Clams

One of my all time favourite! We commonly called it "拉拉 (LaLa)" in hokkien here. And for this type of calms with lighter shells and prints on them, it's called "花拉 (HuaLa)". Cute eh?Sometimes when my husband works late, he will have supper (yeah, he skip dinner) at some Zi-Char stall with his colleagues. He never fail to ta-bao clams or snails for me.However, I find them too spicy, even

This weekend I spent eight hours in the car with my kids, eight hours filled with provocative conversation such as:"Dad, if you could be the author of any book in the world which book would it be?""The Bible.""Huh?"or"So what's that song you're singing?""It's my theme song.""You have a theme song? I want a theme song--make one up for me!""Supporting characters don't have theme songs."It was our la

Tokoriki Diving, Fiji: Tokoriki Diving: Giant Clams Regeneration Project The Giant Clam is one of the most fascinating inhabitants of the Fijian reefs. It is a creature of great beauty and wonder to snorkeling and diving guests alike. It is also impressive to say the least—the species tridacna gigas if allowed to reach full maturity can grow to the size of a bathtub! Indeed in the Lau Islands

In Long Island (which is where I hang my hat), there's an abundance of fresh clams available.  Among the many varieties of clams, I think I prefer littleneck clams the best.  To me, a perfect snack in the summer is enjoying a dozen fresh shucked littlenecks with some ice cold beer. Ahhh! Today's recipe employs a larger version of the littleneck clam called the Quahog clam. 

In the fringing reefs off Fiji's Tokoriki Island Resort, divers could - up to 40-50 years ago - marvel at the unique and fascinating giant clams there. However, like many reefs around the world, stocks of this unique marinelife had sadly been depleted for many decades.In an effort to regenerate giant clams in this area, and in conjunction with PADI's Project AWARE and Fiji's Ministery of Fisheries

    So last night I saw Shannon and the Clams and Meth Teeth at the Ghost Town Gallery. The Mutators were supposed to play too, but apparently they broke up hours before the show… hopefully they will soon rekindle their love for one another and keep on playing shows.   After the show I met up with Matty from Meth Teeth and we chatted for a bit. I had a pad and paper so here a

Never cooked with a cataplana, or chatted over tea with friends about its role in the Portuguese Inquisition? You may end up doing both after reading this recipe from Cherie:As we consider the cuisine of Portugal today, there are many ingredients that have come from the age of exploration. Cinnamon and curry spices were brought to Portugal by Vasco da Gama and became a staple for many of the egg s

INGREDIENTS: 3 dozen top neck clams 8 quarts water 1/2 cup cornmeal 1 (12-ounce) bottle beer DIRECTIONS: 1. Upon bringing clams home from the fish market, set them in a large bowl or pot with water; sprinkle cornmeal over water. Keep in refrigerator for at least 2 hours, or until ready to cook. 2. Heat gas grill to high. Drain and rinse [...]

I present easy recipes for sake.Today I tell you "Sakamushi" .Ingredients:Fresh Clam 1 pound (450g)Sake 4 oz. (120ml)Green onion 2-3 stalksSoy sauce 1/4 teaspoonSalt(Optional: minced ginger and garlic)Preparation,Keep clams in salt water for 3-6 hours. The salt water has the same concentration of salt as sea water. (The clams will spit out their sand.)Cut green onions into 1/4 inch (5mm) pieces.Wash clams by rubbing clam shells with water.Put the clams, sake and optional minced ginger/garlic in a pan and cover with a lid.Boil for 2 minutes on a high flame.Check that all the clams are open. (If not, keep boiling for one more minute.)Put in soy sauce and green onion.Attention,If the cooked clams cool down, the clams will begin to harden.It is not so nice.I recommend you eat it very soon.

Baked Clams2 doz. clams4 tbsp. olive oil2 cloves garlic, minced1 med. onion, chopped1 tbsp. bread crumbs1 tsp. parsley or chives1/4 tsp. oreganoSalt & pepperGrated Parmesan cheeseLemon juiceScrub clams with stiff brush under cold water until all grit is removed. Saute onion andgarlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mixwith bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheeseand lemon juice. Dot with butter and place under hot broiler about 5 minutes.[ Baked Clams ]

Water 2 lemons — halved, plus more for serving 3 bay leaves 2 teaspoons salt 1/4 cup crab boil seasoning (recommended: Old Bay) 1/2 bunch thyme — tied together 1 medium onion — quartered 2 serrano chiles — split in 1/2 lengthwise 1 head garlic — halved 1 pounds 5 ounces red new potatoes — medium to large, cut in 1/2 3 ear sweet corn [...]

