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In less than the time it takes to boil pasta, you can whip up a tasty sauce of canned clams seasoned with sauteed garlic, parsley, oregano, basil and pepper. Toss with hot spaghetti and grate a little Romano cheese over the top.
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Bacon, potatoes, and clams in a creamy chowder makes a hearty and delicious meal.
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Get Ropewalk New England Clam Chowder Recipe from Food Network
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This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.
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Get Linguini with White Clam Sauce Recipe from Food Network
cooking.nytimes.com
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.
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Olive oil, red bell peppers, garlic and sherry give this gently simmered fish its Spanish accent. Theyre pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy, flavorful seafood risotto with clams and cooked salmon. Clam juice really lets the seafood flavor shine through! It's a great way to use up leftover salmon.
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Get Curry Snapper Recipe from Food Network
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Get Bloody Bull Cocktail Recipe from Food Network