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Frim frams aka How to make bake stuffed clams
Ingredients
8-12 clams
2 tablespoons parsley
6-8 garlic diced
1/3 teaspoon pepper
1'3 stick melted butter
olive oil
3 moisten sliced bread or hot dog rolls (2 )
In oven 350 - 18-30 minutes
(red pepper ,onion , bacon is optional )
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2 WAYS TO COOK CLAMS: Steam Stuffed Clam & Loofah with Clams | Cooking Maid Hongkong
#steamstuffedclams #loofahwithclamsandvermicelli
2 WAYS TO COOK CLAMS
STEAM STUFFED CLAM WITH MINCED SQUID & CORN
INGREDIENTS:
Clam Shell
Corn
150g Minced Squid
2 Tbsp Light Soy Sauce
1 Tbsp Oil
1 Tbsp Sugar
Spring Onion
LOOFAH WITH CLAM MEAT AND VERMICELLI
INGREDIENTS:
Loofah
Vermicelli
1/2 Bowl Chicken Stock
3 Cloves Garlic
2 Slice of Ginger
1/2 Tsp Fish Sauce
1/4 Tsp Pepper
Oil
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Stuffed Baked Clams
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Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network
Geoffrey shares his ingenious trick for keeping this elegant clam appetizer warm while serving!
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Stuffed Clams Oreganata with Harissa
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 50 min
Active: 35 min
Yield: 6 to 8 servings
Ingredients
1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, finely sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons white wine, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving
Directions
Preheat the oven to 475 degrees F.
Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.
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Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network
Italian Stuffed Mushrooms - The One Holiday Appetizer With Zero Leftovers Every Single Year
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Today we're making Italian stuffed mushrooms! These are great for Thanksgiving or any holiday as an easy appetizer than can be made ahead of time. I hope you enjoy this stuffed mushroom recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN STUFFED MUSHROOMS PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
-24 ounces (680 grams) white or cremini mushrooms see notes below
-½ cup parsley minced
-6 cloves garlic minced
-1 cup (120 grams) plain breadcrumbs
-⅝ cup (60 grams) Parmigiano Reggiano divided. ½ cup for stuffing and 2 extra tablespoons for topping
-½ cup (120 grams) olive oil
-1 ½ (6 grams) teaspoons kosher salt
-¼ teaspoon crushed red pepper
-½ (120 grams) cup dry white wine
-2 cups (480 grams)low sodium chicken stock divided
-3 tablespoons fresh lemon juice
-1 large lemon cut into wedges
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