For this delectable Quahog stuffies recipe, combine minced clams with butter, onions, parsley, and breadcrumbs, then spoon into half clam shells and baked. Baked stuffed clams are always a favorite.
Pinot Grigio is a great partner for seafood and in the case of our new Weekly Tasting, A Taste of Northeast Italy: White Wine Values Under $20, we have a more full-bodied Pinot Grigo, which will compliment the complex flavors in the pecorino and the herbs in this Baked Stuffed Clams ...
Preheat the oven to 350°. Put 1 clam in each half shell. Top the clams with the filling and the topping. Bake for about 15 minutes, until bubbling and the tops are golden. Serve with lemon wedges.
▢ 1 pound (450 g) peeled shrimp (save the shells for the stock) ▢ 1 pound (450 g) cod, halibut or other flaky white fish, cut into large chunks ▢ 1 pound (450 g) mussels or clams, scrubbed and mussels debearded ▢ Crusty bread, sliced, for serving Rouille ▢ 2 roasted...
Americans are lazy & hate to have to peel shrimp so I shell them when I prepare it for my friends. I always use chicken breast meat & it has NEVER been dry. I place the mussels & clams on the very top & they steam open while the paella is finishng off. I don’t like dark ...
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Nestle the mussels, clams, shrimp, scallops and fish in the broth. Cover with a cartouche and simmer gently for 2 to 3 minutes. Turn the seafood and cook until the shrimp, scallops and fish are opaque, about 2 to 3 more minutes. Ladle the broth into bowls and arrange the seafood on ...
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hoping that I could find a way to cut down on the total time for this process, but a shorter cure produced cod that was still too delicate to be called baccalà, and a shorter soaking time just produced overly salty fish. However, the four-day process is well worth it: When I ran ...
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