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Recipe: Poached Seafood with Artichokes and Spinach

Clams, calamari, and tilapia are simmered in a savory broth with tender aromatic vegetables, white wine, artichokes, and spinach. Serve this fragrant dish over steamed rice or with slices of French bread to soak up the juices.

Recipe: Steamed Clams with Smoked Ham and Swiss Chard

An easy and delicious main dish or appetizer, succulent clams are quickly steamed with shredded chard in a spicy, garllcky broth studded with smoked ham. Be sure to serve them with a hunk of crusty bread to soak up the juices!

Recipe: Stuffed Clams with Bacon and Peppers

Also known as Clams Casino, this tasty appetizer originated in Rhode Island and is now served in many variations all over the U.S., including in New Orleans, where oysters are substituted for the clams.
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Classic French Stocks and Sauces