Add the potato, Manila clams and the chopped clams and their juices. Cover and cook until the Manila clams open, 5 to 7 minutes. Discard any clams that do not open.

Clam chowder makes for a hearty, comforting dinner this time of year. And, since clams — especially prep-free canned clams — are quick-cooking, this dish is a prime candidate for a 5:30 ...

3. Add bacon and onion to the clam stock; bring to a boil. Add thyme, MSG, if using, parsley, diced potatoes and chopped clams. Season with salt and pepper. Let simmer. 4. In a small pot, melt butter.

chopped parsley. PROCEDURE: 1. In a pot, sauté garlic and clams in 2 tbsps. olive oil for 1 minute. Pour in white wine and let the clams steam until they open. Disregard any clams that do not ...

Less than 4 minutes later you should have what you are looking for: chopped vegetables with golden brown edges but not much more color than that. 4. Turn down the heat to medium.