Jacques Pépin Makes Clam Fritters | American Masters: At Home with Jacques Pépin | PBS
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Pépin's clam fritters bring back fond memories of going clamming in the sea. His recipe includes garlic, jalapeño, and clam juice. For a nice apéritif, clam fritters in my style.
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
Delicious Seafood Chowder in under 15 minutes
Bar Harbor Lobster Juice, Campbell's Chunky New England Clam Chowder, Shrimp, Crab, Potatoes, and Bacon make a hearty meal on a rainy day.
NEW ENGLAND CLAM CHOWDER
Lower fat content and high protein clams make this a wonderful compliment to any meal.
Download a printable version of this recipe at musclemealsonline.com
Scallops Grenobloise with Jacques Pepin
Jacques Pepin cooks Scallops Grenobloise at his home in Madison, CT.
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Quiche Lorraine
Thank you so much for stopping by and learning a new recipe! Leave your thoughts about this recipe and ideas for other recipes for me to try down in the comments below.
Recipe:
Ingredients-
-1 9inch unbaked pie crust
-1C. shredded swiss cheese or enough to cover the bottom of the crust
-4-6 slices of bacon, cooked and crumbled
-2 green onions, sliced and chopped
-1/2 red bell pepper, chopped
-3 eggs, slighly beaten
-1C. light cream
-1/2tsp grated lemon peel (or more if desired)
-1/2tsp salt
Directions-
-Bake unpricked pie crust for 5 minutes at 425 degrees F. Remove from oven and arrange cheese, bacon in bottom of crust. Sprinkle with green onion and red pepper.
- In medium bowl combine eggs, cream, lemon pee,, and salt. Pour evenly on top of pie crust. Bake at 325 degrees F for 50 minutes.
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Amazing Champagne Butter Clams Recipe
These DELICIOUS Champagne-Butter Clams with Herby Sourdough Toasts from my new book are so easy to make and full of my favorite flavors. Perfectly cooked clams in a light champagne butter sause FULL of fresh herbs all served with dreamy sourdough toast baked with a compound butter. Thanks SO much to everyone who's already preordered a copy, and if you haven't pre-ordered one yet you can use the links below!
ORDER MY BOOK!
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