Sentences with phrase «fresh clam»

One of San Francisco's most popular destinations - from beautiful old shipyards, to Boudin's Bakery and the smell of fresh clam chowder, Fisherman's Wharf has it all.

Marine ecologist John Chapman first suspected that the seafood trade could be contributing to the problem when students brought him fresh clam shells collected from remote California beaches.

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with.

Surfside's primary customers have always used fresh clam meat in their products, which at times can be unpredictable due to unpredictable weather.

I did try to find some fresh clams at my local seafood counters, with no luck, so I settled for high - quality canned clams, with no junkie additives or preservatives.

Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket.

«That allows us to get fresh clams, oysters and mussels that are out of the water for mere hours.»

Fresh clams were only available certain seasons in my area.

Fresh clams are stirred into a rich, old bay tomato sauce and kissed with pecan smoke for a chowder you and your crowd will be lining up for.

Many people love, Mussels, Oysters and Clams but they are unable to afford fresh clams or oysters whenever they crave these mighty tasty mollusks.

The secret to this recipe is to buy the freshest clams you can find, as well as use a decent white wine from La Rioja.

Tip: If you're fishmonger doesn't have fresh clams, this chowder is excellent with oysters, seared scallops or even some sauteed shrimp!

Mince the fresh clams and blend all together.

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

As to using canned clams — I do too and haven't used fresh clams since I lived in Rhode Island.

This simple, healthy and easy Tuscan Seafood Stew is perfect for dinner or a special occasion filled with fresh clams, shrimp and fish.

Three ounces of either canned or fresh clams contain 534 mg of potassium, 15 % of your DV.

I've never made mine with fresh clams but now I want to.

We enjoyed a meal at Brophy Brothers, overlooking the harbour, where if you are lucky to get a table with a view you can enjoy the freshest clams, crab and shrimp.

Not exact matches

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

I have made this recipe many times and have sometimes substiuted a can of chopped tomatoes for fresh and have added a small bottle of clam juice.

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1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

1 cup chopped tomato 1 cup ale or beer 1/2 cup bottled clam juice 1/2 cup chopped fresh parsley 2 T fresh lemon juice 1 T bottled minced garlic 2 pounds mussels, scrubbed and debearded (about 40 mussels) 4 1/2 inch thick slices of diagonally cut French Bread

Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.

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

«Our onion rings are handmade, our fish and chips dinner is fresh North Atlantic Pollock caught in the local waters, the fresh whole - bellied clams are delivered daily and freshly breaded to order, and our sea scallops are the finest available.

ingredients LINGUINE WITH WHITE CLAM SAUCE 8 cloves garlic (thinly sliced) 2 tablespoons extra-virgin olive oil 3 (8 - ounce) bottles clam juice 3 dozen fresh littleneck clams (cleaned) 1 and 1/2 pounds linguini 1/2 cup chopped fresh flat - leaf parsley 3 tablespoons freshly squeezed lemon juice Kosher CLAM SAUCE 8 cloves garlic (thinly sliced) 2 tablespoons extra-virgin olive oil 3 (8 - ounce) bottles clam juice 3 dozen fresh littleneck clams (cleaned) 1 and 1/2 pounds linguini 1/2 cup chopped fresh flat - leaf parsley 3 tablespoons freshly squeezed lemon juice Kosher clam juice 3 dozen fresh littleneck clams (cleaned) 1 and 1/2 pounds linguini 1/2 cup chopped fresh flat - leaf parsley 3 tablespoons freshly squeezed lemon juice Kosher salt

Ingredients 1 medium onion, chopped 1 yellow bell pepper, chopped 1 garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon salt 2 tablespoons olive oil 3/4 cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1 / 4 - inch dice 2 tablespoons fresh cilantro

Add clams at last minute, fresh herbs optional if available.

In 2 - quart saucepan, combine figs, garlic, onion, chiles, fresh gingerroot and clam juice.

It tastes just as refreshing as it looks and it is loaded with succulent flavors of white wine infused mussels and clams, grilled shrimp and fresh crab - meat.

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)

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

I brightened it up a bit with a little clam juice and fresh squeezed lemon.

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

Prawns, mussels and clams tossed in a rich and spicy tomato, crab & chilli sauce with baby plum tomatoes and fresh basil.

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: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Baby Purple Artichoke and Fresh Pea Soup Cabbage Cottage Potage Cauliflower & Chicken Soup with Rosemary Chili Bean Soup Chilled Leek and Zucchini Soup with Pancetta Chorizo & White Bean Soup with Queso Fresco Cold Cucumber Yogurt Soup with Tomato and Pistachio Creamy Zucchini Soup Gamjatang ~ Korean Pork Bone & Potato Soup Green Curry with Chicken & Thai Eggplant Gumbo ~ Shrimp, Chicken & Andouille Sausage Hearty Burgundy Lamb Soup with Rosemary Jerusalem Artichoke Soup with Bacon & Hazelnuts Leftover Oddments Soup Mushroom Soup New England Clam Chowder Homemade New England Common Crackers Rancho Gordo Yellow Eye Bean Soup Shrimp Mango Curry with Tamarind & Mint Simply Made Chicken Soup with Comte Croutons Spicy Corn Bisque with Chorizo, Poblano & Lime Sweet Potato and Coconut Milk Soup with Thai Pesto Thai Curry Beef Stew Thai Curry Chicken Noodle Soup Tomatillo Albondigas Soup Turkey Lentil Curry Soup with Ginger & Garam Masala Turkey Pho Yellow Split Pea Soup with Shrimp and Ham

Fresh, flavorful, and thick with clams and potatoes, this classic New England clam chowder recipe from Chatham Pier Fish Market is a keeper.

Red's Cape Cod Clam Chowder Recipe yields: 1 gallon of chowder (between eight and 12 portions) Ingredients: 1 pound fresh -LSB-...]

Beginning tonight, Wednesday, May 13th, join Executive Chef Seth Levine as he serves up a Maine - style Lobster Bake including 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cobb for just $ 34.92 per person every Wednesday throughout the Summer!

Bursting with strong, savory flavors — spicy chili pepper, sweet cherry tomatoes, briny clams and fresh parsley — this soup is best scooped up with thick, toasty slices of country bread.

broccoli florets 1/3 C Extra virgin olive oil 10 Garlic cloves, whole / peeled 1/2 C White wine or Seafood stock 1 lb Fresh, medium clams; cleaned Freshly ground pepper & salt to taste

V picked up a gazillion of fresh oysters and clams from our local Dry Dock Fish Company.

Includes 1 Whole Maine Lobster, steamed little neck clams, baked red russet potatoes, farm fresh corn on cob.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

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)

After helping pick 2015's Miss Rhode Island Italia, Fran and Sal celebrate at Iggy's on the coast for Clam Cakes, fresh Rhode Island Clam Chowder, and a fried, sugary treat called a Doughboy.