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Clam pie – Type of meat pie White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient Clam chowder – a well-known chowder soup; Jaecheop-guk – a clear Korean soup made with small freshwater clams; Fabes con almejas – a clam and bean stew that originated in the principality of Asturias in the 19th ...
Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.
1865 menu with fried clams and oysters. Fried clams are mentioned as early as 1840, [8] and are listed on an 1865 menu from the Parker House hotel. How exactly they were prepared is unclear; the 1865 menu offers both "oysters—fried" and "oysters—fried in batter", but only "fried clams". [9] Nineteenth-century American cookbooks describe ...
1 lb manila clams or other bivalves - surf clams; 3 / 4 lb cherry or baby plum tomato, halved; 2 clove garlic, thinly sliced; a pinch of hot red pepper flakes; 2 / 3 cup extra virgin olive oil; 2 ...
The headline in this 1940 Barnstable Patriot story was "Old Clam Chowder Recipe In Rhyme," and added this description: "The following recipe-in-rhyme for real old Cape Cod Clam Chowder was ...
Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. [1] Usually, about pork is marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, salt and pepper.
Leave clam in bottom shell but loosen the meat for easy eating. In a small pan over medium high heat, heat the olive oil. Throw in the onion, red pepper, garlic, chorizo, paprika, and cayenne.
Chicken lollipop – Indian fried chicken appetizer; Chicken nugget – Small pieces of deboned, breaded, and battered chicken meat – sometimes deep fried; Chicken with chilies – Sichuan cuisine of fried chicken and spicy ingredients; Chimaek – Korean fried chicken served with beer