Spicy Garlicky Clams
Clams make the perfect weeknight meal and you can have dinner on the table in 15-20 min. In this version, garlic is the true star and brings the whole dish together. It’s spicy, savory, garlicky, herby with tons of tasty broth to enjoy with crusty garlic toast. In partnership with CA GROWN who support California farms, produce and farmworkers
Get the printable recipe here
#SpencerCooks #Garlic #Clams
Ingredients
1.5 lbs Manila clams
2-3 tablespoons olive oil
1 yellow onion
1 bulb of fennel
2 heads of garlic
Heavy pinch chili flakes
3/4 cup white wine
1 bunch parsley
1 lemon
1 baguette
Salt
Variations:
Feel free to add some canned tomatoes with the onion and fennel to make a red sauce version. You can easily turn this into a pasta by taking the open clams out, throwing in al dente cooked pasta and tossing it around and finally adding the clams back in.
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Baguette from Acme Bread, Berkeley
Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
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!
Ree Drummond's White Clam Pizza | The Pioneer Woman | Food Network
Ree and her mom team up to make a crispy, golden White Clam Pizza!
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White Clam Pizza
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
One 6.5-ounce can clams, drained with 3 tablespoons juice reserved
2 tablespoons olive oil, plus more for brushing
1 teaspoon chopped fresh oregano, plus more for garnish
1 teaspoon crushed red pepper flakes, plus more for garnish
3 cloves garlic, pressed
Kosher salt and freshly ground black pepper
1 pound pizza dough
1/2 cup grated low-moisture mozzarella
1/2 cup grated Pecorino Romano
Directions
Preheat the oven to 425 degrees F.
In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
Bake until the crust is golden and crisp, about 15 minutes.
Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.
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Ree Drummond's White Clam Pizza | The Pioneer Woman | Food Network
Linguine with Clams | Delish
Get ready to feel like you're out to eat somewhere super fancy.
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.
3. Add clams and pour over wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
4. Add lemon juice and cooked linguine and toss until combined.
5. Serve with lemon wedges.
INGREDIENTS
12 oz. linguine
3 tbsp. butter
4 cloves garlic, minced
pinch of crushed red pepper flakes
2 tbsp. Freshly Chopped Parsley
1 lb. fresh littleneck clams
1/2 c. dry white wine
Juice of 1 lemon, plus more wedges for serving
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