CLAM BAKE CHOWDER
Clam Bake Chowder
Provided by The Rachael Ray Staff
Number Of Ingredients 31
Steps:
- Heat a grill pan or outdoor grill to medium high
- Spread the corn with a thin layer of softened butter and place on grill, grill 15 minutes or until golden brown to edges of kernels
- Cool to handle
- Place a small bowl inverted in a large mixing bowl
- Steady the cobs on the smaller bowl bottom and scrape the charred kernels into the larger bowl using a sharp knife
- Puree half the corn in food processor with 1/2 cup stock
- Heat a soup pot or heavy-bottomed skillet over medium to medium-high heat
- Add EVOO, a turn of the pan
- When oil is hot, add bacon and crisp 2-3 minutes
- Add onion, potatoes, garlic, bay leaf, bell pepper and thyme
- Cook to just soften potatoes, about 5 minutes, stirring frequently
- Add remaining chicken stock and scrape up any pan drippings
- Add corn puree and kernels, season with salt and pepper and stir
- Add milk, bring to a bubble then reduce heat to simmer for 10 minutes
- Turn off heat and stir in chives and parsley
- While chowder simmers, in a deep skillet with lid, bring beer to a boil with the lemon slices
- Add clams and cover the pot
- Steam 4-5 minutes, to open shells
- Discard any unopened shells
- To serve, scoop some clams into shallow bowls
- Ladle the chowder over the top of clams
- Pass hot sauce, crusty baguette and butter at the table
VICKY'S CLAMS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat a big pot with tight fitting lid over medium high heat. Add oil, garlic and pancetta and brown pancetta for 3 minutes. Add clams to the pot and 1 cup of wine. Cover and let the clams steam until they open, 5 to 10 minutes. Discard any unopened shells. Transfer clams in juices and wine to a serving platter and top liberally with parsley, serve.
CLAM BAKE STEW - RACHAEL RAY
Make and share this Clam Bake Stew - Rachael Ray recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
- Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
- Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
- While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
- Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.
Nutrition Facts : Calories 755.5, Fat 29.8, SaturatedFat 8.3, Cholesterol 213.8, Sodium 2271.6, Carbohydrate 78.8, Fiber 7.2, Sugar 5.4, Protein 45.9
CLAMS CASINO ROYAL
Provided by Rachael Ray : Food Network
Categories appetizer
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F.
- Set clams upright into salt. The salt will steady them. Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO!
CLAM BAKE STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally.
- Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley.
- While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice.
- Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.
CLAM BAKE
So EASY! Living here on Long Island this is a MUST recipe every summer for us with all the fresh seafood me have here. Have been "tweeking" this for years and this is now what I make everytime! Enjoy!
Provided by dragonpawz
Categories Lobster
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- Place onions,garlic,red pepper flakes,beer,and potatoes in the bottom of a large stock pot.
- Then layer the clams the corn and place the lobsters on top.
- Cover tightly and cook on medium-high heat for 15-20 minuets untill the potatoes are soft when pierced with a fork, the clams have opened and the lobsters are red.
- Enjoy with lemon wedges and melted butter! YUM!
- This recipe is for two people, double for four ect.
Nutrition Facts : Calories 2001.5, Fat 53.5, SaturatedFat 30.9, Cholesterol 868.8, Sodium 3423.8, Carbohydrate 228, Fiber 28.6, Sugar 17.1, Protein 134.2
CLAM STEW
This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 quarts).
Number Of Ingredients 12
Steps:
- Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
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