Way to Cook Clams - Recipes

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Results 1 - 10 of 696 for way to cook clams

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1. LINGUINI WITH CLAM SAUCE

Sauté onion in olive oil ... allow the garlic to brown. If using fresh clams, wash thoroughly, checking for ... cracked black pepper. 4 servings

2. HATTERAS CLAM CHOWDER

Everytime my husband and I go to the outer banks in North Carolina, we get Hatteras clam chowder. I have searched everywhere ... broth, clam juice, clams and soy bacon. Add oregano ... until vegetables are soft.

3. EASY CLAM CHOWDER A.K.A. CAMPBELL'S KNOCK OFF

Cut salt pork fatback into ... a frying pan. Cook salt pork over low heat ... When liquid begins to form in the pan, turn ... stock pot add clams, clam juice, milk, cream, ... clam chowder . from AL

4. HOME COOKED CLAM CHOWDER

In a large saucepan, combine water and juice from clams. Add bouillon cube, potatoes, ... thoroughly. Serve hot with chopped parsley on top to garnish.

5. FAUX NEW ENGLAND SHRIMP CLAM CHOWDER

Sauté garlic in butter until ... pepper. Increase heat to medium high. Stirring constantly. Once ... next. Proceed to slow boil after last can.

6. LINGUINI WITH WHITE CLAM SAUCE

Drain clams into a 2 cup measure; ... or chicken broth to make 2 cups liquid. Clam ... more authentic flavor. Cooks Note: If you prepare this ... 4 to 6 servings.

7. SPAGHETTI WITH RED CLAM SAUCE

Drain clams, reserve 1 cup liquid. ... saucepan. Add garlic, cook until golden. Remove from heat. ... clams, reheat. Serve hot over spaghetti.

8. CLAM CHOWDER

Mix clam chowder, potato soup, milk, and ... cooker with butter. Add sherry. Turn on high until well mixed. Reduce heat to low cook for 1 hour.

9. LINGUINE WITH CLAMS & ARTICHOKE HEARTS

In stock pot, combine tomatoes, ... vinegar. Heat just to boiling (do not boil). Reduce ... artichoke hearts and clams. Heat. Divide pasta into ... with parsley. 8 servings.

10. CREAMY CLAM SAUCE AND LINGUINE

In medium saucepan, cook mushrooms and garlic in butter ... Gradually stir in clam liquid and half and half. ... until thick. Add clams, cheese, parsley and pepper. Heat thoroughly. Serve over linguine.

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