Sentences with phrase «clams open»

Bring to a boil, then simmer briskly over medium - high heat until clams open, 5 to 10 minutes.

Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open.

Cover and cook until clams open, 12 — 15 minutes.

Cover and cook until the clams open, about 3 to 5 minutes.

Cover and cook, shaking pot occasionally, until clams open, 5 — 8 minutes; discard any clams that do not open.

Add the clams and continue simmering until the clams open up, 5 to 10 minutes.

Add clams, cover, and cook until clams open, 5 — 7 minutes.

When the clams open, stir in the parsley and serve over Portuguese Rice.

Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes.

Cover and cook until the clams open, 4 to 5 minutes.

Cook until the clams open, about five to eight minutes.

Not exact matches

«Can you imagine a clam sitting on the beach, opening and closing its shell very rapidly?»

Discard any clams that don't open.

Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.

Add clams and cook until they open, 8 — 10 minutes.

Give them a shake then put the lid on, turn the heat down to medium and leave for 5 mins, giving the odd stir, until all the clams are open.

Clams can be handled the same way but are best cooked in the whole shell; the small amount of flesh in clams easily dries out when cooked exposed in an open sClams can be handled the same way but are best cooked in the whole shell; the small amount of flesh in clams easily dries out when cooked exposed in an open sclams easily dries out when cooked exposed in an open shell.

Oysters, clams, and mussels have built - in «timers» - their shells are tightly closed when fresh, but they pop open when they are done cooking.

Cover the pot and let cook, stirring occasionally, until the clams are thoroughly opened, about 10 minutes.

(Discard any clams that have not opened.)

Simmer uncovered until all the clams have opened, and discard any that fail to do so.

Cook the clams for another 2 - 3 minutes or until they all open, then evenly transfer the clams into each plate, add a slice of cooked lemon on top of each fillet and top it all off with the remaining sauce in the pan

Cover and simmer until clams are just beginning to open, 10 - 12 minutes.

But, that also meant cleaning and opening the clams myself.

The potatoes should be fork tender, clams and mussels opened, and lobsters bright red.

The goal is to have bright red lobsters, opened clams and mussels, opaque shrimp, and tender potatoes.

Cover and cook until the clam shells pop open, 8 to 10 minutes.

Cover and cook, shaking the pot frequently, until the clams have opened, 8 to 10 minutes.

Let simmer for a few minutes, then add the clams, cover, and let cook over medium heat until the clams just pop open, about 6 - 8 minutes.

Once all the clams have opened remove them from the pot and set aside.

Steam the clams in the sauce until they open, 6 to 10 minutes.

Open the clams over a large bowl to catch the juices.

Bring to a boil and cook clams just until they open, about 8 - 10 minutes.

ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter

A tip: to open fresh clams, soak them in warm tap water, change as needed, and the shells will open slightly.

Use a slotted spoon to transfer the clams to a large bowl, discarding any clams that don't open.

If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.

Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan.

Cover the Dutch oven and cook for approximately 5 minutes, or until all the clams have are wide open.

Discard any clams that have not opened after 10 minutes.

Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5 — 10 minutes depending on size of clams and the heat level.

Grill until clams just open, 6 — 8 minutes (discard any that do not open).

Pick meat from shellfish, discarding any clams and mussels that do not open.

Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6 — 8 minutes.

Remove from heat; discard any clams that don't open.

It's easier to open clams if they have been chilled for several hours.

Cook for about 4 minutes, shaking the pan, until the clams have opened.

Cover pot and cook just until clams start to open, about 5 minutes.

Ladle stew into bowls; discarding any clams or mussels that are not open.

Throw away any clams that do not open when being cooked.