RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



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



Yield: 4 servings


    • 2 dozen clams in the shell
    • 1 cup dry sherry
    • 1/2 cup chopped green onions
    • 2 teaspoons chopped garlic
    • 2 teaspoons fresh ginger


Wash clams thoroughly under cold running and set aside.

Place all ingredients except clam in a large sauce pan.

Simmer on medium heat for three minutes, add clams and cover.

Simmer until clams open; remove clams to a large bowl.

Simmer remaining liquid until it is reduced to 3/4 cup.

Pour liquid over clams and serve.

Nutritional Value Per Serving
Calories 170, Calories From Fat 40, Total Fat 4g, Saturated fat 0.5g, Cholesterol 30mg, Total Carbohydrate 27g, Protein 7g

Florida Department of Agriculture and Consumer Services

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 - 2015 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 Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions