Type what you have

Ingredients

• ✓ clam juice
• linguine pasta
• olive oil
• butter
• garlic
• bay scallop
• shrimp
• sun-dried tomato
• parsley
• lemon zest
• salt
• red pepper flakes

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 In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
3. 3 Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
4. 4 To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

By Star Pooley

Ingredients

• ✓ clam juice
• cherry tomato
• olive oil
• green onion
• garlic
• anchovy
• red pepper flake
• halibut
• shrimp
• salt
• parsley
• basil
• oregano
• rosemary

Instructions

1. 1 Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
2. 2 Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
3. 3 Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

By John Mitzewich

Ingredients

• ✓ clam juice
• linguine pasta
• butter
• olive oil
• red bell pepper
• yellow bell pepper
• garlic
• shrimp
• white wine
• lemon juice
• parsley
• heavy cream
• red pepper flakes
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1 cup pasta water; drain linguine well in a colander set in the sink.
2. 2 Melt 2 tablespoons butter with 1 ½ tablespoons olive oil in a large skillet over medium heat. Add bell peppers and garlic; cook and stir until peppers have softened, about 10 minutes. Stir in shrimp; cook and stir until shrimp are opaque and pink, about 5 minutes. Transfer shrimp to a bowl and set aside, leaving peppers and garlic in the skillet.
3. 3 Stir wine, clam juice, and lemon juice into the skillet; bring to a boil over medium heat. Add remaining 2 tablespoons butter and remaining 1 ½ tablespoons olive oil; return shrimp to the skillet. Stir in reserved 1 cup pasta water, parsley, cream, pepper flakes, and salt. Add cooked linguine; toss lightly to coat. Simmer scampi over medium-low heat to let linguine absorb some sauce, about 5 minutes; serve hot.

By misteme

Ingredients

• ✓ clam juice
• olive oil
• onion
• serrano pepper
• garlic
• anchovy
• red pepper flakes
• kosher salt
• white wine
• tomato
• oregano
• calamari
• parsley
• parmigiano-reggiano cheese
• pasta

Instructions

1. 1 Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
2. 2 Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
3. 3 Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
4. 4 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.
5. 5 Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

By John Mitzewich

Ingredients

• ✓ clam juice
• olive oil
• garlic
• red pepper
• chardonnay wine
• marinara sauce
• basil
• salt
• linguine pasta
• shrimp
• scallop
• lobster tail
• mussel
• littleneck clam
• parsley
• parmesan cheese

Instructions

1. 1 Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
4. 4 Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
5. 5 Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

By Brian Genest

Ingredients

• ✓ clam juice
• herb
• cherry tomato
• heavy cream
• white wine
• lobster meat
• black pepper
• lemon zest
• lemon juice
• tarragon
• basil
• chive
• shallot
• garlic
• butter
• mascarpone cheese
• kosher salt
• egg
• all-purpose flour

Instructions

1. 1 Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to well; beat using a fork to break up egg mixture. Slowly begin to incorporate flour into egg mixture, stirring from the center and gradually working outwards until shaggy pieces of dough begin to form. Use your hands to bring shaggy dough pieces together to form a shaggy ball. Transfer shaggy ball and any remaining flour in bowl to a clean work surface. Knead, pressing any loose flour into dough, until dough is smooth and elastic, 10 to 12 minutes.
2. 2 Wrap dough tightly in plastic wrap; let rest at room temperature at least 1 hour or up to 2 hours, or in a refrigerator up to 1 day. (If refrigerating, let come to room temperature before rolling.)
3. 3 Place mascarpone in a small bowl; set aside. Melt 2 tablespoons butter in a medium skillet over medium heat. Add garlic and shallot; cook, stirring often, until softened, about 2 minutes. Stir shallot mixture into mascarpone in bowl along with herbs, lemon zest and juice, pepper, and remaining salt until combined. Gently stir in lobster. Chill, covered, for 15 minutes.
4. 4 While lobster filling chills, unwrap dough, and divide evenly into 2 portions. Place 1 dough portion on a clean work surface; wrap remaining dough portion in plastic wrap. Shape dough into a rectangle; press dough to flatten using heel of hand. Starting with the widest setting, pass dough through pasta machine 2 times. Fold the outer tapered ends of pasta sheet in toward the center like an envelope, so that the width of the pasta sheet is similar to the width of the pasta roller. Pass pasta sheet through widest setting 1 more time. Continue rolling pasta through machine, reducing roller width 1 notch at a time, until sheet is about 1/16-inch thick and you can see the outline of your hand through the sheet. Cut sheet in half crosswise to make them easier to work with. Cover 1 sheet loosely with plastic wrap. Lightly dust work surface with flour and place remaining dough sheet on surface.
5. 5 Leaving a 1-inch edge from the short sides of the dough sheet, place 1-tablespoon mounds of lobster filling 2 inches apart along center of sheet (about 4 to 6 mounds per sheet). Lightly brush dough around lobster filling with water. Loosely lift long edge of dough sheet and fold over filling, lining up edges. Press on dough around each mound to seal and press out air pockets. Using a fluted pastry wheel or pizza cutter, trim the unfolded edge of the ravioli. Cut pasta between mounds to form individual ravioli. Place ravioli on a baking sheet lined with a clean kitchen towel. Cover with a second clean kitchen towel. Repeat process with remaining pasta sheet, dough, and filling.
6. 6 Cut remaining 4 tablespoons butter into 4 pieces. Bring clam juice and wine to a simmer in a large skillet over high heat. Simmer, undisturbed, until reduced to about 1/3 cup, about 7 minutes. Gradually stir in remaining 4 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in heavy cream. Cook over high heat, stirring often, until sauce is thick enough to lightly coat back of a spoon, about 2 minutes. Stir in tomatoes. Remove from heat and cover to keep warm.
7. 7 Bring a large pot of salted water to a boil over high heat. Working in 2 batches if needed, boil ravioli until tender, 4 to 6 minutes. Drain. Divide ravioli among 4 plates. Drizzle cream sauce evenly over ravioli. Garnish with herbs.

