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The recipe requires chopped clams, so chop them up if they’re not already. Set aside. ... Stir in the heavy cream and chopped clams until heated through, approx. 1-2 minutes.
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.
4 pounds clams in shells, scrubbed and drained. 4 strips bacon, cut in 1-inch pieces. 1 large yellow onion, finely diced. 1/4 teaspoon thyme. 1/4 teaspoon MSG ...
Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer.
Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan.
— -- Emeril Lagasse held a city-style clambake on Good Morning America, showing two different clambake styles in an East vs. West bakeoff. The first recipe, clam and sausage bake, pays homage ...