Search Results (266 found)
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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Get Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils Recipe from Food Network
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Cioppino is San Francisco's real treat: a gorgeously garlicky tomato-based seafood stew that's adaptable to whatever fish and shellfish you like and find freshest...
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Get Clams Valentino Recipe from Food Network
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What makes this clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. The delicious sauce is finished with herbs and butter.
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This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish.
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Get Beer-Based Bloody Marys Recipe from Food Network
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Get Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce Recipe from Food Network
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Get Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes Recipe from Food Network
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Get Black Bean Clams "Casino" Recipe from Food Network