Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
Place liquid in a sauce pan Add onion, S& P and potato.
Cook at medium heat until veggies are tender (about 10 minutes).
Reduce heat to low.
Add clams/mussels, evaporated milk and butter.
Heat until warmed through Do not boil.
Check seasoning and serve with oyster (or common) crackers.
20oz canned clams is equal to 2-10oz cans of chopped clams with juice
igh heat.
Stir in canned clams, 1/2 of the reserved
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).
Reserve liquid and chop meat of steamed clams in coarse bits. Add to these chopped canned clams, divide between 24 half shells. Add teaspoon of liquid to each shell, sprinkle bacon and bell pepper on top and top with grated cheese.
Bake in oven at 400\u00b0 for 14 minutes.
Place under broiler and brown.
Serve immediately.
Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
Serve seafood mixture over pasta and sprinkle with cheese.
b>for 20 minutes. Set aside and add the juice from the canned clams
minutes. Add the cleaned clams or mussels and cover tightly
In medium nonstick skillet, brown garlic, onion, parsley and oregano in oil.
Add bread crumbs; continue to brown and stir. Add clams; toss to heat through.
Pour in clam juice; toss just to heat.
Spoon into bakeable half shells.
Sprinkle with Parmesan cheese.
Bake in preheated 350\u00b0 oven for 25 minutes.
Serve with lemon wedge.
Combine onions, celery and garlic with butter; microwave 10 minutes.
In large saucepan stir together chopped potatoes, chicken broth, clam juice as well as juice for canned clams, and onion mixture.
Cook until potatoes are almost tender.
Add chopped fish and seafood; simmer 8 minutes.
Combine flour with milk; add this to the choder with the cream.
Simmer until thickened flavour are combined.
Add seasonning.
Taste the Best.
Serve with a crusty bread.
Look up no-sugar-needed recipes for those amounts.).
Mix 1
Mix and pour over clams in shallow pan.
Sprinkle with paprika.
Bake in 350\u00b0 oven for 1 1/2 hours if raw and 45 minutes for cooked clams.
Stir frequently.
(I left in oven a little longer after I turned it off and kept stirring.)
f rock salt. Place the clams directly on the grill. Grill
ions to bacon and saute' for 5 minutes, DO NOT
Rinse clams then soak in cold water for 5 mins, agitating them from time to time. Repeat process until water runs clear.
Heat olive oil in a large saucepan over medium heat. Cook pancetta for 2-3 mins, until crisp and golden. Add garlic, paprika, canned tomatoes and 1/2 cup water. Bring to a gentle boil then reduce heat and cook for 5 mins.
Add sherry and clams. Cover and cook for 3-4 mins, stirring once or twice, until clams have opened. Discard any unopened clams.
Serve in the pot, sprinkled with parsley.
arsley and continue to cook for another minute or two.
eat. Add onion and chorizo for 5 mins, stirring. Stir in
f salt and cook them for about 3-5 minutes and
aute over medium-low heat for 5 minutes or until onions
add chopped bacon and cook for about a minute (until just