Sautéed Clams & Crab with Pasta | Adelphia Seafood, Pennsylvania
Sauté crab and clams in butter with a dash of Worcestershire sauce, adobo seasoning, and garlic until clams are opened and crab is browned. Discard any clams
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Cooking tools:
- Skillet
- Pot
- Colander
- Stove
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- ¾ to 1 pound Lump Crabmeat
- 25 Littleneck Clams
- Worcestershire sauce
- Adobo seasoning
- garlic (minced)
- butter
- cooked pasta of your choice ((Angel Hair works well))
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