Water 2 lemons — halved, plus more for serving 3 bay leaves 2 teaspoons salt 1/4 cup crab boil seasoning (recommended: Old Bay) 1/2 bunch thyme — tied together 1 medium onion — quartered 2 serrano chiles — split in 1/2 lengthwise 1 head garlic — halved 1 pounds 5 ounces red new potatoes — medium to large, cut in 1/2 3 ear sweet corn [...]

I cooked this sometime back just for myself because no one at home like clams. Well, not when it's cooked this way. They preferred it this way. I don't really enjoy eating alone. It makes food seems boring.Anyway, I just have the plate of cooked clams in front of me, pick out all the shells, then have it with a bowl of rice. The sauce is sweet and I like it with rice. I like it more if I have someone to enjoy this with. *wink*Ingredients:500g Soft Shell Clams, soaked in salted water for them to ‘split out’ the sand and brushed to clean the dirt on the shells 4 glove Garlic , sliced 4 tablespoon White Wine 1 teaspoon oil1 bunch Basil LeavesSalt to taste How to do it:Heat wok with oil.Add in garlic and stir fry till fragrant.Add in the clamsStir fry till the clams have open. Throw away those which are not open (Do not force open. They are probably bad)Add in the wine and simmer till cooked.Throw in the basil leave and salt to taste.Stir fry for another 10 seconds.Dish and serve.Not

2 tablespoons olive oil 1 tablespoon minced garlic 4 plum tomatoes, seeded and finely chopped 1/2 cup dry white wine 1/2 cup water 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh oregano 1/2 teaspoon red pepper flakes 1/2 teaspoon freshly ground pepper 4 dozen little neck clams or quahogs, scrubbed [...]

2 tablespoons olive oil 1 tablespoon minced garlic 4 plum tomatoes, seeded and finely chopped 1/2 cup dry white wine 1/2 cup water 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh oregano 1/2 teaspoon red pepper flakes 1/2 teaspoon freshly ground pepper 4 dozen little neck clams or quahogs, scrubbed [...]

60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 cups fish stock, or clam juice 12 sprigs cilantro Preparation: Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating [...]

60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 cups fish stock, or clam juice 12 sprigs cilantro Preparation: Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating [...]

3 tbsp. olive oil 1 med. Onion, finely chopped 3 oz prosciutto ham; diced 1/4 cup dry sherry 3 dozen littleneck clams Preparation: Warm the oil over moderately high heat. Add onion and sauté for 1 minute. Reduce heat to low, cover skillet and cook slowly for 15 minutes, until the onion is tender. Stir in the ham. Add the sherry and clams. Increase the heat [...]

3 tbsp. olive oil 1 med. Onion, finely chopped 3 oz prosciutto ham; diced 1/4 cup dry sherry 3 dozen littleneck clams Preparation: Warm the oil over moderately high heat. Add onion and sauté for 1 minute. Reduce heat to low, cover skillet and cook slowly for 15 minutes, until the onion is tender. Stir in the ham. Add the sherry and clams. Increase the heat [...]

4 tablespoons unsalted butter, melted 1 tablespoon chopped shallot 2 cloves garlic, chopped 2 cups dry breadcrumbs finely grated zest of 2 limes 2 teaspoons Cognac 5 ounces lean ground beef 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme salt and freshly ground white pepper 24 clams on the half shell Preparation Preheat broiler to high. Combine the melted butter, shallots, garlic, breadcrumbs, lime [...]

4 tablespoons unsalted butter, melted 1 tablespoon chopped shallot 2 cloves garlic, chopped 2 cups dry breadcrumbs finely grated zest of 2 limes 2 teaspoons Cognac 5 ounces lean ground beef 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme salt and freshly ground white pepper 24 clams on the half shell Preparation Preheat broiler to high. Combine the melted butter, shallots, garlic, breadcrumbs, lime [...]

