Recipes
Our Recipes

Anthony’s Restaurants Steamed Clams Bordelaise
Serves: 6
Prep Time: 15 Min
Cook time: 15 Min

Clams in Black Bean Sauce
Serves: 4
Prep Time: 10 Min
Cook Time: 30 Min

Steamed Clams and Mussels
Serves: 4
Prep Time: 15 Min
Cook time: 20 Min

Oyster Stew
Serves: 6
Prep Time: 15 Min
Cook time: 20 Min
Anthony’s Restaurants Steamed Clams Bordelaise
Serve 6 | 15 Min Prep Time | 15 Min Cook Time

Ingredients
-
4 pounds Live Manila Clams
-
2 ounce Olive Oil
-
1 tablespoon Granulated Garlic
-
2 tablespoons chopped fresh parsley
-
1 Lemon Wedge for garnish
-
2 ounce Melted Butter for dipping
Instructions
- Wash clams thoroughly.
- Place all ingredients except lemon wedge and butter in pot with a little water.
- Cover and steam over medium heat until the clams open.
- Pour clams with broth into serving bowl.
- Garnish with lemon wedge.
- Serve with melted butter for dipping.
Ingredients
-
4 pounds Live Manila Clams
-
2 ounce Olive Oil
-
1 tablespoon Granulated Garlic
-
2 tablespoons chopped fresh parsley
-
1 Lemon Wedge for garnish
-
2 ounce Melted Butter for dipping
Instructions
- Wash clams thoroughly.
- Place all ingredients except lemon wedge and butter in pot with a little water.
- Cover and steam over medium heat until the clams open.
- Pour clams with broth into serving bowl.
- Garnish with lemon wedge.
- Serve with melted butter for dipping.

Notes
By Anthony’s Restaurants
Recipe Credit: pcsga.org
Clams in Black Bean Sauce
Serves 4 | 10 Min Prep Time | 30 Min Cook Time

Ingredients
-
4-5 pounds live clams scrubbed
-
1/2 stick butter
-
1 medium onion sliced
-
1 tablespoon lemongrass minced
-
1 clove garlic minced
-
3 tablespoons cooking sherry
-
1/2 teaspoon salt
-
3/4 teaspoon pepper
-
2 tablespoons sesame seed oil
-
3 tablespoons black bean sauce do not drain
-
1 green onion chopped for garnish
Ingredients
-
4-5 pounds live clams scrubbed
-
1/2 stick butter
-
1 medium onion sliced
-
1 tablespoon lemongrass minced
-
1 clove garlic minced
-
3 tablespoons cooking sherry
-
1/2 teaspoon salt
-
3/4 teaspoon pepper
-
2 tablespoons sesame seed oil
-
3 tablespoons black bean sauce do not drain
-
1 green onion chopped for garnish

Instructions
Recipe Credit: pcsga.org
Steamed Clams and Mussels
Serves 4 | 15 Min Prep Time | 20 Min Cook Time

Ingredients
-
1 1/2 pounds small live hardshell clams such as Manila, scrubbed
-
1/4 cup butter
-
1/3 cup dry white wine
-
2 tablespoons fresh lemon juice
-
1/2 cup clam juice
-
2 tablespoons garlic minced or pressed
-
2 teaspoons chopped fresh basil or 1/2 tsp dry basil
-
2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed
-
1 tablespoon chopped fresh parsley
-
2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme
-
1 pound small live blue mussels scrubbed and debearded
-
1 small tomato diced
-
Lemon wedges
-
1 tablespoon finely chopped parsley or other fresh herbs
Ingredients
-
1 1/2 pounds small live hardshell clams such as Manila, scrubbed
-
1/4 cup butter
-
1/3 cup dry white wine
-
2 tablespoons fresh lemon juice
-
1/2 cup clam juice
-
2 tablespoons garlic minced or pressed
-
2 teaspoons chopped fresh basil or 1/2 tsp dry basil
-
2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed
-
1 tablespoon chopped fresh parsley
-
2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme
-
1 pound small live blue mussels scrubbed and debearded
-
1 small tomato diced
-
Lemon wedges
-
1 tablespoon finely chopped parsley or other fresh herbs

Instructions
- Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot. Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.
- Remove from the heat and toss in the diced tomato.
- Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.
Recipe Credit: pcsga.org
Oyster Stew
Serves 6 | 15 Min Prep Time | 15 Min Cook Time

Ingredients
-
2-1/2 tablespoon fresh bacon fat
-
1 pound onion chopped
-
2 pints fresh shucked oysters with liquid
-
3 cups milk heated
-
1 handfull parsley and onion tops chopped
Instructions
Put fat in a 3 quart saucepan and when hot, add chopped onions. Cook onions until clear but not brown, on slow flame. Add oysters, with liquid, and cook until oysters curl. In meantime, add a handful of chopped onion tops and parsley. Add hot milk. Serve immediately.
Ingredients
-
2-1/2 tablespoon fresh bacon fat
-
1 pound onion chopped
-
2 pints fresh shucked oysters with liquid
-
3 cups milk heated
-
1 handfull parsley and onion tops chopped
Instructions
Put fat in a 3 quart saucepan and when hot, add chopped onions. Cook onions until clear but not brown, on slow flame. Add oysters, with liquid, and cook until oysters curl. In meantime, add a handful of chopped onion tops and parsley. Add hot milk. Serve immediately.
