Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
clams Recipes
(Chronologically Listed)
Stuffed Clams
Simmer clams, lemon juice, oregano and butter in a saucepan ffor 15 minutes; add hot pepper sauce, bread crumbs, onion and green pepper until mixture is consistency of oatmeal; fill cleaned clam shells with mixture and top with jarlsberg; bake in a preheated 325~f oven for 15 to 20 minutes, or until mixture starts to bubble.
Chuck in pok sunday 02:39 pm elaine radis, bgmb90b on p*; e.
Radis on genie.
Stuffed Baked Clams
Preheat oven to 350f.
Finely chop 1/2 of onion, reserving other half.
Saute chopped onion in butter mixed with olive oil.
Grind together remaining onion, celery, parsley, & mushrooms.
Add to sauteed onion & continue cooking until moisture is gone.
Add all of clams, sherry & evaporated milk.
Add seasonings &, again, continue cooking until moisture is gone.
Thicken with cornstarch mixed with cold water.
Cook an additional 2-3 minutes Remove from flame & cool.
Stuff clam shells.
Cover with a little melted butter,parmesan cheese, & paprika.
Bake in preheated oven 20 min.
Clam box.
Mission & fifth; carmel.
Stir-Fried Clams In Shell
Wash clams as in step 2 of “basic steamed clams”.
Mince garlic and onion.
Heat oil.
Add salt, then garlic and onion; stir-fry a few times.
Add clams in their shells and stir-fry gently to heat.
Reduce heat to medium and cook clams, covered, until their shells open about 7 minutes.
Stir-fry clams still in their shells gently 1 minute more, basting with hot oil and clam liquids.
Serve at once.
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Stir-Fried Clams In Chile Garlic Black Bean S
Scrub clams and rinse well with cold water.
Discard any that do not shut quickly or have broken shells.
Keep refrigerated in a bowl covered with a damp towel until ready to cook.
Soak the black beans in lukewarm water to cover for 5 minutes.
Rinse with fresh water and transfer to a small bowl with the ginger and garlic.
Using the back of a fork, gently mash the mixture into a coarse paste; set aside.
Place a wok over high heat.
When hot, add the oil, then the black bean paste, chiles and green onions; stir rapidly until fragrant, about 15 seconds.
Add clams and stir-fry for 1 minute.
Season with sugar and white pepper.
Splash in the rice wine and toss together for a few seconds.
Add soy sauce and chicken stock, cover, reduce heat to medium-high and simmer for 3 to 5 minutes, or until clams open.
Pour cornstarch mixture into the center of the wok.
Stir continuously until sauce thickens to a creamy glaze.
Drizzle in the sesame oil.
Serve with steamed rice.
Stir-Fried Pork And Clams
Shell clams, reserving their broth.
Combine clam broth with cornstarch and soy sauce; then add to clams and toss to coat.
Slice pork thin against the grain.
Slice mushrooms; parboil peas.
Heat oil.
Add pork and stir-fry until it loses its pinkness about 2 minutes.
Add mushrooms and peas.
Stir-fry, until mushrooms soften about 2 minutes.
Add clams; stir-fry to heat through and to thicken sauce about 1/2 minute.
Serve at once.
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Steamed Stuffed Clams
Place the clams into a large pot together with the salt and 1/2 cup of water.
Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open.
Drain the clams.
Remove clams from the shells, discarding any shells that have not opened.
Mince the clams.
Rinse and dry 18 half shells.
In a mixing bowl, combine clams and all the remaining ingredients.
Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it.
With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it.
Arrange clams on a tray in a steamer for 20 minutes.
Steamed Kauai Clams With Lemongrass And Green
In a large pan, combine the wine, garlic, lemongrass,clam juice and clams.
Bring to a boil, reduce the heat and steam until the clams are open.
Using a slotted spoon, remove the clams from the broth and set aside.
Over high heat, reduce the liquid by one third.
