(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes in all 50 States, Online and Worldwide





    • 12 cherrystone clams
    • ½ cup olive oil
    • 2 tablespoons onion, minced
    • 2 tablespoons red pepper, minced
    • 2 garlic cloves, minced
    • ½ cup breadcrumbs
    • 2 tablespoons parsley, chopped
    • 1 tablespoon grated Parmesan cheese


Cook the clams in a covered skillet over medium heat until they open. 

Remove them from the shells and then strain and reserve the juice.

Discard half the shells.

Chop the clams by hand or better yet, in a food processor.

Sauté the onion and pepper in the olive oil until soft.
Add garlic and sauté one minute more. 

Combine the onions, peppers, and garlic with the bread crumbs, cheese, parsley, chopped clams and reserved clam juice.

Fill the shells and bake at 375 until just browned. 


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals