Discard any clams that are not firmly shut.<
Season with pepper.
Add clams, stirring well to coat, then
or best results. Place the clams on grill. (A disposible foil
In a heavy saucepan, cook the garlic, pepper flakes and oregano in the oil over moderately low heat, stirring, for 1 minute.
Add the onion and fennel; cook the mixture over moderate heat, stirring, until the fennel is softened.
Add the tomatoes with the reserved juice, wine and salt and pepper to taste; simmer the mixture, uncovered, stirring occasionally, for 5 minutes.
Add the clams; steam them, covered, for 5 to 7 minutes, or until they have opened.
Discard any unopened ones.
Cook bacon until crisp; chop fine.
Add butter and garlic to pan; cook 1 minute.
Add onion and bell pepper; cook until vegetables are soft.
Stir in bacon, clams, bread crumbs, parsley, lemon juice and Tabasco.
Divide stuffing among 24 reserved clam shells.
Bake in a 450\u00b0 oven for 12 to 15 minutes.
bout 5 min.
Add clams and 1 tbs of red
In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).
Heat oil in frying pan.
Remove clams from broth.
Fry clams in oil until browned.
Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
Serve hot with sticky rice.
Shuck clams and reserve juice.
Discard
other minute.
Add the clams to the pot, cover
edium.
Add crab and clams; cook for 10 minutes, stirring
o a boil. Stir in clams and cook, covered, over moderately
egetable mixture.
To make Clams Casino: Wash and open little
Open the clams; drain off and save the juice and remove the clams from the shells.
Chop the clams or put them through a meat grinder.
(See \"How To Prepare Clams\" under Broiled Stuffed Clams recipe.)
In a Dutch oven, heat the oil and brown the potatoes, green bell pepper, onion, garlic and celery over medium heat.
Add the tomatoes, tomato paste, water, bay leaves, Worcestershire sauce, salt and pepper and carrots; simmer over low heat until the carrots are tender, about 30 minutes.
Add the clams, shrimp, lemon and parsley; cook until the clams and shrimp are cooked through, about 15 minutes.
Serve hot, in cups or bowls.
Yields 10 servings.
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
50 degrees.
Shuck quahogs/clams. Chop quahog meat into bite
re nearly done add the clams and cook gently for 10
n a separate pot, bring clams and clam juice to a
ntil combined well.
Add clams, and salt & pepper to taste
Don't add salt-the clams will do that. Set aside