- 41. SPINACH-BAKED CLAMS ON THE HALF SHELL
- Scrub clams thoroughly and place in large saucepan with enough water to cover. Cover and steam, 5 to 10 minutes, or until shells open. Drain clams ...
Ingredients: 10 (crumbs .. juice .. parsley .. quahogs ...)
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- 42. STUFFED CLAMS
- Ingredients: 6 (ground .. pork ...)
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- 43. CLAM CHOWDER
- Wash clams thoroughly. Place quahogs in pot with 1/2 ... a boil. Season to taste.
Ingredients: 13 (celery .. cherrystones .. flour .. garlic .. juice ...)
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- 44. WHITE CLAM SAUCE AND LINGUINI
- Drain quahogs; set juice aside. ... bread and robust red wine.
Ingredients: 5 (juice .. oil .. parsley ...)
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- 45. WHITE OIL CLAM SAUCE WITH PASTA
- Open littlenecks, reserve juice and chop littlenecks. Saute mushrooms in olive oil and butter. Add garlic and saute lightly. Be careful not to burn. ...
Ingredients: 9 (mushrooms .. oil .. oregano .. spaghetti ...)
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- 46. ZESTY LEMON DIPPING SAUCE
- Microwave olive oil for ... lobster, just before serving. Quahogs on the half-shell: Freeze ... to serve as dipping sauce.
Ingredients: 9 (lemon .. oil .. oregano .. paprika .. parsley ...)
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- 47. ESCALLOPED QUAHOGS
- Beat milk, egg, and ... and add liquid from quahogs. Alternate layers of ... for 1 hour. Serves 4.
Ingredients: 5 (egg .. milk ...)
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- 48. QUAHOG CASSEROLE
- Preheat oven to 350 degrees. Mix all but cheese, bread crumbs and butter together. Pour into a greased souffle dish. Mix cheese and bread crumbs and ...
Ingredients: 11 (chives .. cream .. crumbs .. eggs .. salt .. shrimp ...)
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- 49. QUAHOG MUFFINS
- Ingredients: 8 (clams .. eggs .. flour .. juice .. milk .. soda ...)
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