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lemon wedges for serving Method: 1. Combine wine, water, shallots, garlic, garlic, parsley springs and pepper in a large non-reactive saucepan. Bring to boil over medium-high heat. Add clams, cover and reduce heat to medium. Cook over medium for approximately 8 to 15 minutes stirring once or twice
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How can you have a Dinner in New England without clams in some form or another? I wouldn't dream of it. Steamed Clams 8 dozen steamers or small clams 4 Tbs (60 ml) butter 1 medium onion, finely chopped 4 Tbs (60 ml) finely chopped fresh parsley 3 cups (750 ml) water Melted butter for dipping
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To be honest, shellfish intimidate me. Perhaps its that part of me from the Back Hills of Western Pennsylvania that still sort of cringes at the thought of eating oysters, or perhaps its the fact that I've heard so many stories from/about people who've become ill from eating that one bad
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2. Knife the chicken meat into mousse, mix it with salt, gourmet powder, rice wine, and water chestnut powder. Then put the mixture together with the clam meat in the clam shells.
www.netcooks.com

Steamed Clams 6 dozen clams (if open, tap on shell. if it does not close, toss it) 1 cup water 1 cup melted butter chopped parsley With metal brush, under running cold water, scrubs clams free of sand. In steamer over high heat, heat enough water to cover bottom to boiling. On rack in steamer, place
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Steamed Clams Recipe