How To make Clams Sailor Style
20 md Clams
8 Cloves fresh garlic, minced
6 T Olive oil
3 T Chopped parsley
2 T Fine dry bread crumbs
Salt to taste 1 c White wine or sherry
1 Chile, chopped
Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, saute garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chile. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.
How To make Clams Sailor Style's Videos
How to Make SPAGHETTI ALLE VONGOLE like in Italy
SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.
#spaghettivongole #spaghettiallevongole #vongole
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Panamei Seafood ~ Sailor Clams
Looking for a meal packed with flavor? Look no more! Experience a taste of Spanish cuisine by preparing wonderful Sailor Clams recipe with our very own Panamei Cooked Clams. Olé!
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Panamei Seafood ~ Spicy Mussels with Chorizo and Wine
There are many ways to cook mussels, and if you like spicy foods, this recipe is for you!
Ingredients:
- Panamei Mussels
- medium onion
- garlic
- fresh chorizo
- butter
- olive oil
- cayenne pepper
- red pepper flakes
- crushed tomatoes
- white wine
- parsley
- salt
Follow the instructions in the video!
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Easy New England Clam Chowder Recipe | The Frugal Chef
This New England clam chowder recipe is wicked easy to make. It is not health food but it is nice for once in a while. Creamy and loaded in flavor. Great for cold winter nights or as a starter for celebrations.
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Serves four
6 slices bacon -- cut into pieces
2 – 10 oz. (283 grams) cans of clams (baby or chopped)
1 – 8 oz. (236 ml) bottle of clam juice or 1 cup chicken stock
1 small onion – finely chopped
2 small celery stalks – finely chopped
About 1 tsp. of fresh thyme leaves
1/3rd cup (43 grams) all-purpose flour
10 baby potatoes – scrubbed and quartered or 1 large russet potato (peel and chop)
1 ½ cups cream
Salt & Pepper
Drain the clams and reserve the liquid. Mix the liquid from the can with the clam juice or chicken stock. You will have about 2 ½ cups of liquid.
Cook the bacon in a pot until crisp. Remove the bacon but leave the fat. Add the onions and celery to the pot and cook for 5 to 6 minutes until the onions are softened and translucent. Add the thyme and mix.
Add the flour and mix well. Cook, stirring constantly, for about 2 minutes. Whisk in the mixed liquids and whisk thoroughly until you have no flour lumps. Add the potatoes and most of the bacon. Leave some for garnish. Simmer the broth for 15 to 20 minutes until the potatoes are tender. Stir occasionally.
Add the cream and the clams. Mix well and heat through. Do not let it boil. Taste for salt and adjust if necessary. Add pepper.
Serve with some crisp bacon on top and a nice piece of bread. Enjoy!
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The Best Way to Steam Mussels
Learn how to make steamed mussels the French way. The best moules marinières or 'sailor-style mussels' ever. The mussels are simply steamed in white wine and herbs. From start to finish, moules marinières will take no longer than 10 to 15 minutes to prepare. Once you master the basic preparation, you can easily add a few different ingredients to create your own new variation. Be sure to serve with plenty of toasted baguettes for dipping into the flavor-packed broth. Or even try serving with French Fries (pommes frites) video recipe here:
???????????????????? ???????? ???????????????? ???????????????????????? ???????????????????????? ???????????????? ???????????????? ???????????????? ???????????????? ???????? ???????????????? ???????????????????????????? ???????? ???????????????????? ???? ???????????????????? ???????? ???????????????????????? ???????????????? ???????????????? ????????????????????????????. ???????? ???????????????? ???????? ????????????????????????????????, ???????????????? ???????? ???????????????????? ???????????????????????????????????? ???????????? ???? ???????????????????? ???????????? ???????????????????????? ???????????? ???? ???????????????????? ???????????? ???????????????????? ????????????????????????.
Chapters
00:00
00:50 Merci Karine Carde
01:50 Steamed Mussels: French Fast Food
02:06 Cleaning Your Mussels
03:14 Start Your Prep (Mise en Place)
04:02 Start Your Steaming
05:28 Free Bonus Recipe: Mussels with Chorizo and Pastis
To Get the Whole Recipe please visit
MUSSELS WITH PROSCIUTTO (MOULES AU PROSCIUTTO):
Add 1 sliced and caramelized onion, 2 ounces of diced prosciutto,
and 2 tablespoons of sliced fresh basil along with the wine.
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