Ingredients: 2 dozen oysters in the shell, scrubbed 2 dozen clams in the shell, scrubbed 2 cups “Spicy Cajun Sauce” Spicy Cajun Sauce: 2 strips or bacon, finely chopped 1 small onion, finely chopped 3/4 tsp chili powder 1/4 tsp black pepper 1/4 tsp ground cumin 1 cup bottled chili sauce 2/3 cup orange juice 1/3 cup honey 3 Tbsp cider vinegar 2 large cloves garlic, minced Preparation: Place oysters and [...]

32 Clams; hard-shelled 6 Tbsp Chopped parsley 6 clove Garlic; minced 1/4 cup Grated Parmesan cheese 1 Tbsp Oregano Fresh ground pepper 1/4 cup Olive oil 1/2 cup Dry bread crumbs Scrub the clams with a stiff brush and place them a deep pot with a tight lid. Pour in enough water to come 1 inch up the sides of the pot. Cover tightly and steam over medium heat just until the shells open slightly. Meanwhile, combine the parsley, garlic, Parmesan cheese, oregano and pepper. Discard the top shells and arrange the clams in a baking dish. Divide the cheese mixture among the clams, sprinkle with oil and cover with bread crumbs. Bake in a 425 F oven 10 minutes and serve very hot. Serves 6-8.

2 dozen oysters (about 1 1/2 ozs each) in the shell, scrubbed 2 dozen clams (about 1-oz each) in the shell, scrubbed 2 cups “Spicy Cajun Sauce” - Spicy Cajun Sauce: 2 strips or bacon, finely chopped 1 small onion, finely chopped 3/4 tsp chili powder 1/4 tsp black pepper 1/4 tsp ground cumin 1 cup bottled chili sauce 2/3 cup orange juice 1/3 cup honey 3 Tbsp cider vinegar 2 large cloves garlic, minced Place oysters and clams on ungreased grill 4-5 inches over hot coals. Cover with lid or aluminum foil. Cook until oysters and clams begin to open, 5 to 10 minutes, depending upon size. Place on a platter. Open and discard top shells. Spoon a little “Spicy Cajun Suce” on to each. Return to the grill and cook, covered, about 2 mnutes longer or until sauce bubbles. Serve hot. Makes 48 appetizers. Spicy Cajun Sauce: Saute bacon in saucepan until browned. Drain off and discard fat. add onion and sute until tender. Stir in chile powder, pepper and cumin; suate 1 minutes.

1 tablespoon oil 2 garlic cloves; minced 4 shallots; sliced thin 1/2 cup chopped chorizo 32 clams; rinsed 32 shrimp - (16/20 ct); peeled, cleaned 1 cup white wine 4 cups clam juice 2 tablespoon butter 1 tablespoon chopped herbs = (thyme, parsley, and rosemary) ~~ Garlic Bread ~~ 2 garlic cloves; sliced very thin 1/2 cup olive oil 8 slices crusty Italian bread In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread. Garlic Bread: Preheat the oven to 275 degrees. In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or unti

4 pounds fresh clams 1/4 cup olive oil 3 cloves garlic, peeled and sliced thin 2 green onions, chopped 1/2 cup celery tops 3 tablespoons parsley 1/2 cup dry white wine Black pepper to taste Roux, (2 tablespoons each of butter and flour cooked together) Wash clams and soak in fresh water for 1 hour. Drain. Heat a 12-quart kettle and add the olive oil. Saute the garlic and green onions for 1 minute on high heat. Add the drained clams along with remaining ingredients except roux. Cover and cook at medium-high heat until shells open. Discard those that don’t open. Remove clams from pot leaving nectar behind. Using a wire whip, stir the roux into the nectar and continue to stir until the sauce thickens. Pour the sauce over clams and serve.

36 clams, in shell 1 28 oz. can tomato, undrained and chopped 1 onion, chopped 1 jalapeno, seeded and minced 2 cloves garlic, crushed 2 teaspoons olive oil 1/2 cup evaporated lowfat milk 3 tablespoons tequila 1 pound fresh pasta 3 tablespoons chopped cilantro Soak clams in lightly salted water while you prepare other ingredients. If you have the time, let them soak for 30 minutes. In blender process tomatoes with juice, onion, hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook, covered, until clams open, about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately. Makes 4 servings.

