White clam pizza,
finely chopped clam meat, mozzarella cheese, red pepper flakes, garlic - olive oil drizzle, on multigrain dough, topped with a lemony - arugula salad
Not exact matches
Prep:
Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in s
Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and
chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in s
finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth,
clam juice, tomato juice, or a combination / Pieces of seafood like
clams, halibut, salmon, shrimp — which are optional, can be
chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth,
chopped kale or chard, thin spears of asparagus when in season.
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato &
clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions,
finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup
finely diced red onion 1/2 cup peeled, seeded and
chopped cucumber 1/2 cup
finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
1.5 - 2 lb of mussels and
clams 2 T olive oil 1 large shallot,
chopped finely 2 cloves garlic, minced 1/2 C white wine 1 C Pernod or other anise liquor 2 T fresh parsley, roughly
chopped salt & pepper
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
Ingredients: 3 tablespoons olive oil 4 shallots, roughly
chopped 4 cloves garlic, peeled and roughly
chopped 1 cup Temecula Valley Sauvignon Blanc or other crisp white wine 1 cup chicken stock 2 pounds mussels 2 pounds
clams 1 tablespoons parsley,
finely chopped
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato &
clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions,
finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup
finely diced red onion 1/2 cup peeled, seeded and
chopped cucumber 1/2 cup
finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Save Print Seafood Chowder Recipe type: Soup Ingredients 1 large spaghetti squash, cooked 5 cups chicken or fish broth 1 small onion,
finely chopped 2 3 - ounce cod fillets, cut into 1 - inch pieces (slightly frozen) 1 cup large shrimp, peeled and
chopped 1 cup
clam meat 1 1/2 bulbs of garlic, roasted Instructions Roast garlic: separate cloves without removing skin.