|Recipes from Home|
|by Barbara Shinn|
Home is "everything you could hope for in a quintessentially cozy Greenwich Village restaurant" (Food & Wine).
1 - 10 of 282 for clams oregano
Sauté onion in ... If using fresh clams, wash thoroughly, ... basil, pepper and oregano; simmer. Combine ... and coarsely cracked black pepper. 4 servings
In a medium saucepan, combine clams, lemon juice, garlic, parsley, oregano and butter. Heat ... until mixture starts to bubble. Makes about 12 stuffed clams.
Cut pepper into ... inch wedges. Steam clams until opened. Save ... Sprinkle generously with oregano. Add clam ... Bake at about 450 degrees until brown.
Drain clams and reserve juice. ... bacon, butter, onion, oregano, and parsley ... to a simmer. Add salt, if needed. Serve at once with oyster crackers.
Saute first 5 ingredients until soft. Cook next two ingredients in small saucepan for 15 minutes on medium heat. Combine the 2 mixtures; add crumbs; ...
Combine all ingredients, then put in shells. Sprinkle with paprika. Put under broiler for 5 to 8 minutes.
Melt butter in ... add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and ... 20 minutes. Add clams. Heat; remove ... or olive oil. “Mangiamo!”
Everytime my husband ... we get Hatteras clam chowder. I have ... broth, clam juice, clams and soy bacon. Add oregano and freshly ground ... until vegetables are soft.
Onions, green pepper, ... proportion of the clam cans: 4 cans of clams in brine and ... Italy, you can try Pecorino cheese instead of Parmigiano. (Venezuela)
Crush crackers very fine. Add clams and clam juice. ... juice and seasonings. Fill clam shells. Sprinkle with paprika. Bake at 350 degrees for 25 minutes.
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