16 Clams; littleneck Or mussels 1/2 cup Bread crumbs 1/2 tsp Dried oregano 1 Tbsp Italian parsley; minced 2 Tbsp Parmesan cheese; freshly grated Or Pecorino 3 Tbsp Olive oil; good quality 4 Tbsp Dry white wine; or vermouth Salt and pepper; freshly ground Or hot pepper flakes; to taste Inspect the clams and discard any clam that is not completely closed or do not close when dropped into cold water. Open the clams, loosen each one from its shell, and reserve its liquid. Discard the top shells. Place clams on the half shell on a baking sheet. Combine the breadcrumbs, oregano, parsley cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste, and sprinkle a generous amount of the stuffing over the top of each clam. S remaining 2 tablespoons of wine into the bottom of the baking sheet. Preheat the broiler for about 5 minutes. Then broil the clams under high heat until the breadcrumbs begin to brown. Pour the liquid in the baking sheet over t clams and serve immediately.

6 dozen clams (if open , tap on shell. if it does not close, toss it) 1 cup water 1 cup melted butter chopped parsley With metal brush, under running cold water, scrubs clams free of sand. In steamer over high heat, heat enough water to cover bottom to boiling. On rack in steamer, place clams. Cover steamer with tight fitting lid. reduce heat to low and steam clams just until they open. approximately 5-10 minutes. Serve clams in soup bowls with melted butter on the side.. Pour broth from clams into mugs or large bowl. Sprinkle with parsley. To eat: with fingers pull clams from shells by neck. dip first in broth to remove any sand, then into butter (all except the tough skin of the neck may be eaten. when sand settles to bottom, the broth may be drunk,. if desired.

40 cherrystone clams 1 tablespoon olive oil 1 cup chopped mushrooms 1 tablespoon dry sherry 1 small white onion, finely chopped 1 tablespoon chopped chives 1 tablespoon chopped parsley 1 1/2 cups fine bread crumbs 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Paprika for sprinkling 10 lemon wedges for garnish Scrub the quahogs and place them in a large kettle with enough water to barely cover the bottom. Cover the kettle and steam over medium heat until the clams open, about 5 to 8 minutes. Remove the clam meat and reserve half of the shells for stuffing. Reserve the clam broth. Chop the clams into small pieces or process briefly in a food processor. Place the clams in a large bowl and set aside. Preheat the oven to 400 F. Heat the oil in a skillet over medium-high heat. Add the mushrooms and saute until the mushrooms are tender, about 3 minutes. Add the sherry, cook 1 minute more and remove from the heat. Combine the clams with the onion, chives, parsley, bread crumbs, salt

2 Eggs, Well Beaten 1 Pint Clams, Shucked 1/2 Cup Milk 1 Cup White Cornmeal Salt Vinegar White Pepper, Ground Wash the clams thoroughly after shucking. Preheat the deep fryer to 375 degrees. Beat the eggs in a large bowl along with the milk, salt and pepper. Dip the clams in the egg mixture. Dredge in the cornmeal. Deep fry until crisp and golden. Drain. Dust with salt. Sprinkle lightly with vinegar. Serve hot.

32 littleneck clams 1/4 cup virgin olive oil 3 tablespoons chopped yellow onion 4 garlic cloves, minced 1 28-ounce can Italian whole plum tomatoes with juice 1 tablespoon tomato paste (optional) 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish Salt and freshly ground black pepper, to taste Scrub the clamshells, rinse thoroughly in cold water, and place in a large pot. Add cold water to cover and bring to a boil over high heat. Cook until the shells open, about 5 minutes. Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened. Strain the cooking liquid through a chinois or a strainer lined with a coffee filter, and reserve 3/4 cup of this liquid as clam broth. Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain. Heat the olive oil in a large saucepan over medium flame and saute the onions and garlic for 3 to 4 minutes, or until the onions

