Clams recipes
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Clams recipes - 3 recipes

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Mini Zebra Muffins

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  • Eggs
  • Sugar
  • Olive Oil
  • Milk
  • Flour
  • Baking Powder

METHOD

  1. Separate egg whites from yolk
  2. Whisk egg whites then add sugar, then set aside
  3. Put egg yolks in another bowl and whisk with sugar
  4. Mix  in olive oil and milk
  5. Add whipped egg whites and fold into mixture with a spatula
  6. Divide into two new bowls
  7. Pour cocoa powder into one bowl and vanilla extra into the other
  8. Put vanilla mixture into each well of muffin tin
  9. Add a smaller layer of the cocoa mixture.
  10. Keep layering then top with the smallest layer of vanilla
  11. Put in oven and bake for 25 minutes at 350 degrees
  12. Serve!

Top rated Clams recipes

By

Preheat oven to 350.Melt butter in saucepan

  • Can chopped clams
  • 1 cup seasoned breadcrumbs
  • One stick butter, unsealed
  • 2 tsp lemon juice
  • Parmesan cheese
4.6/5 (11 Votes)

By

Adapted from my mothers simple clam chowder recipe

  • 3 dozen well scrubbed cherrystone clams
  • 4 cups water
  • 6 rashers fine chopped bacon
  • 1 medium fine chopped red onion
  • 1 medium fine chopped white onion
  • 1 fine chopped carrot
  • 2 stalks fine chopped celery with stringy ribs removed
  • 2 teaspoons chopped thyme or 1/2 teaspoon dried
  • 1 tablespoon chopped flat leaf parsley
  • 2 pounds peeled Yukon gold potatoes cut in 1" cubes
  • 1 cup grated Monterey jack cheese
  • 2 cups heavy cream
  • 1/2 teaspoon Tabasco or other hot sauce
  • Coarse sea salt and fresh ground black pepper to taste
  • Garnish with coarse chopped flat leaf parsley and pats of butter
4.3/5 (34 Votes)

By

You need these delicious stuffed mushrooms in your life! Wonderfully simple recipe with white wine and crab

  • 23 pints mushrooms
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 can crabmeat (can use minced clams also)
  • 1 cup parmesan cheese
  • 3/4 stick butter
  • 1/2 cup white wine
  • 1 cup shredded mozzarella
  • 3/4 cup breadcrumbs
  • salt & pepper
3/5 (132 Votes)

Any burning questions? Our chefs answer!

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