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In a large pot, heat 1/4 cup of the oil. Add half of the garlic and cook over moderate heat, stirring, for 1 minute. Stir in the clams. Add the wine and bring to a boil.
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There are many dishes based on steamed clams. In China, steamed clams can be served with eggs. [9] In Thailand, steamed clams are served with lemongrass, ginger, [10] or herbs. [11] In France, they are often cooked with white wine, onion, garlic, shallots, and butter. Steamed clams are also eaten in Japan (oosari are large steamed clams).
"Poutine O' The Sea" (fries topped with clams in the shell, bacon, scallions and chowder gravy made with butter, bacon, onion, celery, white wine, flour, fish stock, little neck clams, and cream); "One Buck Shucks" (your choice of oyster for a dollar, served on ice with homemade horseradish cocktail sauce and pickle-back mignonette).
1. In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well. 2. Meanwhile, in a large, deep skillet, heat the olive oil.
A cup of clam liquor should be reserved for each quart of clams, which should be cleaned and separated. Clam liquor, potatoes, water, parsley, and thyme must be combined with 1 cup of milk to make the clams. Melt butter in heavy chicken broth and a cup of clam liquid and cook until it has evaporated. Finally, add parsley, thyme, and salt and ...
Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.
Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about half, 5 minutes. When the clams have opened, discard the garlic and any empty clam shells.