White Wine Steamed Clams, I mean doesn’t that sound heavenly ... Prepare up in a bowl your chopped green onions, minced ...

Wash the clams in several changes of ... olive oil in a wide sauté pan, add the garlic and cook for 4-5 minutes on a medium heat. Add the white wine and a generous squeeze of lemon juice, bring ...

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 ...

This pasta dish is particularly delicious with a transparent sauce of clam juices, white wine, garlic, red chile, and lemon.

Rinse the clams under cool running water, then drain in a colander. Thinly slice the garlic. Cut the bird ... then serve immediately with steamed rice.

It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic from ... Serve immediately with steamed rice and stir-fried ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

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If too thick, add more clam juice. Add bay leaf, thyme, potatoes and green garlic. Simmer until potatoes are tender, about 15 minutes. Meanwhile, in a separate saucepan over medium heat ...

In the cup’s cone, a broth of vermouth with ample garlic, slivers of celery and ... A mountain of vermouth-drenched and steamed clams served in a giant martini glass is the signature dish ...

In the cup’s cone, a broth of vermouth with ample garlic ... those clams. Eventually, they swapped the cafe moniker for “Italian Grill.” The wine list continues to offer more than 100 ...