10 shell clams spicy tomato Recipes

soft-shell clams , soaked in salted water for them to split out the sand and brushed to clean the dirt on the shells, tomato, diced, tomato sauce, chilli sauce (i use hommaid brand - nyonya crispy prawn ), minced garlic, cooking wine, egg, salt for tasting, oil for frying, corn flour with water (thickener)

prawns, shelled and deveined, lemon , juice of, butter (my guess it didn tsp state how much), olive oil (recipe says 1 cup!), green onions, finely chopped, garlic clove, minced, celery, finely chopped, fresh parsley, finely chopped, whole tomatoes, clam juice, tomato, peeled and cored, oregano, dry white wine, feta cheese, crumbled, salt and pepper, to taste

uncooked linguine, progresso traditional new england clam chowder, milk or 1 cup cream, parmesan cheese, shredded, garlic cloves, minced, olive oil, butter, shrimp, deveined, shelled, tails removed (i use the bagged shrimp from sams), mushrooms, sliced, onion, diced, crushed red pepper flakes, dried parsley, creole seasoning (or spicy seasoning of your choice), parmesan cheese (optional), tomato, diced (optional)

onion, chopped fine, ribs of celery, chopped fine, carrots, chopped fine, garlic clove, minced, olive oil, canned crushed tomatoes, bottled clam juice, water, dried hot red pepper flakes , or to taste, kielbasa (polish smoked sausage), cut diagonally into 1/4-inch-thick pieces, hard-shelled clams , such as littlenecks, cleaned (procedure follows), minced fresh parsley leaves

zucchini, tomatoes, onion, garlic cloves, olive oil, fideos (spanish dried coiled vermicelli noodles), or 6 oz thin spaghetti broken into 2-inch pieces, hot italian sausage links, water, dry white wine, hard-shelled clams such as littlenecks (less than 2 inches in diameter), chopped fresh parsley leaves

linguine, shrimp (about 24), shelled , leaving tails intact, and deveined if desired, olive oil, dried hot red pepper flakes , or to taste, dry white wine or vermouth, onion, chopped fine (about 3/4 cup), minced garlic , or to taste, tomato paste, chicken broth, fennel bulb (sometimes called anise, about 1 lb), trimmed and chopped coarse, yellow bell pepper , cut into thin strips, very hot water, crumbled saffron threads, a 14- to 16-oz c n whole tom toes, dr ined nd chopped, or 2 cups cherry tom toes, qu rtered, fish stock (available at many fish markets and specialty food shops) or bottled clam juice, fresh spinach , coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed), chopped fresh parsley leaves

olive oil, chicken legs with skin, salt, pepper, chopped onion, chopped green pepper, chopped red pepper, bay leaf, links spicy sausage, sliced, chopped canned tomatoes, paprika, rice, chicken stock, clams , scrubbed and soaked in cold water to remove sand, mussels , scrubbed, shrimp, shelled and deveined, frozen peas, thawed

olive oil, cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices, onion, chopped, dry white wine, garlic, 4 minced , 6 smashed, bottled clam juice, canned crushed tomatoes in thick puree (1 15-oz can), dried thyme, salt, baguette, mayonnaise, drained bottled roasted red peppers, cayenne, shrimp, shelled, sea scallops, cut in half if very large, fresh-ground black pepper