour mixture info a shallow pan and sprinkle with paprika.
Bake at 325 degrees F for 90 minutes.
Serve immediately or cover and store in refrigerator until serving.
Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.
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.
Drain clams and save liquor. Chop clams into 1/2 to 3/4-inch pieces. Fry bacon until almost done and then add onion and celery; cook until tender. Do not drain, but set aside. Cook the potatoes separate and drain. Make a white sauce from the butter, flour and milk, adding the garlic, white pepper and salt to taste. Feeds 8 to 10 people.
Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
Bring the mixture to a simmer, reduce heat to medium, and cook until ...
/4 cup for this recipe.
Melt butter in pot
br>Stir in the seasonings, clam juice, clams, potatoes and white
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
o refrigerate.
For the Clam Chowder:.
In a heavy
Saute onions in butter.
Add flour and cook 2 minutes.
Let cool.
Cook potatoes.
Set aside.
Bring clam juice to boil.
Add hot clam juice to flour mixture.
Stir until smooth.
Bring to boil.
Reduce heat.
Add clams, potatoes and half and half. Simmer 5 to 10 minutes.
You can also add shrimp and scallops to recipe.
Heat oil in saucepan.
Cook garlic for 2 minutes in oil over medium heat.
Add clam juice, wine and red pepper.
Stir well and simmer, uncovered, for about 20 minutes or until liquid is reduced by 1/3.
Cook linguine according to directions.
Drain.
Place back in pot.
Toss with butter.
Add white clam sauce mixture to linguine and toss.
This recipe can be doubled.
add in sugar, oyster sauce, clam juice, pepper, salt and Tabasco
tick cooking spray.
Add clam juice or chicken broth, shelled
Combine all in bowl and mix well.
Recipe can be doubled and tripled!
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
inutes.
Pour in the clam juice, wine and Mutha Sauce