In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
Add clams; cover and simmer 4-5 minutes until clam shells open.
Remove bay leaf and discard; remove any clams that did not open and discard.
Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
Serve with individual bowls of melted butter for dipping; serve immediately.
Fry bacon over medium heat, in a medium sized pot about 4 minutes.
Add in onion, and continue until bacon is brown, and onion is tender, about another 4 minutes.
Add in clams, and beer.
Cover and steam clams until they pop open, about 7 minutes.
Throw away any clams that do not open.
Stir together and serve.
Grind clams.
Mix all ingredients into a paste.
Spoon into clean clam shells.
Sprinkle with lemon juice and butter. Sprinkle with Parmesan cheese.
Broil until brown.
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.
hree quarts of fish stock (recipe below).
Allow the liquid
To clean the clams of their sand, gently scrub
ater and salt.
Put clams into his container and sprinkle
over that will hold a steamer basket. Add the mushrooms; stir
While running under water, using a metal brush, scrub clams free of sand using a metal brush. Using a steamer or saucepot, heat water to boiling (must be enough water to cover clams). Cover steamer with tight fitting lid. Reduce heat to a lower temperature and steam clams until they open (about 6-11 minutes).
ater to cover. Discard any clams that rise to the surface
Under cold running water, rinse clams and scrub with a soft-
f fish, then top with clams and dot with remaining butter
ittle water in a steamer and steam the clams until all are
other minute.
Add the clams to the pot, cover
Clean shrimp, clams, and crab and cut fresh fish in bite-size pieces.
Saute onion and pepper in oil.
Add tomatoes with juice and wine, basil and mushrooms (that have been soaked in warm water).
Steam the clams, add the water from the clams and simmer 15 minutes.
Add shrimp, crab and fish.
Add oregano, salt and pepper and cook over low heat for 10 minutes.
Serve with Dino's French bread.
oft.
Add conch or clams and heat through.
Add
lace the clams in a pot fitted with a steamer basket over
Place baking sheet on the grill.
Add the water.
Spread 1/2 the seaweed on the cookie sheet.
Place lobster, clams, mussels and shrimp on top of the seaweed.
Slice the lemon thin.
Sprinkle the lemon slices over the seafood.
Cover with the rest of the seaweed.
Turn grill on low and close the cover.
Lobster bake should be done in about 20- 25 minutes or when the clams and mussels are open.
Serve with 1 c melted butter.
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.)
or 30 minutes.
Nestle clams into rice mixture, cover pot