Free Recipes Archive
serves 6 Dulse-and-Aleppo Butter 1 cup salted butter (8 ounces) 1 tablespoon dulse flakes 2 teaspoons Aleppo pepper 2 teaspoons fresh lemon juice Kosher salt, to taste Lobsters and Clams 1/3 cup kosher salt 6 kombu sheets (about 2 1/2 Read More …
1 6-1/2 ounce can minced clams, undrained 1 tablespoon olive oil 1/2 c. chopped green bell pepper 1/4 c, minced green onions 4 cloves garlic, minced 2 tbsps. tomato paste 2 tsps. dried oregano 1 teaspoon sugar 1 14-1/2 ounce Read More …
3 slices bacon(or 2 oz. salt pork), coarsely chopped 1 onion, chopped 1 tsp. thyme 2 potatoes, in 1/2 inch cubes 3 cups water 1 cup heavy cream 13 oz. canned minced clams, undrained (or fresh clams, chopped) Serves 4 Read More …
Source: Clam Box, Ipswich, Massachusetts 1/2 cup evaporated milk 3/4 cup milk 1 egg 1/2 teaspoon vanilla extract Dash salt and pepper 4 dozen freshly shucked clams 1/2 cup cake flour 1-1/2 cups yellow cornmeal Oil for frying Combine evaporated Read More …
4 (6 1/2 oz.) cans clams or 3 lbs. fresh/frozen 1/2 lb. salt pork or bacon, diced 1 lg. onion, chopped 6 to 8 lg. potatoes, pared and cubed 3 c. water 3 1/2 tsp. salt 1/4 tsp. pepper 4 Read More …
Source: Union Oyster House, Boston, MA 2 pounds potatoes, diced 64 ounces clam juice 4 pounds freshly cooked or frozen clams, diced 4 ounces salt pork 2 small onions, diced 8 ounces butter 2 ounces flour 32 ounces half-and-half, scalded Read More …
1/4 cup Bacon, finely cut up 1/4 cup Onion, finely chopped 2 cans (8 ounces each) minced or whole Clams 2 cups Potatoes, finely chopped 1 cup Water 1/3 cup Celery, chopped 1 can (16 ounces) whole Tomatoes 2 teaspoons Read More …
2 Tablespoons butter 1 cup diced onion 1/2 cup diced celery 1/2 cup diced leeks 1/4 teaspoon chopped garlic 2 Tablespoons flour 1 quart milk 1 cup clams in juice 1 cup diced potatoes 1 Tablespoon salt 1/4 teaspoon white Read More …
3 pounds cherrystone clams, or 2 cups chopped clam meat 2 cups dry white wine 2 cups clam broth, fish stock or water 1 tablespoon olive oil 1 large onion, finely chopped 2 stalks celery, finely chopped 3 cloves garlic, Read More …
6 dozen hard shell clams, shucked, with their juices reserved (about 6 cups) or 4 cups canned chopped clams 4 medium-size potatoes, peeled and cut into 1/2 inch dice (about 4 cups,) 4 ounces salt pork or bacon, cut into Read More …
Following is a recipe from Shawn Joyce, chef at The Main Course restaurant in Wilmington, Delaware. Joyce prefers to serve the chowder the day after it is made, when the starch from the potatoes thickens the soup and flavors meld Read More …
48 cherrystone clams a little bottled clam juice (if necessary) 1/4 pound bacon, cut into 1/4-inch dice 1 large onion, peeled and cut into 1/4-inch dice 1 celery stalk, cut into 1/4-inch dice 1 carrot, cut into 1/4-inch dice 2 Read More …
2 cups water 4 medium new potatoes, peeled and chopped 2 medium onions, chopped 5 tablespoons butter 1 pint chopped clams 2 cups milk 24 small Monterey clams Salt Freshly ground pepper chopped parsley and chives Bring the water to Read More …
1 quart of shucked clams (add water if too dry) 1/3 pound of salt pork 1 large onion, minced 2 ribs of celery, minced 2 large potatoes, diced 1 bay leaf 1/2 teaspoon of thyme 1 quart of milk, scalded Read More …
1 pint clams with liquid (or perhaps 1 dozen chowder clams OR about 2-3 dozen small ones, chopped in a food processor) 2 cups chopped yellow onion 1 cup chopped celery 2 large potatoes – diced to bite size 6 Read More …
Yield: 6 servings. 3 cups clam juice 3/4 cup unsalted butter 1 cup small (1/4-inch) diced onions 3/4 cup flour 1 cup small (1/4-inch) diced celery 2 cups small (1/2-inch) diced potatoes, peeled and parboiled 1/2 teaspoon salt 1/8 teaspoon Read More …
Source: Christian Bruhns, sous-chef – Cape Cod Room at The Drake Hotel, Chicago, Illinois Clam Stock 3 tablespoons butter 3 medium carrots, peeled and diced 1/2 medium onion, peeled and diced 3 ribs celery, diced 3 to 4 crushed peppercorns Read More …
1/2 cup diced onion 1/2 cup diced celery 2 Tablespoons melted butter 8 ounce RI Quahogs chopped (liquid reserved) 3 cups chicken broth 1 cup clam juice 1 cup peeled coarsely chopped potatoes 1/4 cup melted butter 1/2 cup flour Read More …
10 Cherrystones 1 Cup Water 6 Quahogs 4 ounces Clarified Butter 1 Medium Onion 1/2 teaspoon White Pepper 1 Rib Celery 1 Small Bay Leaf 1 Large Potato (Blanched) 1 Clove Minced Garlic 40 ounces Clam Juice 1/4 teaspoon Thyme Read More …