Type what you have

Ingredients

• ✓ clam
• soda cracker
• garlic powder
• parsley
• butter
• lemon
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a saucepan of water to a boil. Cook clams in the boiling water until all shells are open, about 5 minutes.
3. 3 While the clams are cooking, combine crushed crackers, garlic powder, and parsley in a large resealable bag. Seal the bag and crush the mixture until finely ground and well combined.
4. 4 Melt butter in a skillet over medium heat. Add cracker crumb mixture and cook, stirring constantly, until golden brown.
5. 5 Drain clams. Remove and discard the empty half shell from each clam. Transfer full halves to a baking sheet; spoon crumb mixtureinto each shell.
6. 6 Bake in the preheated oven until topping is browned and crispy, 10 to 15 minutes.
7. 7 Serve clams with lemon juice and hot pepper sauce.

By McGee4782

Ingredients

• ✓ clam
• cream cheese
• celery salt
• paprika

Instructions

1. 1 Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

By Fitz

Ingredients

• ✓ clam
• olive oil
• onion
• garlic
• thyme
• oregano
• egg
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
3. 3 Bake in preheated oven for 15 minutes.

By WAYNE14

Ingredients

• ✓ clam
• cream cheese
• lemon juice
• worcestershire sauce
• onion juice
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together cream cheese, clams, lemon juice, Worcestershire sauce, onion juice, and garlic in a bowl until combined. Thin with clam juice to desired consistency.

By MARY A PUTMAN

Ingredients

• ✓ clam
• egg
• all-purpose flour
• milk
• salt
• black pepper
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
2. 2 In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

By Christine Johnson

Ingredients

• ✓ clam
• clam shell
• crab meat
• bread crumb
• sweet onion
• garlic
• flat leaf parsley
• butter
• olive oil
• lemon pepper
• paprika
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
3. 3 Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
4. 4 Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

By Danielle Merk

Ingredients

• ✓ clam
• lemon juice
• butter
• onion
• green bell pepper
• parsley
• oregano
• hot pepper sauce
• cayenne pepper
• bread crumb
• cheddar cheese
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.
3. 3 Combine butter, onion, bell pepper, parsley, oregano, hot sauce, and red pepper in a medium-sized saucepan. Stir vegetables over medium-low heat until butter is melted. Mix in clams and breadcrumbs.
4. 4 Pour mixture into an ovenproof baking dish. Top with shredded Cheddar cheese and sprinkle with paprika.
5. 5 Bake in the preheated oven, uncovered, for 20 minutes.

By Luann Charity

Ingredients

• ✓ clam
• mushroom
• garlic
• parmesan cheese
• onion
• bread crumb
• green bell pepper
• parsley
• italian seasoning
• black pepper
• butter
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Arrange mushroom caps hollow side up in the baking dish.
3. 3 In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
4. 4 Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5. 5 Bake in the preheated oven 30 minutes, or until lightly browned.

By Dinah

Ingredients

• ✓ clam
• olive oil
• garlic
• oregano
• black pepper
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

By QUIRKYIQ

Ingredients

• ✓ clam
• olive oil
• garlic
• parsley
• tomato
• salt
• pepper

Instructions

1. 1 In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, crushed tomatoes, salt and pepper to taste.
2. 2 Simmer for 45 minutes. Serve over cooked pasta.

By Michele O'Sullivan

Ingredients

• ✓ clam
• butter
• garlic
• white wine
• oregano
• parsley
• red pepper flakes

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine and season with oregano, parsley, and red pepper flakes.
2. 2 Place clams in wine mixture. Cover and steam until all clams have opened, about 5-7 minutes. Discard any that do not open. Serve in soup bowls and ladle broth generously over them.

By Bonnie Dailey

Ingredients

• ✓ clam
• spaghetti
• olive oil
• garlic
• white wine
• zucchini
• zucchini blossom
• salt
• black pepper
• red pepper flakes
• parsley

Instructions

1. 1 Soak clams in cold salted water for about 1 hour. Drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

By VitaCavallo

Ingredients

• ✓ clam
• linguine pasta
• butter
• onion
• mushroom
• garlic
• white wine
• sour cream
• black pepper
• flat leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
2. 2 Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
3. 3 Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

By Cristina

Ingredients

• ✓ clam
• water
• salt
• olive oil
• red thai chile pepper
• garlic
• white wine
• spaghetti
• lemon zest
• flat-leaf parsley
• black pepper

Instructions

1. 1 Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
2. 2 Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
3. 3 Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
4. 4 Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
5. 5 Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

By Buckwheat Queen

Ingredients

• ✓ clam
• mussel
• shrimp
• water
• tomato
• onion
• carrot
• celery
• salt
• black pepper
• extra-virgin olive oil
• onion
• arborio rice
• white wine
• garlic
• parsley

Instructions

1. 1 Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.
2. 2 Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.
3. 3 Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.
4. 4 Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.
5. 5 Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.
6. 6 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
7. 7 Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
8. 8 Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.
9. 9 Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

By NonnaPia

Ingredients

• ✓ clam
• mushroom
• green bell pepper
• butter
• fettuccini pasta
• broccoli
• butter
• parmesan cheese
• oregano
• parsley
• garlic powder
• black pepper
• all-purpose flour
• heavy cream
• chicken broth

Instructions

1. 1 In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
3. 3 Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
4. 4 In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

By Bea Gassman

Ingredients

• ✓ clam
• linguine pasta
• salt
• parsley
• oregano
• garlic
• red pepper flake
• yellow onion
• olive oil
• water
• tomato
• littleneck clam
• mussel
• calamari
• shrimp
• sea scallop
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
3. 3 Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes.
4. 4 Remove shellfish and rinse with hot water.
5. 5 Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil.
6. 6 Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
7. 7 About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking.
8. 8 Serve seafood and sauce over pasta.

By Charles Anthony

Ingredients

• ✓ clam
• bread
• black pepper
• salt
• shrimp
• fish stock
• white vinegar
• red snapper fillet
• tomato
• red pepper flakes
• bay leaf
• garlic
• parsley
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3. 3 Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4. 4 Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.

By Jason

Ingredients

• ✓ clam
• olive oil
• onion
• garlic
• tomato paste
• tomato
• oregano
• salt
• black pepper
• pizza crust
• olive oil
• parmesan cheese
• cheese blend
• sun-dried tomato
• pineapple tidbits
• basil

Instructions

1. 1 Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
2. 2 While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By CookingWithShelia

Ingredients

• ✓ clam
• basil
• manchego cheese
• lemon
• italian seasoning
• black pepper
• salt
• squid
• bay scallop
• shrimp
• tomato
• olive oil
• anchovy fillet
• garlic
• italian seasoning
• olive oil
• linguine pasta

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
3. 3 Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

By strmrdr23

Ingredients

• ✓ clam
• crabmeat
• mussel
• bay scallop
• shrimp
• cod
• oregano
• thyme
• basil
• bay leaf
• water
• white wine
• chicken broth
• tomato
• garlic
• parsley
• onion
• butter

Instructions

1. 1 Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
2. 2 Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
3. 3 Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
4. 4 Enjoy!

By Star Pooley

Ingredients

• ✓ clam
• parsley
• garlic
• bread
• mussel
• tomato
• white wine
• garlic
• red chile pepper
• onion
• olive oil
• water
• black pepper
• salt
• celery
• carrot
• onion
• prawn
• cod

Instructions

1. 1 Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
2. 2 Place cod scraps and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
3. 3 Strain and reserve fish stock.
4. 4 Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5. 5 Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
6. 6 Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
7. 7 Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

By Giulia

Ingredients

• ✓ clam
• chorizo
• onion
• tomato
• white wine
• olive oil

Instructions

1. 1 Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. 2 In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
3. 3 Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.

By Star Pooley

Ingredients

• ✓ clam
• olive oil
• garlic
• white wine
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Wash clams to remove any dirt or sand.
3. 3 Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute.
4. 4 Pour in white wine; bring to a boil. Cook until wine is reduced by half.
5. 5 Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open.
6. 6 Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.

By Scott Ure

Ingredients

• ✓ clam
• olive oil
• onion
• garlic
• red pepper flakes
• half-and-half
• parmesan cheese
• linguine pasta

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
2. 2 Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
3. 3 Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
4. 4 Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

By Linoleum

Ingredients

• ✓ clam
• cream of celery soup
• cream of potato soup
• clam chowder
• half-and-half
• heavy cream

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ clam
• linguine pasta
• olive oil
• onion
• garlic
• all-purpose flour
• milk
• white wine
• parsley
• pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

By WHIPITUP

Ingredients

• ✓ clam
• porcini mushroom
• olive oil
• garlic
• red pepper flakes
• white wine
• tomato
• clam juice
• parsley
• linguine pasta

Instructions

1. 1 Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
2. 2 Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
3. 3 Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
5. 5 Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

By Debbie Zanet

Ingredients

• ✓ clam
• sake
• mirin
• rice vinegar
• butter
• green onion
• soy sauce

Instructions

1. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. 2 Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.
3. 3 Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

By Lilibeth Bernardino Hashimoto

Ingredients

• ✓ clam
• tomato juice
• clam juice
• potato
• green bell pepper
• green onion
• black pepper
• tomato

Instructions

1. 1 Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. 2 Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
3. 3 Stir in undrained tomatoes and chopped clams and heat through.

By CORWYNN DARKHOLME