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By VickiC223

Rate this recipe 4.2/5 (21 Votes)
Clam and Shrimp Scampi 1 Picture
Details

  • 1 pound cooked thin spaghetti
  • 50 littleneck clams
  • 1 pound extra large shrimp
  • 2 small cans clams
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 stick butter
  • 3/4 cup white wine
  • 1/3 cup dried parsley
  • 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 12 fresh basil leaves, chopped
  • 1/2 cup grated cheese

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In the mood for some great seafood?! Give this Clam and Shrimp Scampi recipe a try

Top rated Clam recipes

By

Nothing is more soothing and satisfying than a delicious bowl of New England Clam Chowder on a cold wintery day

  • 3 pounds littleneck clams, about 30, scrubbed
  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons unsalted butter
  • 3 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 teaspoons fresh thyme, chopped
  • 1/3 cup all-purpose flour
  • 1 large russet potato, peeled and cut into 1/2-inch cubes
  • 2 cups half-and-half
  • Kosher salt and freshly ground pepper to taste
  • chopped fresh chives, for topping, optional, to taste
4.5/5 (39 Votes)

By

It's not uncommon in Galicia to have a meal that consists of lots of different shellfish, bread and nothing else

  • Pinch of saffron threads
  • 3/4 cup fish stock or bottled clam juice
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 small onion, finely diced
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup Albariño or other dry white wine
  • 3 dozen littleneck clams, scrubbed
  • Salt and freshly ground pepper
  • Crusty bread, for serving
4.7/5 (7 Votes)

By

About 10 minutes before serving, drain clams reserving liquid

  • 1 - 10 oz can chopped baby clams
  • 1/4 cup olive oil
  • 4 Tables. butter
  • 2 small garlic cloves, minced
  • 1/2 cup minced parsley
4.5/5 (17 Votes)

By

Clam Chowder from Rhode Island features a delicious clear broth

  • 24 quahog clams (about 8 pounds), scrubbed
  • 5 ounce slab bacon, cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 stalks celery, thinly sliced
  • 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon Worcestershire sauce
  • Freshly ground white pepper
  • Chopped fresh parsley, for topping (optional)
4.3/5 (8 Votes)

By

Fun to serve in a bread bowl

  • 4 slices bacon crisp, diced
  • 1 1/2 cups chopped onions
  • 1 1/2 cups water
  • 4 cups potatoes , peeled & cubed
  • 1 1/2 teaspoons salt
  • black pepper to taste
  • 3 cups half and half
  • 3 tablespoons butter
  • 2 10 ounce cans minced clams
4.5/5 (109 Votes)

By

Kevin's favorite - so fasr!

  • 4 slices bacon, diced
  • 1 1/2 cups chopped onion
  • 1 1/2 cups water
  • 4 cups peeled and cubed potatoes
  • 1 1/2 tsp salt
  • ground black pepper to taste
  • 3 cups half-and-half
  • 4 tbs butter
  • 2 10 oz cans minced clams
4.6/5 (39 Votes)

By

You'd never guess this thick and rich tasting chowder was low in fat, and the best part is, it's so delicious!

  • 4 cloves garlic, divided
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 3 Tbsp cornstarch
  • 1 cup water
  • 2 cans (5 oz each) baby clams, reserve juice
  • 1 lb baby potatoes, diced
  • 1 1/2 cups milk or milk alternative
  • 1/2 cup cauliflower purée, optional
  • 1/4 cup GF cooked bacon, chopped (about 4 slices)
  • 5 sprigs fresh thyme, divided
  • Salt and pepper to taste
  • Paprika, for garnish
5/5 (4 Votes)

By

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot

  • 12 tablespoons (1 1/2 sticks) unsalted butter, divided
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups medium-diced celery (4 stalks)
  • 2 cups medium-diced carrots (6 carrots)
  • 4 cups peeled medium-diced boiling potatoes (8 potatoes)
  • 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 quart (4 cups) clam juice
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
5/5 (3 Votes)

By

Prep Time: 25 minutes Total Time: 25 minutes

  • 1 pound dried linguine
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 3 beefsteak tomatoes, diced
  • 1 cup dry white wine
  • 1/4 teaspoon red pepper flakes
  • kosher salt
  • 20 clams (littleneck or Manila), rinsed
  • 1/4 cup fresh tarragon, chopped
  • crusty bread (optional)
5/5 (3 Votes)

By

DELICIOUS SPICY MANHATTAN CLAM CHOWDER WITH HAM

  • (12) 6.5 OUNCE CANS MINCED CLAMS
  • 4 CUP RED POTATOES 1/4 INCH CUBE
  • 4 CUP CELERY DICED
  • 4 CUP MED RED ONIONS DICED
  • 2 TO 3 TBSP BUTTER
  • 4 TO 5 TBSP MINCED GARLIC
  • 4 CUP CARROTS DICED
  • 4 TBSP BUTTER
  • 1/3 CUP PACKED BROWN SUGAR
  • PINCH OF SALT
  • PINCH OF BLACK PEPPER
  • 50 OUNCE CAN CREAM OF MUSHROOM SOUP
  • 4 CUP DICED HAM
  • 4 CUP LA VICTORIA MEDIUM THICK N CHUNKY SALSA
  • 1 TO 2 CUP WHITE WINE
5/5 (2 Votes)

By

DELICIOUS CLAM CHOWDER

  • 12 TBSP BUTTER
  • 2 CUPS CHOPPED YELLOW ONIONS
  • 2 CUPS MEDIUM DICED CELERY
  • 2 CUPS DICED CARROTS
  • 4 CUPS RED POTATOES 1/2 INCH CUBED
  • 1 1/2 TSP FRESH THYME
  • 1 TSP KOSHER SALT
  • 1/2 TSP BLACK PEPPER
  • 4 CUPS CLAM JUICE
  • 1/2 CUP ALL PURPOSE FLOUR
  • 2 CUPS MILK
  • 3 CUPS CHOPPED CLAMS
5/5 (2 Votes)

By

In a large stockpot bring 2 cups of water to a boil

  • 8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened clams discarded
  • 4 slices bacon, cut into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 2 cups finely chopped yellow onions
  • 1 cup finely chopped celery
  • 1 1/2 teaspoons minced garlic
  • 6 sprigs fresh thyme leaves
  • 2 bay leaves
  • 3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
  • 2 cups heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • Salt
  • 6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
  • 1/4 cup minced parsley leaves
  • 1/4 cup finely chopped chives or green onions
5/5 (2 Votes)

By

Food network

  • Ingredients
  • 3 large cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound refrigerated pizza dough
  • All-purpose flour, for kneading
  • Cornmeal, for dusting
  • Kosher salt
  • 1/2 cup thinly sliced mozzarella cheese (4 ounces)
  • 2 6.5-ounce cans chopped clams, juice drained and reserved
  • 1/4 teaspoon dried oregano
  • 2 tablespoons grated parmesan cheese
  • 2 cups baby arugula
  • Juice of 1 lemon
  • Red pepper flakes, for garnish (optional)
5/5 (2 Votes)

By

Directions Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots

  • 4 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots (optional)
  • chicken broth (optional)
  • 4 slices of bacon
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart half-and-half cream
  • 1 bottle clam juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
5/5 (2 Votes)

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