Then add the coconut milk and curry paste and mix well, cooking slowly for two to three minutes.
Add the basil and chili pepper, stir and remove from heat.
To serve, place a dozen opened clams in a deep dish or soup plate for each person, then ladle the sauce on top.
Origin: newspaper, food section shared by: sharon stevens.
Steamed Clams With Red Pepper And Cilantro
Bring wine, garlic and red pepper to boil in large pot.
Add clams, cover and steam until clams open, about 8 minutes.
Discard any clams that do not open.
Using tongs, transfer clams to bowl.
Add cilantro to cooking liquid.
Season with salt and pepper.
Pour liquid over clams.
Serve with bread.
Steamed Clams Stuffed With Pork
Wash clams, in their shells, under cold running water to remove sand.
Scrub with a brush if necessary.
Place clams on a shallow heatproof platter.
Steam until clam shells open 5 to 10 minutes.
See “how-to section”.
Shell clams, reserving the shells.
Mince pork together with ginger root, scallion and clam meat.
Blend in soy sauce, sherry, salt and sugar.
Stuff mixture into half-shells.
Arrange, stuffing-side up, on a heatproof platter.
Steam until pork is cooked through about 15 minutes.
See “how-to section”.
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Steamed Clams In A Spicy Mint Brodetto
* note: see the “basic tomato sauce” recipe which is included in this collection.
Mix basic tomato sauce, wine, chopped jalapeno and onion in a 3- to 4-quart sauce pan.
Bring to a boil.
Add clams to the tomato broth and cover.
Return to boil and steam clams until they all open, about 3 to 4 minutes.
Discard the clams that have not opened during steaming.
Uncover, and stir in the chopped mint leaves and extra-virgin olive oil.
Boil for 20 more seconds.
Remove to serving bowl.
Divide the clams evenly into individual serving bowls.
Pour the sauce over clams.
Serve immediately with grilled bread.
Mb-5607.
Steamed Clams
Place steamers and 1/4 cup water in a cooking bag.
Tie the top of the bag with string.
Do not use metal fasteners.
Pierce 3 holes near the top of the bag to allow the steam to escape.
Heat in microwave oven 6 minutes or until shells open.
Tip: the live clams can be placed in a shallow pan with enough water to cover.
Sprinkle a handful of cornmeal over them and let stand a few hours or overnight.
They will absorb the cornmeal into their systems and it will clean out any sand as well as help in whitening the clam meat.
Squid Stuffed With Clams Or Scallops
Preheat oven to 350 deg fahrenheit rinse squid and drain.
Chop tentacles coarsley.
Set aside.
Saute shalot and garlicin butter over medium heat in a heavy skillet until soft.
Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.
Remove from heat, stir in breadcrumbs and egg.
Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish.
Cover and bake about 1 hour or until tender.
Spicy Clams In Black Bean Sauce
* rinsed, drained and coarsely chopped found at oriental markets ** white part only.
To prepare clams: lightly scrub outside of clams with brush and place in bowl with water to cover for 1 hour.
Drain thoroughly.
To prepare seasonings: combine black beans, green onions, garlic, ginger and dried pepper flakes in small bowl and set aside.
To prepare sauce: combine broth, soy sauce, rice wine, sugar and pepper in bowl and set aside.
To prepare thickener: combine cornstarch and water in small bowl or cup and set aside.
Place seasonings, sauce and thickener near stove.
Heat wok or skillet with lid over high heat.
Add oil and heat until hot.
Add seasonings and stir-fry about 10 seconds until fragrant.
Add sauce and heat until boiling.
Add clams.
Cover and cook, shaking pan occasionally, until they just open, 3 to 4 -minutes.
Discard unopened clams.
Using slotted spoon, transfer clams to serving bowl.
Slowly add thickener to sauce, stirring to prevent any lumps.
Carefully pour sauce over clams.
Sprinkle top with minced green onions and serve.
Spanish Clams And Rice
Preheat oven to 350 degrees fahrenheit simmer the onion, garlic, ham, tomatoes and clam broth in a saucepan over medium heat for 20 minutes.
If sauce has evaporated to less than 2 cups, add additional clam juice, wine or water.
Add the saffron.
Meanwhile, scrub the clams.
Place rice in a large ovenproof skillet or casserole dish with lid.
Arrange clams over rice.
Pour sauce over all, cover and bake for 25 minutes, or until rice is cooked and liquid is nearly all absorbed.
Spanish Clams
Warm the oil over moderately high heat.
Add onion and saute for 1 minute.
Reduce heat to low, cover skillet and cook slowly for 15 minutes, until the onion is tender.
Stir in the ham.
Add the sherry and clams.
Increase the heat to moderate, cover and cook until the clams open, about 5 minutes.
Serve hot.
Scallops And Clams Over Linguine
Begin to prepare linguine according to instructions on box.
Meanwhile: saute onion in olive oil over medium heat approx 2 mins.
Add mushrooms, garlic, tomato and italian seasoning.
Drain off approx 1/4 can of liquid from clam sauce - then add and simmer for 3-5 minutes Finally add wine and scallops including liquid.
Cover and simmer 3-5 min, stirring frequently until scallops are done.
Serve over linguine.
Garnish generously with parmesan and romano.
Scallops And Baby Clams With Broccoli, Ginger And Soy Sauce
Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl.
Season with the soy sauce.
Cover with a wet paper towel and microwave on high for 3 minutes.
Remove from the oven and uncover.
Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes.
Add the broccoli, chicken stock, ginger juice or grated ginger and the clams.
Season with a pinch of sea salt.
Cover and continue cooking for 2 minutes or until the clams have opened.
Serve immediately.
Scallops & Baby Clams W Broccoli, Ginger & Soy Sauce Flavrs
Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl.
Season with the soy sauce.
Cover with a wet paper towel and microwave on high for 3 minutes.
Remove from the oven and uncover.
Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes.
Add the broccoli, chicken stock, ginger juice or grated ginger and the clams.
Season with a pinch of sea salt.
Cover and continue cooking for 2 minutes or until the clams have opened.
Serve immediately.
Notes: cooking live.
Savory Egg Custard With Clams And Shrimp
This steamed egg dish exemplifies the simplicity of chinese home cooking it takes about 5 minutes to prepare.
The chinese use a heat- proof porcelain shallow bowl 7 inches wide by 3 inches deep with sloping sides to steam this egg dish.
A 1 quart ceramic souffle dish or a pyrex bowl works just as well.
To ensure a smooth, silky texture, avoid high heat when steaming.
Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and pepper in a saucepan; bring to a boil.
Remove from heat; cool completely.
Lightly beat the eggs in bowl.
Slowly stir the cooled broth mixture into the eggs until thoroughly mixed.
Avoid over-beating.
Scatter the clams and 2 tablespoons of the chives in the bottom of a 1quart heat-proof bowl.
Strain the egg mixture through a fine mesh sieve over the clams.
Bring the water in a steamer to a boil over high heat.
Place the bowl on a rack above the boiling water.
Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set.
Carefully remove cover from steamer, and scatter the shrimp on top of the custard.
Cover and steam for 5 minutes longer, the custard is done when a knife inserted into the center comes out clean.
Carefully remove bowl from the steamer.
Drizzle with oyster sauce and garnish with remaining chives.
Spoon over rice.
Serve hot.
Rock And Roll Clams
Wash clams in cool water, but do not open.
Heat oil and stir-fry garlicand chili paste until fragrent.
Add clams, then fish sauce and sugar and stir to mix.
Add mint and stock, then cover.
Cook until clams open.
* if chili paste with soya bean oil is not available, use thai bbq sauce recipie.
Notes: i kid you not, this is the original name of this wonderful clam dish.
Just make sure you get fresh clams!