The sauce: We create our simple but decadent sauce with just a few ingredients: butter ... Add garlic, parsley, and red ...

Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook ...

Step 3: Return skillet to medium heat and add 4 tablespoons butter. Once melted, add garlic ... Add clams with their juice. Bring to a boil, reduce heat to medium, and reduce sauce for two ...

When the oil is hot, add the garlic and both types of chillies. Stir fry for about 30 seconds, then add the clams. Add the fish sauce mixture, stir well and bring to the boil. Lower the heat ...

This amount of clams will serve two or three generously ... when it’s hot, add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Add the bird’s-eye chillies and ...

Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.

Add the butter, sweet chilli sauce, ginger, spring onions and coriander, and use a spoon to mix together quickly. Tip the steamed clams into the wok, and toss a couple of times, so that all the ...

For the sauce, heat the oil in ... Discard any clams with broken shells and any that refuse to close when tapped. Place the clams, garlic, chilli and wine in a large saucepan.

discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...