|by Mary Sue Milliken|
In this paperback reprint of their acclaimed cookbook, the chefs/proprietors of Los Angeles's City Restaurant and the Border Grill once again offe...
21 - 30 of 33 for preparing minced clams
This old-fashioned authentic ... of New England Clam Chowder is a ... flavor. Thoroughly wash clams, scrubbing shells. ... on color, adding minced garlic during the ... be the main ingredient!
Beat cream cheese until smooth (do not over beat). Stir in remaining ingredients; chill. Serve with raw vegetables.
Preheat oven to 350 degrees. Combine ingredients except parsley and turn into a 1 1/2 quart greased casserole. Bake about 30 minutes until mixture is ...
Blend cream cheese and cream together until smooth, mix in remaining ingredients, cover and chill 1 to 2 hours to blend flavors.
Heat butter in ... Add the reserved clam liquid and the ... Mix in potatoes, clams, and parsley. ... minutes, or until pastry is lightly browned. 4-6 servings.
In a skillet ... crisp; drain. Drain clams, reserving liquid; ... 1/2 ounce cans minced clams; 2 1/2 ... evaporated milk. Cook 1 hour more. Makes 3 servings.
Heat oil in heavy small saucepan over medium heat. Add onion and garlic. Saute until translucent, about 5 minutes. Add wine and increase heat to ...
Prepare linguini noodles ... prepare sauce. Drain clams. Use clam ... stove. Add garlic (minced) and other ... tomato puree or add cornstarch to thicken.
Prepare sauce first. ... seconds. To prepare clams, place them ... or full-flavored beer and this dish becomes a light meal or a memorable first course.
Time to prepare: ... parsley, oregano, basil, minced garlic, tomato, salt, pepper, and clam juice drained from clams. Simmer briefly. ... if necessary for thickening.
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