I love Chilli Crabs but after I knew about the fatal accident of a man whose finger got a snipped by a crab, I stop cooking it. I don't want my arm to get amputated then still die. Too scary!So, instead of having Chilli Crabs, I settled for Chilli other seafood *bleh* using the same method I did for Crabs. I used Soft Shell Clams here. It's nothing compared to Crabs but it will do. Well, at least it helped curb my cravings.Ingredients:700g Soft Shells Clams, soaked in salted water for them to ‘split out’ the sand and brushed to clean the dirt on the shells1 teaspoon Apple Cedar or White Vinegar2 eggs, beatenSalt to tasteCornflour Mixture (thickener)3 tablespoon OilPound or grind coarsely:5 Fresh Red Chillies5 Dried Chillies, soaked to soften5 clove Garlic2 tablespoon Dried Shrimp, soaked to softenSauce:3 tablespoon Tomato Sauce2 tablespoon Chilli Sauce1/2 tablespoon Sugar1/2 tablespoon Fermented Soya Bean Paste How to do it:Heat oil in a wok and stir fry the grind ingredients til

We had some wonderful out of town guests visiting us this week, and so we decided to take them to a family favorite: Sammy’s Italian Restaurant in Ocala, Florida . It is in a strip mall and looks like a hole in the wall from the outside, but once you go inside, you are greeted with the [...]

Having been born and raised in New England on the coast of Connecticut, baked stuffed clams were nearly an every weekend part of a party meal. Ingredients: 50 Large clams (Quahogs or cherrystones are best)3 Lbs butter2 ½ Loaves of stale bread broken into cubes or crumbs4-6 finely diced onions½ cup diced pimentos1 1/2 tsp paprika¼ cup parsley flakesor freshly chopped Italian parsley1 TBS McCormick Seafood Seasoning1/3 Cup Dry Vermouth4 eggs Steam clams for 30-minutes; clean and dice. Simmer butter, onion, parsley, and seasoning for 15-minutes. Pour over bread and chopped clams in a separate large bowl. Add eggs, paprika, vermouth and pimento. Blend thoroughly and stuff into half-shells leveling to the top of each shell. Bake for 25-30 minutes or until butter starts to ooze out and the crust is a light brown. Be SURE to use a pan with sides so the butter won't get all over the oven. These can be frozen and reheated. For a smaller quantity to feed 6, (four halves each) use th

I love to eat cockles, clams, mussels, etc. I only cook them once a while because my family doesn't really enjoy it. I have been having this craving for soft-shell clams lately. Every time I pass by this stall (the only stall) in the wet market selling clams, I would quickly walk pass it to stop myself for having a second look. Last Friday, I couldn't resist the temptation and bought home 1 kg. We had it as supper.Ingredients:Soft-shell clams, soaked in salted water for them to "split out' the sand and brushed to clean the dirt on the shells1 tomato, diced3 tablespoon tomato sauce1 tablespoon chilli sauce (I use Hommaid Brand - Nyonya Crispy Prawn Chilli Sauce)1 tablespoon minced garlic1 tablespoon cooking wine1 eggSalt for tastingOil for fryingCorn flour with water (thickener)How to do it:In a pot, stir-fry garlic in oil till fragrant.Add in the clams and stir fry till the shells open.Add in tomato, tomato sauce, chilli sauce and cooking wine.Let it simmer for about 7 minutes

My girl has not been eating very well lately. So I decided to cook porridge today and everybody eat that too! She finished 1 bowl of scallop porridge and asked for more! My boy on the other hand, can't even finish 1 bowl! Sigh! I just can't please everyone, can I? Ingredients:Uncook RiceChicken broth2 chicken breast meat, deboned1 handful Dried Scallop3 pieces Dried Abalone SlicesSalt to tasteScallopPacific Clams, sliced halfSesame seed oil (optional)How to do it:Blanch the chicken.Cook the chicken, dried abalone slices and dried scallop in the chicken broth.Remove the chicken when it's cooked.Tear the chicken into shreds or chopped into smaller pieces.Now cook your rice in the broth with the abalone slices and dried scallop till it become porridge.Add your chicken, scallop and/or pacific clams during the last 10 minutes of cooking.Add salt for tasting.Serve. Note:Dried abalone slice and dried scallop add extra flavours - it will be sweeter. You can choose not to add. If you are us

{mosgoogle right}A recently jailed former prosecutor, who has been hit with a fresh arrest warrant for a fraud case, has kept silent about his alleged involvement in the incident, sources close to him said.Initially, Morikazu Tanaka, 64, told investigators during questioning that 90 million yen he is accused of defrauding from a businessman is an attorney's fee and a mediation fee."The businessman promised to pay 50 million yen as a contingent fee to me and 40 million ye [...]