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Leave clam in bottom shell but loosen the meat for easy eating. In a small pan over medium high heat, heat the olive oil. Throw in the onion, red pepper, garlic, chorizo, paprika, and cayenne.
Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.
Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.
1 lb manila clams or other bivalves - surf clams; 3 / 4 lb cherry or baby plum tomato, halved; 2 clove garlic, thinly sliced; a pinch of hot red pepper flakes; 2 / 3 cup extra virgin olive oil; 2 ...
The headline in this 1940 Barnstable Patriot story was "Old Clam Chowder Recipe In Rhyme," and added this description: "The following recipe-in-rhyme for real old Cape Cod Clam Chowder was ...
Want to make Spaghetti with Clams and Garlic? Learn the ingredients and steps to follow to properly make the the best Spaghetti with Clams and Garlic? recipe for your family and friends.
Add the scallions and garlic and cook until soft but not browned, about 3 minutes. Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about half, 5 minutes. When the clams have opened, discard the garlic and any empty clam shells.
Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute.