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    You are in: Home / Cookbooks / Clamming It Up!
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    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

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

    Recipe #222367

    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

    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

    New Jersey Bay stuffed clams, we live on the coast in Jersey where there is an abundance of fresh seafood. I like to try new recipes and have a lot of fun inventing my own.

    Recipe #14972

    6 Reviews |  By HopeK

    Delicious, easy, quick pasta sauce. Light and good for thin noodles. Also can be frozen.

    Recipe #15164

    2 Reviews |  By chia

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

    Recipe #111615

    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

    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

    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 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

    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

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

    Recipe #244767

    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 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

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

    Recipe #236002

    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

    Easy and Delicious.

    Recipe #90619

    6 Reviews |  By Bev

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

    Recipe #42310

    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

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