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Clams are great in chowders and pasta sauces. The key to plump and tender clams is to add them at the end of the cooking and heat for just a few minutes.
“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,”…
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Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp…
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