Sentences with phrase «good clam»

Ends up being the best clam chowder arround!

We just got back from a nice long weekend in Rhode Island, where we attended a wedding (and rehearsal dinner), ate the best clam chowder in the state, and I drank more vodka than I care to remember.

Chris made clams with chorizo, chickpeas and fennel — the best clams I have EVER eaten.

It doesn't hurt that where we go also serves some of the best clam chowder in the state (but I digress).

♥ San Francisco has the best clam chowder and fish & chips I have -LSB-...]

After all, our restaurants are famous for serving some of the best clam chowder, crab cakes and oysters on the planet.....

Visit the Oregon Coast between now and March 1, 2012 and enjoy great discounts while tasting the world's best clam chowder!

I checked with some of our local aficionados to see who officially has «the best Clam Chowder in town» and wanted to share this info...

If you are there for the seafood some of the best clamming, crabbing and ocean fishing in Oregon is only a short distance away.

Not exact matches

The baskets» entrees had staples like the legendary Whopper, as well as newer additions like a meatloaf sandwich and fried clams.

For people not instinctively wired for the kind of interactions that make for good networking, it can feel unnatural and stilted, to the point that they clam up entirely.

Their best guess is simply that 1969 «was a big year for tomatoes and clams,» she says.

On other subjects — his true feelings toward his own father in particular, virtually the entirety of his youth in general as well as his genuine feelings regarding religion — he could be, and was, tighter than a clam.

We ended up finding an awesome vegetarian Indian stall as well as a gluten - free bakery, so I walked away happy as a clam!

The only memory I have of eating clam chowder (aside from occasional junkie seafood restaurant fare, which isn't even that good!)

If you've ever tasted the freshly shucked goodness of Pacific Northwest varieties, you know that the best New England Clam Chowder begins with a rich, briny broth that's been simmered for hours and chock - full of tender clams and delicate chunks of potato.

Salmon Primavera from Phoenix Helix Salmon with Rutabaga Noodles and Shallot Herb Sauce from Heartbeet Kitchen Smoked Salmon Salad with Zucchini Noodles from A Squirrel in the Kitchen Citrus Tuna Pasta Salad from AYCE to Better Health Cucumber Noodles with Tonnato Sauce from Beyond the Bite Tuna with Lemon Spinach Pesto Salad from Real Food & Love Squash Fish Bake from Be Paleo and Thrive (omit pepper) Smoked Clam Linguini from Autoimmune Wellness Crab and Meyer Lemon Pasta from Adventures in Partaking Sizzlin Scallops with Citrus Vinaigrette Zoodles from Conscious Autoimmunity Zucchini Noodles with Scallops and Bacon from Meatified (omit pepper) Garlic Shrimp Zucchini Pasta from Sweet Potatoes and Social Change Shrimp Pad Thai Noodle Bowl from Beyond the Bite Lo Bak (Daikon) Noodle Stir - Fry from The Real Food Guide (choose coconut aminos)

Always appreciate a good New England clam chowder.

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.

thanks Terra, I have always liked clams but never had made them at home, I was ammazed that they tasted so good.

I substituted shrimp for mussels and clams the second time (throw them in at the last minute) and it was just as good!

I also added red pepper flakes to give it some kick, two bay leaves and more vegetables (potatoes and celery), as well as eliminating the fish and using just clams.

Mmmmm... fried clams and sea scallops - that sounds so good right now!

ArtBar's menu includes seafood offerings such as lobster, salmon, clam chowder and octopus salad as well as steaks and hamburgers.

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.

Feel free to use different varieties of mussels in this recipe; you can even throw in your favorite clams as well.

The list of heritage dishes featured include wood roasted duck, assorted cuts of dry - aged beef and Tartare Bar from Creekstone Farms, spit roasted local rabbit, roasted goat, raw oysters and roasted clams, octopus with chorizo, sturgeon, and many variations of heritage breed pig with artisan cheeses and heirloom vegetables which are all paired with the best beverages.

Best bets are salmon or other firm fleshed fish, shrimp, clams & oysters, lobster, pork (tenderloin, chops and ribs), beef ribs or steaks, lamb, or chicken and turkey breasts or legs.

The assortment of seafood can vary as well: little clams instead of mussels, scallops in place of shrimp.

We had the clam chowder with smoked marrow bone (SOOO GOOD), the most tender skirt steak, braised lamb, the yummiest carrots with truffled pistachios and goat cheese, crispy brussel sprouts, and wine.

I've been trying to come up with a good vegan clam chowder recipe for quite some...

Well, we know you're going to love our Authentic Manhattan Clam Chowder... Recipe by Check...

Well, the first few times I made this recipe, I needed at least 3 cans of chopped clams to get it right.

Several years since sipping my favorite, piping hot, chock full of clams and potatoes, so creamy, New England clam chowder from a well - known seafood place.

The clams give the broth a good flavor that matches well with the soft and chewy seaweed.

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)

Minced Chives 2 Cans Chopped Clams, well drained Beat Cream cheese in medium bowl, until fluf...

Traditional New England clam chowder is characterized by its heavy use of butter and salt, as well as actual clams.

Watch the video recipe below on how to easily make clams in white wine sauce, and enjoy one of the best seafood tapas Spain has to offer, in the comfort of your own home.

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.

Pillowy gnocchi with littlenecks in a chive - flecked broth (the only clam chowder I'll ever crave) should be inducted into the better - than - the - original hall of fame.

Best restaurant dish I had recently: At Oberlin in Providence, RI, the gnocchi with clams, which is like New England clam chowder, only with the fluffiest gnocchi instead of potato chunks, and a million other chef improvements that make it incredibly comforting, addictive, and elevated all at once.

His restaurant, Bäco Mercat, housed in a converted office building in gritty downtown L.A., has 20 - foot - tall windows that Centeno cleans with the same care he puts into making sure the razor clams with white miso and yuzu are tender and well seasoned.

Fill the glass with tomato juice, V - 8 or Clamato (tomato and clam juice); stir well to combine.

Planning ahead of time is the key to making a good pot of Minorcan clam chowder.

There are quite a number of different seviches found there utilizing such seafood as clams, oysters, and mussels as well as fish.

Like many soups, stews, and chowders, Minorcan clam chowder is better when served the day after preparation to allow the ingredients to marry.

Minorcan clam chowder freezes very well for later servings.

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.

The namesake arroz gordo — a crisp - bottomed layer of rice (akin to paella) topped with jumbo prawns, char siu pork, curried chicken, Manila clams, tea eggs, and linguiça sausage — is essential, but so are the lacy - edged potstickers and piri piri chicken, so you'd better come hungry.