Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes.

Not only is the perfectly al dente linguine bathed in a briny sauce flavored with garlic and sweet, juicy clams delicious ... for acidity and brightness, butter for velvety richness, savory ...

When the oil is hot, add the garlic and both types of chillies. Stir fry for about 30 seconds, then add the clams. Add the fish sauce mixture, stir well and bring to the boil. Lower the heat ...

Roughly chop the clam meat. In a large skillet, over -medium--high heat, heat 4 tablespoons of the olive oil. When the oil is hot, add the garlic ... and add to the sauce, along with the chopped ...

Stuffed clams are often seen as a restaurant-only dish, but the truth is, they're easy to make at home without needing a long ...

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.

This amount of clams will serve two or three generously ... when it’s hot, add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Add the bird’s-eye chillies and ...

Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the ...

Shangurro razor clams are Rick ... of olive oil, soy sauce and red wine vinegar and mix together. Mix the breadcrumbs with the melted butter, the remaining parsley and garlic.

Add the butter, sweet chilli sauce, ginger, spring onions and coriander, and use a spoon to mix together quickly. Tip the steamed clams into the wok, and toss a couple of times, so that all the ...

Heat oil and butter in a large skillet or Dutch oven over medium-low heat. Add shallots and garlic, and sauté until ... for a couple of minutes. Add clams, cover pot and steam, giving the pan ...