clam juice

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clam juice

Prawns on Couscous

In a large pot, heat 60ml olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simm

Bar Americain sweet potato chowder

1) To make the chowder base: Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onions and garlic and cook until soft. Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you ar

La Mariana surf and turf combo

Ginger sauce:1) In a saucepan, simmer the white wine and fresh ginger over medium heat until the reduction is almost dry. Add the clam juice, clam base and cream. Bring to a boil. 2) In a separate saucepan, make a roux by melting the butter, then slo

Rhode island style clam chowder

Heat the oil in a large soup pot over a medium-high heat. Add the back bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about six minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bri

Lemongrass-panko crusted sea bass

1) Preheat oven to 180C/Gas 4. 2) For the green curry sauce, combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste in a saucepan. Reduce by a third over mediu

Nor Cal cioppino

1) Heat the oil in a large stock pot over a medium heat and saute the onions, fennel, pepper and garlic until lightly browned. Add the tomato puree and continue to cook until it browns. 2) Add the wine, tomato sauce, clam and lemon juices, water, b

Crawfish etouffee

1) In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige colour and loses the floury taste; about 30 mins. When the roux is done, stir in vegetables, bacon and parsley. Add in beer,

Clam chowder

1) Melt 60g of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes. 2) Add the cla

Bubba's shrimp gumbo

1) In a large heavy saucepan, over low heat, melt 250g of the butter. Add the flour, and cook on low geat until the roux is dark brown; about 30 to 45 minutes, stirring constantly. Cook's Note: Brown does not mean burnt; if you burn the roux you hav

Seafood gratin

1) Preheat the oven to 190C/Gas mark 5. Place four individual gratin dishes on sheet pans. If recipe is doubled serve it in a 30cm by 20cm oval gratin dish. 2) For the sauce, combine the stock, cream, 125ml of the wine, the tomato puree, and saffron

Sailor's Clams

Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and enough water to cover the clams. Let stand for at least 30 minutes or up to two hours so that the clams rel

Oyster and Brie Champagne soup

1) Melt butter over low heat. Add shallots and dried red chilli flakes and saute until softened. Sprinkle in flour and cook until lightly coloured, roughly one minute. Gradually whisk in the stock and cream. Increase heat to medium-high and bring to

South-East Asian fish Soup

1) Bring the water and clam juice to a boil over high heat in a large saucepan with the spring onion whites, lemongrass, ginger, garlic, and chili paste. Cover, adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce. 2) Sl

Hake in a Green Sauce

Merzula en Salsa Verde Carefully clean, rinse and pat dry the hake. Season the fillets lightly with salt. Heat the oil over medium-high heat in a large, heavy frying-pan. Add the garlic and cook for about five minutes, until the garlic just be

Clams with Chorizo and Tequila

Heat a heavy, medium pot over medium heat. Add the chorizo, breaking up the large pieces with a wooden spoon. Saute until almost crisp, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain. Add the butter and onions

Spicy Cajun Seafood Stew

1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the C