Allow your clams to spit so as to remove the sand out of them. Prepare up in a bowl your chopped green onions, minced garlic, and Old Bay Seasoning to be ready to put in the pot. In a large stockpot ...

The best wine to use: We suggest using a dry white wine ... melt butter. Add garlic, parsley, and red pepper and cook, ...

Add the white wine and the clams ... Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with ...

Very gently fry the garlic, shallot and chilli for ... stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute.

Add the garlic and bay leaf and gently sweat ... Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid ...

Lug a bunch of white wine, olive oil, and canned clams 3 miles into the wilderness ... knelt and roughly chopped some garlic and onion. Next, I made the sauce: A heavy dose of extra-virgin ...

Once melted, add garlic, black pepper ... Tips to keep in mind: Bottled all-natural clam juice can be substituted for the white wine if preferred. For an extra kick of heat, add additional ...

Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside. Add 1 ...

It’s hard to make a clam taste bad. The bivalves, which come in many varieties, have so much inherent flavour that all the cook has to do is enhance it – and not overcook the meat, which makes ...

until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.