By Elizabeth Mervosh

Ingredients

• ✓ clam juice
• white wine
• tomato juice
• garlic
• red pepper flakes
• mussel
• butter

Instructions

1. 1 In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
2. 2 Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
3. 3 Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
4. 4 Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

By Karen

Ingredients

• ✓ clam juice
• tomato vegetable juice cocktail
• worcestershire sauce
• horseradish
• hot pepper sauce
• lemon juice
• brown sugar
• beef base
• celery salt
• black pepper

Instructions

1. 1 Mix vegetable juice cocktail, clam juice, Worcestershire sauce, horseradish, hot sauce, lemon juice, brown sugar, beef base, celery salt, and black pepper in a large pitcher, stirring until brown sugar and celery salt have dissolved. Allow to chill for at least 8 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ clam juice
• porcini mushroom
• olive oil
• garlic
• red pepper flakes
• clam
• white wine
• tomato
• 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 juice
• cod
• tomato
• onion
• celery
• carrot
• white wine
• parsley
• rosemary
• salt
• all-purpose flour
• butter
• cream

Instructions

1. 1 In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
2. 2 One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

By CORWYNN DARKHOLME

Ingredients

• ✓ clam juice
• baby clam
• onion
• carrot
• potato
• tomato soup
• tomato sauce
• parsley
• black pepper

Instructions

1. 1 Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

By claudygirl

Ingredients

• ✓ clam juice
• clam
• tomato 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

Ingredients

• ✓ clam juice
• onion
• olive oil
• sherry
• carrot
• celery
• red potato
• tomato paste
• cayenne pepper
• milk
• half-and-half
• shrimp
• scallop

Instructions

1. 1 In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
2. 2 Puree half of the mixture in a blender until smooth, then return to stock pot.
3. 3 Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

By Richard Danser

Ingredients

• ✓ clam juice
• chili-lime seasoning
• lime
• ice
• soy-based liquid seasoning
• hot sauce
• tomato juice
• light mexican beer

Instructions

1. 1 Pour Tajin® onto a small plate. Run 1 lime wedge around the edge of a pint glass, then invert glass onto the plate to create a salt rim.
2. 2 Fill glass about halfway with ice. Squeeze the same lime wedge into the glass. Add Maggi® Jugo, hot sauce, and any remaining Tajin® from the plate and stir with a spoon. Pour in tomato and clam juice cocktail and top with beer. Garnish with remaining lime wedge and serve immediately.

By France Cevallos

Ingredients

• ✓ clam juice
• butter
• sweet onion
• chicken bone broth
• mushroom
• celery
• carrot
• red bell pepper
• aleppo pepper
• salt
• black pepper
• langostino
• heavy cream
• marsala wine
• crouton

Instructions

1. 1 Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
2. 2 Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
3. 3 Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
4. 4 Taste and season as needed with salt and Aleppo pepper.
5. 5 Ladle into bowls and garnish with croutons.

By Dan Toomey

Ingredients

• ✓ clam juice
• linguine pasta
• olive oil
• garlic
• clam
• parsley
• salt
• black pepper

Instructions

1. 1 Cook linguine in a large pot of salted boiling water until al dente.
2. 2 Meanwhile, cook olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant. Add chopped clams, clam juice, and parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
3. 3 Toss pasta with clam sauce. Serve warm.

