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Results 21 - 30 of 206 for fresh clam sauce
Remove clams from shells and reserve liquid. ... tender and the chowder thickens. Serve hot with crackers or French bread. Makes 4 - 6 servings.
Get a dozen per person fresh cherry stones or little necks. ... top layer of clams). Add the cubes to maintain cold temperature. Make sauce. (You can store sauce ... them or they'll explode.
In deep skillet or Dutch ... tomatoes and undrained clams, Tabasco, herbs, salt, pepper, ... are cooked and sauce has slightly thickened. Cook linguine ... Parmesan cheese. Serve immediately.
Drain clams. Combine egg, milk and ... absorbent paper. Serve with tartar sauce. Makes 6 servings. Combine all ingredients and mix thoroughly. Chill.
Coat a large saucepan with ... until tender. Drain clams reserving liquid; add clam liquid, ... oregano and hot sauce to saucepan. Bring to a ... linguini. Yields 4 servings.
26. CLAMS DIZUPPA
Wash clams. Combine olive oil and ... minutes. Add Marinara sauce and cook for approximately 10 ... open. Serve with Fresh Italian bread or garlic bread.
Melt butter. Chop onions and ... Add parsley, Worcestershire sauce and lemon juice. Add clams and juice. Cook over medium ... linguine. Decorate with fresh parsley.
Preheat oven to 400°F. Remove and finely chop mushroom stems; set aside. Brush mushroom caps with melted butter. In medium skillet, ...
Heat oil in frying pan. Saute garlic and parsley. Add rest of ingredients, clams at very end. Saute for a few more minutes. Serve over pasta.
Melt butter in heavy saucepan. Add onion and garlic. Saute until soft but not brown. Stir in flour until bubbly. Add all remaining ...
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