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
Panamei whole cooked clams
Panamei Seafood ~ Seafood Cataplana
Take your taste buds on a journey full of flavor with this classic Seafood Cataplana from Portugal.
INGREDIENTS
1 lb Panamei Shrimp, uncooked, peeled
1/2 lb Panamei Mussel meat
1/2 lb Panamei Clams
1/2 lb Panamei Squid Rings
1/2 lb Panamei Cooked Squid Slices
2 Mild Italian Sausages, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 ripe tomatoes, chopped
2 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1 Tbsp azafrán
1/4 cup wine wine
1/4 cup clam juice
1 lime, cut into wedges
1/2 lime, juiced
2 bay leaves
Salt to taste
Fresh parsley leaves, chopped
Recipe:
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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!
Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth
Learn how to make a Drunken Mussels Recipe! - Visit for over 700 additional original video recipes! I hope you enjoy this Drunken Mussels Recipe!
How to Make Cajun Shrimp Corn Chowder Recipe
Cajun Shrimp Corn Chowder With 2 pounds of shrimp, there’s a shrimp in every bite. Cooked in a creamy corn chowder with potatoes, I’m telling you a bowl of this will warm you from the inside out. Seafood and spice are staples in Cajun cuisine and this recipe blends beautifully into a creamy chowder.
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Crab and Shrimp Chowder (Crab and Shrimp Bisque)
In continuation of our Autumn themed recipes, we now present our take on “Crab & Shrimp Chowder” (Bisque). This rich, creamy and flavorful chowder will go down in our family’s history as one of the Best soups ever created. If you don’t believe us, try for yourself and see. It is irresistibly decadent! You won’t want to stop eating it.
Perfect as a holiday meal or for a weekend get-together. This recipe is sure to wow your family and friends! For the full recipe watch the video until the end.
For the full recipe, scroll down to see the ingredients. Our video features a step-by-step tutorial from beginning to end. And if you like what you see, be sure to give it a try.
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CRAB AND SHRIMP CHOWDER
2 lbs Yellow Potatoes
2 lbs Medium Shrimp (peeled and deveined)
64 oz (8 cups) Chicken Broth
16 oz (2 cups) Heavy Cream
16 oz Lump Crab Meat
20 oz Thick Cut Bacon
30 oz canned Sweet Corn
1 Celery stalk
2-3 sprigs Thyme
6 Garlic cloves
2 sprigs Green Onions
1 medium Onion
2 tbsp Extra Virgin Olive Oil
4 tbsp All Purpose Flour
3 tbsp Cornstarch with 3 tbsp cold water (well mixed)
1 tbsp Salted Butter
1 tbsp Paprika
SHRIMP SEASONING
1 tbsp Paprika
1 ½ tsp Granulated Onion
1 tsp Ground Black Pepper