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add to shopping list Polenta: 4 1/2 8-ounce bottles clam juice 2 1/4 cups (or more) water 3/4 cup heavy whipping cream 1 1/2 cups polenta (coarse cornmeal) 3/4 teaspoon hot pepper sauce Coarse kosher salt Scampi: 2 tablespoons extra-virgin olive oil 12 uncooked ext [...]
Read the recipe at epicurious.com
