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Old 08-24-2004, 08:00 AM   #11
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Location: NC
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12 Cloves fresh garlic, minced
1 Bunch green onions, minced
1/2 c Butter
1/4 c Vegetable oil
1/2 c Chopped parsley
1 t Italian seasoning
1 c Dry white wine
1 c Clam juice
1 c Water
24 Cherrystone clams, cleaned

In large skillet, saute garlic and onion in butter and oil for 1 minute.
Add parsley and seasoning. Add wine, clam juice and water and cook 2
minutes. Now add clams and cook covered until clams open, about 10
to 12 minutes. Serve in bowls.

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Old 08-24-2004, 08:02 AM   #12
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Rhode Island Clam Cakes

4 cups Flour
8 teaspoons Baking Powder
3 teaspoons Salt
1 teaspoon Pepper
4 each Eggs
2 cups Milk
1 pint clams, canned with liquid
2 cups Lard, or more -- For deep frying

Mix all of above (except lard). Deep fry at 375 by dropping
from oiled spoon. Salt and pepper after cooking.

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Old 08-24-2004, 08:00 PM   #13
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Join Date: Aug 2004
Location: western New York
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Thanks for all the great recipes. Now I have some new ways to enjoy my favorite shellfish.

I like knives.
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