Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - 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


                    RELATED RECIPES

   CLAM APPETIZERS >>>       Maria's Baked Clams       Baked Clams Casino       Baked Stuffed Clams       Clams Casino       Clam Fritters       Clams with Lime Butter       Clams with Mango Salsa       Clam Stuffed Mushrooms       Clam Spread       Florida Steamed Clams       Fried Chesapeake Clams       Roasted Clams w/Vinegar Sauce       Scalloped Clams       Steamed Clams       Steamed Clams with Chiles       Stuffed Clams       Wine Steamed Clams  
Home       About & Contact Info       Recipes Index       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:

All contents are copyright © 1990 - 2014 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.