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Steamed clams. Steamed clams is a seafood dish consisting of clams cooked by steaming. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish [1] harvested and served along the East Coast and in New England. [2] Hard shell clams, sometimes known as ...
A typical clambake there includes a dozen clams with half a chicken, sweet potatoes, corn, and other side dishes. Seaweed is not used and the clams, chicken, and sweet potatoes are all steamed together in a large pot. [11] John D. Rockefeller started the tradition in Ohio. [4]
Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool. Preheat the broiler and position a rack 6 inches from the heat.
"Steamers" (steamed soft-shell clams) are an integral part of the New England clam bake, where they are served steamed whole in the shell, then pulled from the shell at the table, the neck skin is removed and then while holding the clam by the neck it is dipped, first in the clam broth in which they were cooked, to rinse away remaining sand ...
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.
Arrange the lobster tails, arms and claws around the casserole along with the clams, mussels and chorizo. Add the spring onions and mushroom clusters and sprinkle with 2 tablespoons of the chopped ...
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Want to make Clams and Beans? Learn the ingredients and steps to follow to properly make the the best Clams and Beans? recipe for your family and friends.