Steam clams in a large pot and reserve
soy sauce and sesame oil in a bowl. Use clean hands
Cook linguine.
Rinse with cold water and set aside.
Heat oil. Add onion and garlic and cook until soft (about 5 minutes).
Blend in flour and cook, stirring constantly, for 1 minute.
Add wine and cook for 2 minutes.
Add clam juice and broth.
Cook for 4 minutes. Stir in clams and cheese.
Add noodles and toss well.
Sprinkle with parsley.
In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
Add thyme, salt and pepper and serve.
side.
Heat olive oil in a small saucepan over medium
Melt 2 tbsp butter in a large saucepan; saute onions and celery until softened. Add clam juice, chicken broth and potatoes. Cover and simmer for 20-25 minutes until potatoes are tender.
In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly.
Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).
Place salt pork or bacon in a pot and cook 2
Melt 2 tablespoons butter in a skillet and add garlic
Prepare onion, garlic, and celery. Heat 1 tablespoon broth in medium soup pot. Healthy Saute onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.
hyme on a medium heat in the bacon drippings, till the
Boil chicken in seasoned water until tender and no longer pink in center.
Allow chicken to cool and then pull into small pieces or use a fork to shred.
Line bottom of 9 x 13 baking dish with chicken.
Chop onion and sautee.
Dissolve bouillon cube in broth (I use Swanson's broth by preference).
Beat eggs.
Mix stuffing, soups, onion, eggs, and broth.
Pour mixture over chicken.
Bake at 350 for 45 minutes or until set in middle and brown on top. Cooking time will usually depend on your oven.
Melt butter in saucepan; add garlic and cook 1 minute. Add flour and cook 1 minute, stirring constantly.
Stir in broth and milk, stirring until sauce boils and thickens.
Add parsley, salt and pepper to taste and Parmesan cheese.
Drain 1 can chopped clams; add to mixture and cook 1 more minute.
lend:.
Blend ingredients, crushing in a mortar if possible. Store
celery and green pepper in large pieces. In a food processor fitted
In a medium skillet or saucepan, cook onion in broth until tender. Add remaining ingredients, except rice, and simmer, covered, until heated through. Divide onto 2 plates, each holding 1/2 cup rice.
Fry bacon in pot that you make your chowder in.
Crumble bacon in pot.
Put all ingredients, except clams and clam juice, in pot with bacon and cover with water (just so you can see it).
Cook until vegetables are done.
Add clams and clam juice to cooked vegetables and cook for 30 minutes.
Add salt and pepper to taste. Makes 12 quarts.
Can be used immediately or freezes well.
Saute garlic and oil, pour clam juice in with garlic and oil, put cubed potatoes in and when almost cooked, put clams in and then parsley and milk.
Cook a few minutes longer.
alt pork--\"porkies\" (or bacon) in a pan till done; drain
Place reserved clam juice in a liquid measuring cup.
Add water so that the total mixture equals 1 1/2 cups.
In a large saucepan, combine juice mixture, celery, green pepper and carrot.
Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
Stir in potatoes, undrained tomatoes, fish stock/clam juice.
Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.
Simmer clams in broth with lemon juice for 15 minutes.
When hot, mix the rest of the ingredients together until it is somewhat thick (not too thick).
Bake in oven at 350\u00b0 for 15 minutes.