Preheat oven to 350°F. Melt butter in a large skillet over medium. Add onion, celery, and jalapeño; cook, stirring occasionally, until vegetables are just softened, about 5 minutes. Add chopped ...

Top the shells with the remaining 1 cup of mozzarella cheese (I like to place the remaining mozzarella cheese just over the shells, not the entire pan, that way you can still see the shells).

Summer seafood comes in many delightful forms, from lobster rolls to fresh oysters and fried fish. If clams are your favorite, this episode of Mad Genius is for you. Our Culinary Director-at-Large ...

Do not pack down — texture should be loose. Place shells on baking sheet and bake for 12-14 minutes, or until a golden brown crust forms and stuffing is hot throughout. Makes 10 stuffed quahogs.

Add clams (discard any that have already opened), cover and cook until clams are open, about 3-4 minutes. You can either remove the meat from the shells or keep the clams with their shells ...

Reserve. Twist apart the clam shells and lay all eight halves on a baking sheet for stuffing. Preheat an oven to 375 degrees f. In a saute pan over medium heat, add the butter and onions.

By JUILIAN BRUNT Special to the Sun Herald July 28, 2016 6:00 AM ...

Secondly, those beautiful shells are big, you can’t eat them, and they take up space. With canned clams you can add 20, 30 clams. You can’t add that many in shells.

Ingredients 2 tablespoons extra virgin olive oil, plus more as needed 5 fat garlic cloves, smashed and divided 2 to 3 slices bread, pulsed for 45 seconds in the food processor Pinch salt, plus ...