ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: How many cans of minced clams = 30 cherrystone clams

Misc.
How many small cans of minced clams to use for 30 cherrystone clams or 30 littleneck clams???
Thank you
MsgID: 0087499
Shared by: Mary /florida
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turkey Wings Fricassee (1958)
  • TURKEY WINGS FRICASSEE 4 turkey wings 3 tablespoons cooking fat or oil 2 1/2 cups water 3/4 teaspoon salt ground black pepper 2 tablespoons flour Brown the wings in the fat or oil. Add water, salt, and pepper. Cover...
  • Warm Rice Breakfast
  • When I was a small child growing up in Ark., we were served boiled rice, with sugar, (brown or white what ever we had on hand,) with butter and evaporated milk. It was a real treat if we had a little bit of vanilla flavo...
  • Peppercorn Beef Kabobs
  • PEPPERCORN BEEF KABOBS 1 lb boneless beef sirloin steak, cut 1 inch thick* 1 1/2 tsp black peppercorns, crushed 1/2 tsp salt 1/2 tsp paprika 1 clove garlic, crushed 1 medium onion, cut into 12 wedges cherry tomato hal...
  • Betty Crocker's Lasagna (1971)
  • Thank you so much for posting this recipe. I have my mothers card library and have been making this lasagna for years. I have tried many others and there is none that is as good. About a year ago, I lost my card and have...
ADVERTISEMENT
  • German Volksfest Chicken - 8
  • I think you’re looking for Wiesnhendl or Brathendl, commonly found at Oktoberfest and other volksfest (also might be called Brat-hendl, Brathähnchen, Grillhähnchen), which is just rotisserie chicken. Part of the magic is...
  • Frozen Lemon Custard
  • This recipe is from an old Pet Milk pamphlet. FROZEN LEMON CUSTARD 1. Chill in ice tray* until almost frozen at edges. 1/2 cup Pet Evaporated Milk 2. Mix in a 1-quart bowl: 1 egg yolk (pasteurized) 1/3 cup sugar 1...
  • Baby Carrots and Onions in Cream
  • BABY CARROTS AND ONIONS IN CREAM Traditional Irish side dish 1 pound baby carrots 1 pound small white onions 1/2 cup heavy cream 1/2 teaspoon sugar salt and pepper pinch of nutmeg Wash and trim carrots. Peel onions....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: How many cans of minced clams = 30 cherrystone clams
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!