- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Soups & StewsSeafood Soups: A - Clams >  Clams in Vegetable Broth



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



24 littleneck clams
One pint vegetable stock
One batch of scallions, chopped
Chopped parsley
Salt and pepper to taste

Place the clams, stock, scallions, salt and pepper in a stockpot. 

Cover and cook on medium heat until the clams open. 

Sprinkle with the chopped parsley and serve.

A variation of this recipe is sautéing the scallions with some garlic in olive oil first, and then adding the stock and clams.

You can also add hot pepper if you like.

You will be left with an ample amount of juice so make sure you have some bread for dipping.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
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.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages