Chopped Clam Recipes Baked

Baked Clams Oreganata Cook At Home Mom

WEBDec 18, 2021 · Preheat the oven to 375°F (190°C). Steaming Fresh Clams: Add the clams to a large pot with 1/2 cup water and a splash of white wine or lemon juice. Cover and …

Rating: 5/5(22)

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New England Clam Chowder EatingWell

WEBApr 22, 2024 · Directions. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the …

Rating: 4.9/5(9)
1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
2. Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
3. To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

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Healthy Clam Chowder (ClamPacked!) Oatmeal with …

WEBJul 15, 2019 · Instructions. Heat the oil and/or butter in a large pot over medium-high heat. Add the onion, celery, and garlic and saute until …

Rating: 5/5(1)
1. Heat the oil and/or butter in a large pot over medium-high heat.
2. Add the onion, celery, and garlic and saute until softened.
3. Stir in the flour and distribute evenly.
4. Add the water or broth, JUICE from 2 cans of chopped clams (reserve clams), milk, spices, bay leaves, and potatoes and stir to combine.

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Baked Clams with Garlic Recipe Alex Guarnaschelli Food Network

WEBApr 5, 2019 · Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to …

1. Preheat the oven to 375 degrees F.
2. Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
3. Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
4. Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.

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