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 in all 50 States, Online and Worldwide



4 servings


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


Wash clams thoroughly under cold running water and set aside.
Place all ingredients except clams 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 ¾ cup.
Pour liquid over clams and serve.

Nutritional Information:
Calories 60, Calories from fat 0g, Total Fat 0g, Saturated Fat 0g, Cholesterol 5mg, Sodium 35mg, Carbohydrate 3g, Protein 2g, Vitamin A 0% DV*, Vitamin C 2% DV*, Calcium 4% DV *, Iron 6% DV*. 

Florida Dept of Agriculture & 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 - 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 Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions