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magazine fasteasyfresh grilled clams with lemon ginger butter and grilled baguette
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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
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(3.9)
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Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.
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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
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(3.9)
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It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?
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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
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(4)
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If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.
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We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.
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Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.
4.0
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The butter is optional. The beer is not.
Carey Polis
Culture
Butter, lemon juice, clams, grill. Done.
Julia Bainbridge
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
Cooking
Everyone's favorite summer condiment can be so, so much more
Bon Appétit
Culture
Kimchi slaw! Ribs! Cobbler! WaJu!
Alex Beggs
Cooking
Chris's Recipe Review: Grill-Roasted Clam Linguine
Chris Hall
Videos
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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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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Recipe: http://weightloss-tricks.today/recipe/clams-in-white-bean-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Molly Baz, Chris Morocco, Amiel Stanek and Priya Krishna for another episode of Test Kitchen Talks. In this episode, they make their favorite cocktails.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Morocco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, our beloved pro chefs make their favorite sandwiches.
Read more: Our Best Sandwich Recipes
Read more: Our Best Sandwich Recipes