A recipe for White Bean and Clam Confetti Salad with Orange-Balsamic Dressing - | Seafood Salad Recipes , (16 oz size) Great Northern white beans (15 oz size) whole clams red onion plum tomatoes segments canned roasted red peppers* orange handful basil chives Balsamic vinegar garlic whole grain

A recipe for Black Bean Clams - | Clam Recipes | Asian Recipes, cornstarch chicken broth vegetable oil finely chopped garlic minced ginger root fermented black beans, rinsed briefly Thai chili peppers OR serrano chili pepper, seeded and cut into slivers, or to tas

Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking. Ragout: Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open.

Drain the canned beans and rinse well. Trim off any excess stalks from the rocket, wash and spin dry. Heat two tablespoons of olive oil with the white wine in a heavy frying pan with a lid, and bring to the boil. Add the drained clams and cover tightly. Leave over a high heat for two minutes, then

Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper. Parsley Sauce: Blanch parsley in boiling salted water. Shock parsley in ice water; drain.