Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes.

This classic white clam dip, filled with cream cheese; crème fraîche; and, of course, canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add ...

Like most simple pastas, linguine with clams is a no-brainer for a 5:30 Challenge recipe. The sauce comes together easily in less than 30 minutes while you boil water and cook pasta.

Cook until the sauce is reduced and less watery, 2 to 3 minutes. Add 1/2 cup of the reserved clam juice and the remaining 1 tablespoon butter to the skillet and stir to melt. Reduce the heat to ...

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

Add the coconut milk, 35 per cent cream, and lime zest to the pan bring to a boil. Reduce the heat and simmer for 5 minutes or until sauce slightly thickens. 5. Finally, place the shrimp back in to ...

For the pasta: Bring 5-6 qt. of water to a boil in a large kettle. Add 1 tsp. salt to boiling water in kettle. Add pasta and cook until done. Scoop out 6 oz. of pasta liquid and add to clams.

canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip. Betsy Andrews is an award ...