Food recipes
Garlicy Clams
Garlicy Clams
Ingredients:
2 Tablespoon Olive oil
2 Dozen Little Neck Clams; cleaned and scrubbed
1/2 Cup Finely chopped onions
2 Tablespoon Chopped garlic
1/4 Cup Dry white wine
1 Pound Linguine; cooked until tender
2 Tablespoon Finely chopped fresh parsley leaves
Directions:
In a large saute pan, with a lid, add the oil. Heat the oil over medium
heat. When the oil is hot, add the clams. Season with salt and pepper. Cover
and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to
saute for 2 minutes or until the shells completely open, discard any shells
that do not open. Add the pasta. Season with salt and pepper. Continue to
saute for 2 minutes. Add the parsley and mix well. Serve on a large platter.
Drizzle with olive oil and serve.
Yield: 4 to 6 servings
Garlicy Clams 305
Giant Straw Potato Galette
6 Medium Potatoes; preferably "baking", peeled,
And soaking in water
6 Tablespoon Clarified butter; or more
Salt; to taste
Freshly−ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates
Using a mandoline, cut the potatoes into matchstick−sized pieces. Dry the
potatoes with a cloth towel. As soon as the potatoes are cut and dry, film
the frying pan with a 1/16−inch layer of clarified butter, and heat to very
hot but not browning. Turn in the potatoes, making a layer about 3/8−inch
thick. Sprinkle with salt and pepper, add 2 or 3 spoonfuls more butter, then
press them down firmly all over with the spatula so they will flatten as
they cook. Frequently press them down while they slowly brown on the bottom,
and shake pan gently by its handle to be sure potatoes are not sticking to
the pan. When browned, in 2 to 3 minutes, cover the pan and lower heat to
moderate. Cook for 6 to 8 minutes, or until the potatoes are tender on top,
but watch they do not burn on the bottom. Press them down again, and the
galette is ready to brown on its other side. To turn it: either slide it out
onto an oiled baking sheet, turn the frying pan upside down over it, and
reverse the two so the galette drops into the pan, browned side up; or flip
the galette in its pan, which, of course, is much more fun and faster. This
recipe yields 6 servings.
Giant Straw Potato Galette 306
Ginger Soy Butter Sauce
Ingredients:
2 Tablespoon Olive oil
2 Dozen Little Neck Clams; cleaned and scrubbed
1/2 Cup Finely chopped onions
2 Tablespoon Chopped garlic
1/4 Cup Dry white wine
1 Pound Linguine; cooked until tender
2 Tablespoon Finely chopped fresh parsley leaves
Directions:
In a large saute pan, with a lid, add the oil. Heat the oil over medium
heat. When the oil is hot, add the clams. Season with salt and pepper. Cover
and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to
saute for 2 minutes or until the shells completely open, discard any shells
that do not open. Add the pasta. Season with salt and pepper. Continue to
saute for 2 minutes. Add the parsley and mix well. Serve on a large platter.
Drizzle with olive oil and serve.
Yield: 4 to 6 servings
Garlicy Clams 305
Giant Straw Potato Galette
6 Medium Potatoes; preferably "baking", peeled,
And soaking in water
6 Tablespoon Clarified butter; or more
Salt; to taste
Freshly−ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates
Using a mandoline, cut the potatoes into matchstick−sized pieces. Dry the
potatoes with a cloth towel. As soon as the potatoes are cut and dry, film
the frying pan with a 1/16−inch layer of clarified butter, and heat to very
hot but not browning. Turn in the potatoes, making a layer about 3/8−inch
thick. Sprinkle with salt and pepper, add 2 or 3 spoonfuls more butter, then
press them down firmly all over with the spatula so they will flatten as
they cook. Frequently press them down while they slowly brown on the bottom,
and shake pan gently by its handle to be sure potatoes are not sticking to
the pan. When browned, in 2 to 3 minutes, cover the pan and lower heat to
moderate. Cook for 6 to 8 minutes, or until the potatoes are tender on top,
but watch they do not burn on the bottom. Press them down again, and the
galette is ready to brown on its other side. To turn it: either slide it out
onto an oiled baking sheet, turn the frying pan upside down over it, and
reverse the two so the galette drops into the pan, browned side up; or flip
the galette in its pan, which, of course, is much more fun and faster. This
recipe yields 6 servings.
Giant Straw Potato Galette 306
Ginger Soy Butter Sauce
Printed from https://recipe.bluelayer.org/recipe/66555/garlicy-clams