iddle (the fifth piece is for clams).
Sprinkle fish with salt
Combine ingredients except for clams and egg whites. Refrigerate batter for 3 to 12 hours if possible, if not, mix batter as little as possible.
It should not run off a large spoon in a ribbon but should fall off in pieces.
Then, fold in egg whites if desired.
Drain clams; dry them.
Retain clam juice for soup.
Peel the neck from clams and pour the batter over them, making sure they are well covered.
Drop whole clams one by one into hot fat and fry until a light brown.
Batter is enough for 1 1/2 cups of clams.
edium heat. Cook the shallot for 3 mins until soft but
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.
In the bottom of a steamer bring 2 tablespoons butter, wine, water, parsley and hot pepper sauce to a boil.
Arrange clams on rack and place in steamer. Cover and steam for 6-10 minutes or until clams open. Discard any clams that do not open.
Divide clams (in their shells) in two bowls.
Strain broth and ladle over clams.
Divide remaining butter (4 tablespoons) between 2 small dishes (for dipping). Garnish with lemon wedges, if desired.
eat. Add onion and chorizo for 5 mins, stirring. Stir in
ightly and bake in oven for one hour; add salt, stir
ith a lid. Let clams steam for 3 minutes or until some
Arrange the open clams, meat side up, on a
Rinse clams under cold running water then
nd a single layer of clams, hinge-side down.
Once
ently for 1 hour.
Add the clams, cover and cook for 10
bout 5 min.
Add clams and 1 tbs of red
eat. Add shallots and cook for 3 mins, stirring occasionally. Add
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.
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.
ith bacon on medium head for 2-3 minutes.
Add
aper. Top each with 8 clams. Bring edges of paper together
Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
minutes. Add the cleaned clams or mussels and cover tightly