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A Spanish specialty. This paella can be played with. If you only want the seafood, you can omit the other meats. I prefer this as stated but seafood only works as well.

Recipe #233362

One of the most treasured recipes around from the restaurant reviewer of the Seattle Times who published it only three times. He now owns a sauce company to produce the sauce. Watch the red chili pepper; he means one of those little things that comes in a tin, not the ones braided together. Better to use 1/2 tsp dried chili flakes. I’ve changed the recipe a bit, and take the oregano times 1.5, the basil X 2, use 2 cups of sliced mushrooms and use wine to create a sauce of ample quantity; the better so sop up with wedges of focaccia. I also double the parmesan and prefer the dried to fresh cheese. I use 1/2 to 1 can of olives and use fresh basil; if using dried make sure you use extra wine for reconstitution. I am a bit more generous with clams and juice, as I divide the 51 oz containers commonly found in bulk stores into 4 parts, and freeze. This means the clams and juice equal 12.75 oz.

Recipe #209088

A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy.

Recipe #176205

Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.

Recipe #154383

4 Reviews |  By Derf

Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/

Recipe #139629

1 Reviews |  By Gina*S

Clams, bacon fat, and Alton! Sounds like a perfect evening to me!

Recipe #109812

Easy and Delicious.

Recipe #90619

2 Reviews |  By Kim127

Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer.

Recipe #58429

6 Reviews |  By Bev

A traditional version (*This recipe was originally posted by a former Zaar member.)

Recipe #42310

A great Williams-Sonoma recipe. Instead of the store-bought pizza crust, feel free to use a homemade one.

Recipe #244767

Shellfish lovers will enjoy this flavourful recipe for clams cooked in a piquant sherry-flavoured sauce.

Recipe #236002

This is a variation of clams casino made by Venus De Milo Restaurant. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.

Recipe #233329

I love clams and my friends and I decided to have everybody make a clam dish. One of my friends made this and it was better than any thing I have ever tasted. These are the only clams I eat now. Hope you enjoy!

Recipe #227961

This is a delicious recipe from a July, 1996 Bon Appetit magazine. Serve with a loaf of bread to dip in the incredible broth. Enjoy.

Recipe #225733

Being of Portuguese decent and from Rhode Island, this recipe combines both of my favorites! Make sure to serve warm, crusty bread with this to soak up all the delicious broth!

Recipe #225024

Yummy...very popular in Malaysia...great with rice..got this from a Malaysian website.

Recipe #222367

This is a really TASTY Fried Clam recipe. Try it and see for yourself... It's a WINNER! You can also use this same recipe for scallops, oysters, and any other fish...

Recipe #216206

This is a recipe that I make at the end of the summer when local tomatoes are so good, and the kids are off somewhere. My husband and I sit on the deck enjoying this and appreciating how good life can be. It's really that good. Comes from a cookbook called "The Useful Pig."

Recipe #183131

This is one of my favorite ways to eat clams though I also adore good fried clams, steamers and clam chowder. Perhaps I just love clams! I love most seafood though. I first had linguine with red clam sauce at about 12 years of age on a trip to North Conway New Hampshire with my cousin's grandparents. Being a kid who was NOT going to order a cheeseburger, I fell in love with this. There is a good canned brand available in Maine by a national company which I will use when not feeling well in a pinch. I much prefer homemade though and I hope to make a few converts to a dish I so relish! I have also used tiny shrimp for this and it is very nice as well. This is a quick and easy way to make this sauce so enjoy!

Recipe #147896

2 Reviews |  By chia

this can be made with mussels too, i had a similar dish recently while vacationing in the caribbean.

Recipe #111615

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