|The Epicurean Part One|
|by Charles Ranhofer|
1893. Volume I of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare...
Results 1 - 10 of 17 for whole littleneck clams
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Clean the clams and place them ... chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side. Serves 8-10.
Scrub clams; shell and ... Cover and simmer for about 10 minutes or until fish flakes when tested with a fork. Serve with a salad, wine and garlic bread.
Scrub clams well and drain. ... the clams open, about 5-10 minutes. Discard any clams that do not open. Serve sprinkled with remaining parsley. Serves 4.
In salad oil ... minutes. Meanwhile, steam clams, etc. Add peas and artichoke hearts ... Place clams (lobster tails) on top; pour melted butter over all.
Make bread crumbs ... Set aside. Cook clams in a little ... bread crumbs which have been tossed in 2 tablespoons butter. Bake at 375 degrees until brown.
Preheat broiler. Make ... preheats. Arrange 6 clams in each pan, ... each clam to cover. Broil 5 inches from the heat 3 to 4 minutes until lightly browned.
Set the oven at 500 degrees. Place the clams in one layer ... wedges. May be doubled and served as a main course. Spoon clams and their liquid over linguini.
Preheat oven to 450 degrees. Open clams; loosen meat ... wedges and warm French bread to dip into the garlic butter. Heat for 10 minutes. Cream together:
1. Scrub clams well. Steam open ... well. Garnish with freshly ground black pepper or minced fresh parsley. Serve at once with hot French bread. Serves 4.
Cook the linguini pasta in plenty of salted water for about 6 minutes or until firm. Drain water and arrange pasta on platter. To prepare sauce, take ...
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