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magazine clam and calamari seafood stew with salsa verde
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You'll want crusty bread for sopping up this San Francisco fish stew.
4.0
(4.12)
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Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
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Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.
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Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.
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You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.
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How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
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Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
4.6
(4.63)
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This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.
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From the heart of Little Italy to the dock of the Bay, cioppino is a rich seafood stew with serious staying power. These restaurants serve the city's best bowls.
Becky Duffett
Lifestyle
And it's perfect on roasted salmon (or vegetables, or fried eggs, or garlicky yogurt...)
Emily Fiffer and Heather Sperling
Love mussels? Like soup? Hate burning food all the time? Then this is the recipe for you.
Jasmin Sun
Cooking
Food director Carla Lalli Music’s three favorite words are “bread for dipping,” and this dish delivers.
Carla Lalli Music
Cooking
Bridget's Recipe Review: Grill-Roasted Clam Linguine
Bridget Moloney
Videos
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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Wake up with our hearty steak and eggs with salsa verde recipe!
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Spice up your week with our Sheet Pan Beef Meatballs with Salsa Verde sauce recipe.
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Join Jessie YuChen from the Bon Appétit Test Kitchen as they demonstrate how to prepare drunken clams and noodles. The base of this insanely flavorful 15-minute soup is fried ginger, rice wine, and black sesame oil - ingredients that combine pleasantly for a comforting meal on a cold day.
See the full recipe here: https://weightloss-tricks.today/recipe/drunken-clams-and-noodles%3Cbr%3E%3Cbr%3EReady to try this recipe for yourself? Get started with these items:
Rice Wine: https://fave.co/3u6ZztE
Oyster Sauce: https://fave.co/3s08Y3e
Sun Noodles: https://sunnoodle.com/Shop-1
Rainbow Little Dipper Spoon: https://tidd.ly/3LB7PrM
(Similar) Stainless Steel strainer - https://amzn.to/3KSp8EH
(Similar) Black Sesame Oil - https://fave.co/3G77ucw
When you buy something through our retail links, we earn an affiliate commission.
See the full recipe here: https://weightloss-tricks.today/recipe/drunken-clams-and-noodles%3Cbr%3E%3Cbr%3EReady to try this recipe for yourself? Get started with these items:
Rice Wine: https://fave.co/3u6ZztE
Oyster Sauce: https://fave.co/3s08Y3e
Sun Noodles: https://sunnoodle.com/Shop-1
Rainbow Little Dipper Spoon: https://tidd.ly/3LB7PrM
(Similar) Stainless Steel strainer - https://amzn.to/3KSp8EH
(Similar) Black Sesame Oil - https://fave.co/3G77ucw
When you buy something through our retail links, we earn an affiliate commission.
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Join Melissa Miranda as she makes Adobong Pusit Pancit, a traditional Filipino noodle dish with adobo and squid. Don't be intimidated by cleaning the squid. It's well worth the effort and Melissa breaks down exactly how to do it.
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It's Alive with Brad Leone is back for episode 78 and this time Brad is making fermented salsa. Join Brad as chars up some chilis and lets 'em ferment to make a salsa so nice you just might dip twice.