Sentences with phrase «using clam»

Personally, I love using my clam shell as a bowl on my serving tables and buffet tables to hold my famous seafood pasta salad, but there are many other uses for these stunning bowls:

Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny).

Use clam nectar combined with some water and / or tomato juice as the liquid for risotto making.

This time, I will use clams for this soup.

I've used clam base (like bouillon) to make seafood chowder.

Use clam juice.

You technically only need one can of the clams, but we strain a second one and just use the clams to add a little more seafood to the tortellini.

The scientists hope to use the clams to test theories about how marine life moves around the reef.

If you do not use a clam fork, you can use a modified rake, or any utensil that has prongs a foot or so long.

Not exact matches

CLAM uses Proof - of - Stake and blockchain technology; managing transactions and the issuing of CLAM is based on Bitcoin, Litecoin and Dogecoin.

Food stamps that are use at local convienyent stores.where prices are inflated even more.their freezers are filled with rib eye, shrimp, fried clams... now I don't think because your poor you shouldn't have a nice meal... but do it like we do.

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

such as manila, scrubbed and discard any that are not closed, or 1 10 - ounce can baby clams, drained reserving the liquid and using to make the 2 cups

The very next day I made the same cauliflower broth but used diced potatoes and shitakes for a no - clam chowder of sorts, also awesome.

Plan on using about 4 clams, 4 mussels, 4 medium sized shrimp, 8 bay scallops and... Continue reading →

I used a combination of vegetable stock and clam juice since no fish bullion could be found.

Paella is traditionally used with whatever protein is on hand — chicken, clams, shrimp, sausage, rabbit (whut!)

I used to love to eat sourdough bread with clam chowder.

When I went searching for the spicy portuguese - style Manhattan clam chowder that my grandmother used to make and couldn't find it, I used the basics from this to alter other chowder receipes.

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.

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.

I use four cans of whole baby clams total, instead of the fish.

I also used grouper instead ofthe $ 50 / kg haddock or cod, and added scallops & shelled mussels instead of clams.

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

Omit the shrimp if you want a vegetarian entree; use a different type of shellfish (mussels, scallops, clams) if you're shopping at the fish market.

A brilliantly healthy pasta dish that's low calorie and rich in iron too, using budget - friendly cockles instead of clams...

You can use it in pretty much any dish that calls for white wine such as my favorite Linguini with White Clam Sauce recipe or this Chicken with Artichokes dish.

Plus, you used whole clams and I used the chopped ones.

I didn't change anything, I used bottled clam juice.

Instead of salmon, you can also use different seafood, such as shrimp, squid and clams, or make it vegetarian.

The only change that I made was to use some homemade shrimp stock instead of the clam juice.

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

Use coconut oil as the foundation to this beautiful clam stock.

Here we used juicy clams, seared chard, and crispy bacon.

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.

Using a slotted spoon, remove the clams from the water, and allow to cool slightly.

Strain the clam cooking liquid and transfer to a medium saucepan, keeping over very low heat until ready to use.

I used twice as many clams as the recipe called for, and still felt like these fritters were just balls of fried dough — tasty fried dough, but not the clam fritters I was looking for.

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

I'll try to remember to snap a photo, although I'll probably be using the bread to sop up the clam juices by the time I remember

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

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

Experienced shuckers will just use a side towel to hold the clam.

It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

Using the side of the knife, wedge the blade between the shells at the front on the clam.

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.

This stew uses bottled clam juice, a smart shortcut to a robust broth.

Variation: Use freshly shucked oysters in place of the clams.

Use this easy fish stock recipe as the base for our Clam and Cod Chowder.

Here we used cuttlefish, which is very similar to calamari or squid, but the same recipe could be used with clams (vongole), mixed shellfish and king prawns.