1 - 10 of 57 for little necks
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This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has ...
Wash little neck thoroughly in cold ... parsley; mix well. Pour mixture over little necks and steam until little necks open. Serve with plenty of bread.
Open Little Necks and clean shells. ... shells and place a cube of uncooked bacon on each shell. Bake at 375 degrees for 12 minutes until bacon is crisp.
Place 1/2 cup ... tomatoes, and water; add salt and pepper to taste. Let simmer, add little necks and cover. Cook just until little necks open on medium heat.
Begin with hard ... (don't forget inside neck) dust with ... desired, separate a little of this out ... simmer; cook until tender but not mushy. - Stewart
START THE SAUCE FIRST *Garlic paste: mince garlic and bring it to the center of the cutting board. Add 1/4 tsp. coarse salt (sea salt) and a dash of ...
In a steamer, steam 4 dozen little neck clams. Put on ... for about another minute. Do not over cook clams. Pour over cooked spaghetti. Makes 6 servings.
Wash clams. Combine olive oil and butter in saucepan, low heat (#2). Add clams, chopped garlic and parsley (blended together), add red and black ...
Open clams leaving each one of the half shell. Place in shallow pan. Mix garlic, herbs, and bread crumbs, salt and pepper and divide among the clams. ...
Wash vongole or ... minutes. Add a little water if sauce ... pepper, if desired. Makes 4 large or 6 medium portions. Omit the tomato paste in above recipe.
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