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 ...

Over medium heat saute the shrimp, garlic with ginger in a medium size heavy bottom skillet in the oil for at ... Reduce the heat and simmer for 5 minutes or until sauce slightly thickens. 5. Finally, ...

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.

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.

until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.

Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic ... reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon ...

Not only is the perfectly al dente linguine bathed in a briny sauce flavored with garlic and sweet, juicy clams delicious, but it's also quick and easy to make. But what if you haven't planned ...

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 ...

including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic from supermarkets often has an unpleasant metallic taste, so don't use it for this dish, and also resist using a garlic ...

The pasta with clams in white sauce that Steve Hoffman perfected while ... parsley and piment d’espelette and tossed with sauteed shallots, garlic and pasta, “spaghetti and clams went from ...