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Once the broth is nice and bubbly, add mussels, clams and shrimp. Boil about 8 minutes, or until the shells have opened. Add the fettuccini to the pot and toss well.
Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy. Get the recipe ...
Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Type of meat pie White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient Clam chowder – a well-known chowder soup; Jaecheop-guk – a clear Korean soup made with small freshwater clams
In France, they are often cooked with white wine, onion, garlic, shallots, and butter. Steamed clams are also eaten in Japan (oosari are large steamed clams). The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket.
Clam cake – also known as clam fritters; Clam dip – a dipping sauce and condiment; Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Savory meat pie prepared using clams White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or ...
In a large pot, heat 1/4 cup of the oil. Add half of the garlic and cook over moderate heat, stirring, for 1 minute. Stir in the clams. Add the wine and bring to a boil.
Mussels are prepared in different ways: rapidly steamed with black pepper (all'impepata), and dressed with a few drops of lemon juice each; also cooked al gratin. Clams and other shellfishes are also cooked sauté, rapidly passed in a large pan with olive oil, garlic, and served on crust breads. Cheap fish can also produce very tasty recipes.