By JANBLIDEN

Ingredients

• ✓ clam juice
• butter
• garlic
• bok choy
• corn
• baby clam
• tomato
• water
• vegetable bouillon
• couscous
• crabmeat
• heavy cream
• lime juice
• red wine
• garlic salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

By JuliannaPie

Ingredients

• ✓ clam juice
• ice cube
• vodka
• green olive
• olive brine
• celery salt
• black pepper
• worcestershire sauce
• hot pepper sauce
• tomato juice
• celery

Instructions

1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Ingredients

• ✓ clam juice
• tomato juice
• shrimp
• avocado
• tomato
• cucumber
• red onion
• cilantro
• lemon juice
• salt
• pepper

Instructions

1. 1 Combine tomato and clam juice cocktail, shrimp, avocados, tomatoes, cucumbers, onion, cilantro, lemon juice, salt, and pepper together in a large bowl.
2. 2 Cover the bowl with plastic and refrigerate until ready to serve.

By Dawn

Ingredients

• ✓ clam juice
• bacon
• butter
• onion
• kosher salt
• flour
• clam
• clam
• shell pasta
• potato
• celery
• tarragon
• cayenne pepper
• heavy cream
• parsley
• parmigiano-reggiano cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
2. 2 Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
3. 3 Drain both cans clams and set clams aside for later.
4. 4 Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
5. 5 While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
6. 6 Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
7. 7 Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
8. 8 Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
9. 9 Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

By John Mitzewich

Ingredients

• ✓ clam juice
• lime
• celery salt
• ice cube
• vodka
• worcestershire sauce
• hot pepper sauce
• tomato juice
• celery

Instructions

1. 1 Gather ingredients.
2. 2 Wet the rim of a cocktail glass with lime wedge; set lime wedge aside for garnish.
3. 3 Place celery salt in a small dish; press the rim of the glass into salt to coat. Add ice to the glass.
4. 4 Pour vodka, Worcestershire sauce, and hot pepper sauce over ice.
5. 5 Top with tomato-clam juice.
6. 6 Garnish with lime wedge and celery stick. Serve with a straw.

By ambibambi

Ingredients

• ✓ clam juice
• olive oil
• onion
• celery
• carrot
• green bell pepper
• cilantro
• oregano
• bay leaf
• water
• fish bone
• fish spine
• fish tail
• fish head
• black peppercorn

Instructions

1. 1 Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
2. 2 Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
3. 3 Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

By Sophia Del Carmen

Ingredients

• ✓ clam juice
• bacon
• celery
• onion
• butter
• all-purpose flour
• half-and-half
• clam
• white pepper

Instructions

1. 1 In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside.
2. 2 In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
3. 3 Season with pepper and serve.

By Cathie West

Ingredients

• ✓ clam juice
• cornstarch
• white wine
• peanut oil
• green onion
• scallop
• salt
• cayenne pepper
• ginger
• water chestnut

Instructions

1. 1 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
2. 2 In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
3. 3 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
4. 4 Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
5. 5 Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

By CHRISTYJ

Ingredients

• ✓ clam juice
• egg
• parmesan romano cheese
• mozzarella cheese
• ricotta cheese
• crabmeat
• black pepper
• sea salt
• parsley flakes
• cayenne pepper
• garlic
• tomato paste
• mushroom
• onion
• spinach
• marinara sauce
• butter
• spaghetti

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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 10 minutes. Drain, stir in butter, and set aside.
3. 3 Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
4. 4 Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
5. 5 Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
6. 6 Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

By Charlize Jamieson

Ingredients

• ✓ clam juice
• butter
• onion
• all-purpose flour
• clam
• potato
• half-and-half
• salt
• pepper
• dill weed

Instructions

1. 1 Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
2. 2 In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. 3 In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
4. 4 Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

By OMMIE3

Ingredients

• ✓ clam juice
• butter
• mushroom
• shrimp
• sea scallop
• all-purpose flour
• black pepper
• sour cream
• sherry
• parsley

Instructions

1. 1 Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
2. 2 Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
3. 3 In a medium bowl, mix together the flour, black pepper, and clam juice.
4. 4 Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

By VALARIE34

Ingredients

• ✓ clam juice
• chicken broth
• butter
• tomato paste
• rosemary
• garlic
• black pepper
• celery seed
• fennel seed
• white wine
• shrimp
• bread

Instructions

1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Ingredients

• ✓ clam juice
• tomato sauce
• seafood sauce
• water
• chicken broth
• garlic
• butter
• salt
• black pepper
• shrimp

Instructions

1. 1 Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.

By lisam12777

Ingredients

• ✓ clam juice
• vegetable oil
• onion
• celery
• carrot
• potato
• clam
• thyme
• black pepper
• bacon

Instructions

1. 1 In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

By O. Romaine