Free Recipes Archive
Yield: 2 Servings 1-1/2 tablespoon olive oil 1 large Onion, halved then thinly Sliced 1 Garlic clove, crushed then Minced 2 oz Prosciutto, cut in 1/4″ dice 1/2 Yellow, red or green bell Pepper, seeded, cut in 1/4″ Dice 3 Read More …
60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 Read More …
Read the whole recipe through, as there are several parts that must be prepared in advance. Worth it, though – you’ve never had clams like this. We love the “extras” in Bouchon that Keller adds; the garlic confit has now Read More …
Source: Cornell’s – Schenectady, New York 1 dozen Rhode Island little neck clams 1/4 cup olive oil 2 cloves fresh garlic, chopped 1/4 cup chopped, fresh, flat-leaf parsley Pinch black pepper 1 tablespoon butter 1/2 cup dry white wine Scrub 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 …
Source: Biga Restaurant, Chef Kevin O’Brien 12 fresh littleneck clams, shucked, shells set aside 1-1/2 cups grated Parmesan Reggiano 1-1/2 cups bread crumbs 1-1/2 tablespoons minced garlic 1/2 cup diced onion 2 teaspoons dried oregano 2 teaspoons paprika 1 tablespoon Read More …
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauteed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, Read More …
An excellent clam dip recipe. I prefer that the clams are best chopped finely in this dip recipe 10 oz can Clams 6 oz Philadelphia Cream Cheese 1 ts Lemon Juice 1/2 ts Salt 1/8 ts Pepper 1 ts Worcestershire Read More …
2 (8 ounce cans of minced, drained, save the juice) of clams 1 cup fresh/processed bread crumbs 1 clove garlic, minced 2 teaspoons of fresh chopped parsley 4 tablespoons olive oil 4 small bacon slices parmesan cheese (your choice, best Read More …
This aromatic appetizer could easily be served as a main course in larger portions, with crusty bread and a tossed salad. 42 littleneck clams 1-1/2 cups cored, peeled, seeded, and chopped ripe plum tomatoes 2 onions, halved and thinly sliced Read More …
Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, Read More …
Serrano ham is so adored by the Spanish that it is often served on its own, accompanied by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is Read More …
Moist and tender, these crispy, golden fried clams are a treat. 1 pint shucked clams or 1 pound fresh or frozen scallops Spicy Cocktail Sauce (see recipe below) (optional) Sweet and Sour Sauce (see recipe below) (optional) 1 cup all-purpose Read More …
2 tablespoons salt 6 tablespoons extra-virgin olive oil 1/2 medium red onion, minced 4 ounces pancetta, cut into 1/8-inch dice 4 garlic cloves, thinly sliced 1 teaspoon hot red chile pepper flakes 1 pound clams, scrubbed and rinsed (See note) Read More …
Serves: 24 1 1/2 cups miso 1/2 cup sugar 6 cups sake 6 lbs. Alaska Halibut fillets, cut in 24 pieces, 4 oz. ea. 72 ea. clams, steamers, scrubbed 12 cups chicken broth 2 cups dried orzo pasta 6 ea. Read More …
Serrano ham is so adored by the Spanish that it is often served on its own, accompanied by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is Read More …