Type what you have

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

Ingredients

• ✓ clam juice
• bacon
• celery
• onion
• flour
• potato
• milk
• clam
• salt
• white pepper
• oyster cracker

Instructions

1. 1 Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.
2. 2 Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.
3. 3 Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.
4. 4 Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.

By Cans Get You Cooking

Ingredients

• ✓ clam juice
• bacon
• onion
• potato
• flour
• half and half
• clam
• salt
• pepper
• heavy cream
• parsley

Instructions

1. 1 In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. 2 In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3. 3 Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. 4 Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

By chief2

Ingredients

• ✓ clam juice
• oregano
• shrimp
• tomato
• cucumber
• celery
• red onion
• jalapeno pepper
• ketchup
• lime
• cilantro
• hot sauce
• avocado

Instructions

1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

By John Mitzewich

Ingredients

• ✓ clam juice
• vegetable oil
• onion
• celery
• bacon
• russet potato
• clam
• all-purpose flour
• almond milk
• salt
• black pepper

Instructions

1. 1 Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
2. 2 Meanwhile, combine remaining 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
3. 3 Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.

By Kr Pr

Ingredients

• ✓ clam juice
• shrimp
• red onion
• cilantro
• garlic
• tomato juice
• ketchup
• lime juice
• horseradish
• hot pepper sauce
• salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
3. 3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
4. 4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

By Sarah Z

Ingredients

• ✓ clam juice
• butter
• yellow onion
• celery
• thyme
• salt
• black pepper
• potato
• milk
• fish broth
• heavy cream
• dungeness crab meat

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
2. 2 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

By STUCK601