|Carlo Middione's Traditional Pasta|
|by Carlo Middione|
Offers more than sixty classic pasta recipes for sauces, stuffed pasta, baked pasta, fried pasta, and pasta in broths and soups.
1 - 10 of 16 for smoked clams
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Drain clams and reserve juice. ... & half, black pepper, and dill weed and return to a simmer. Add salt, if needed. Serve at once with oyster crackers.
Blend all ingredients together, adding clams last. Keeps well in the refrigerator and is best served the second day. Serve on Triscuits.
Saute flour in oil until dark brown. Add onion, celery, green pepper and garlic until soft. More oil can be added. Add tomatoes and cook 15 minutes. ...
Cook mostaccioli according ... are tender. Add clams and their liquid. ... minute. Add pasta and vegetables. Continue to cook, stirring, until heated through.
Saute the bacon ... the potatoes and clams and cook about ... sprinkling of paprika on top of each serving. Can be reheated. Serves 12 to 14 generously.
In place of tinapa, use any smoked fish (about 2 ounces). Place smoked fish in a 250 degrees for 1 hour or until dry. Shred.
Prepare meats ahead ... together. In 5-gallon clam cooker (or lard ... with lid, layer clams in bottom about ... Makes 20 servings. Preparation time: 4:30.
Saute bacon and ... the potatoes and clams. Cook 15 ... seafood restaurant in the west coast at Newport, Oregon. Famous for its clam chowder. Is the best!
1. Fry chorizo. ... plate. 3. Steep clams and mussels after ... Set lobster (if used) meaty side down. 9. Bake for 30 minutes, 350 degree preheated oven.
1. In a ... fish. If using smoked haddock, reduce anchovy ... until the flesh turns white and separates easily. Allow 10 minutes per 1 inch of thickness.
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