|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
51 - 60 of 132 for shelled clams
This is the ... variety of white clam chowder. Serves 6. Scrub clams and soak them ... minutes until the shells open. Discard the ... pepper and reserved bacon.
Scrub clams and soak in ... clams in their shells. Serves 4. ... juice if a less "fishy" taste is preferred. Sauce will thicken if not served immediately.
Cook diced bacon ... Add water to clam liquid to make ... and cover and cook until potatoes are tender. Add chopped clams, milk, butter and heat through.
Scrub clams well. Heat oil ... linguini al dente. Pour liquid over linguini, toss well. Place clams on top. Serve with plenty of Parmesan cheese. Serves 4.
1. Melt butter. ... and 2/3 cup clam juice until smooth. ... and add Worcestershire, clams, parsley and ... mixture. 3. Fill shells with mixture. Place ... 1/4 teaspoon garlic salt.
Steam well-scrubbed clams to open; remove ... strips of pastry and set on top of pie. Bake in hot 450 degree oven for about 15 minutes, or until browned.
Drain liquid from clams into 2 cup ... clams and lemon peel. Simmer 3 more minutes or until pasta is tender. Makes 4 servings. 292 calories per serving.
Blend together all ingredients, using enough clam juice to hold ... paper towel to absorb any excess fat. Sprinkle lightly with salt and pepper and serve.
Melt butter in ... add flour. Pour clam juice into measuring ... parsley and minced clams into a bowl; ... and drain. Combine pasta and clam sauce; serve.
Heat oil in ... medium heat. Wash clams in cool water ... until the clams are open. Pour sauce over linguini and serve immediately. Serves 4. Buon Appetito!
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