Clam Bake Stew Rachael Ray Recipes

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CLAM BAKE CHOWDER



Clam Bake Chowder image

Clam Bake Chowder

Provided by The Rachael Ray Staff

Number Of Ingredients 31

4 large ears of corn on the cob
Softened butter
Up to 1 1/2 cups chicken stock
1 tablespoon EVOO
1/4 pound smoky lean bacon
chopped
1 large onion
chopped
1 pound small red skin potatoes
diced 1/2 inch cubes
3 cloves garlic
finely chopped
1 bay leaf
fresh or dried
1/2 small red bell pepper
finely chopped
3 to 4 sprigs fresh thyme
finely chopped
Salt and pepper
1 quart whole milk
2 pounds little neck clams
scrubbed
1 can or bottle of beer
1 lemon
sliced
A handful of chives
finely chopped
A handful of flat leaf parsley leaves
finely chopped
Hot sauce
Crusty baguette

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



Vicky's Clams image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 large cloves garlic, crushed
1/4 pound pancetta, cut into small pieces, available at deli counter
50 littleneck clams, cleaned
1 cup dry white wine
1/4 cup chopped flat-leaf parsley, a couple of handfuls

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



Clam Bake Stew - Rachael Ray image

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

2 tablespoons extra virgin olive oil
3/4 lb turkey kielbasa or 3/4 lb regular kielbasa, diced
4 cups frozen diced hash browns (half of a 32-ounce bag)
1 large onion, chopped
4 celery ribs, chopped
1 bay leaf
5 -6 fresh thyme sprigs
salt
fresh ground black pepper
2 lbs large shrimp, peeled and deveined
1 tablespoon seafood seasoning, a generous palmful (such as Old Bay)
3 cups corn kernels (from 4 large ears of corn or frozen )
1 (15 ounce) can diced fire-roasted tomatoes, with their juices
4 cups chicken stock
4 dozen littleneck clams
hot sauce
1 lemon, juice and zest of
1/4 cup chopped fresh flat-leaf parsley, a generous handful
4 jumbo English muffins, sourdough flavor, split
1 garlic clove, peeled and halved
3 tablespoons softened butter
2 tablespoons chopped fresh chives

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



Clams Casino Royal image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 19m

Yield 4 to 6 servings

Number Of Ingredients 8

Rock salt or pickling salt
24 cherry stone clams (buy them scrubbed, split them and loosen clam)
1 stick butter, softened
1 shallot, finely chopped
1 tablespoon crab boil (recommended: Old Bay seasoning)
1 teaspoon black pepper
A few drops hot sauce
4 slices bacon, look for package marked "Center Cut" its lean and thin, cut slices into 1-inch pieces

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



Clam Bake Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
3/4 pound kielbasa, diced
4 cups (half a 32-ounce bag) frozen diced hash browns
1 large onion, chopped
4 ribs celery, chopped
1 bay leaf
5 to 6 sprigs fresh thyme
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
1 rounded tablespoon seafood seasoning (recommended: Old Bay)
4 large ears corn on the cob or 3 cups frozen kernels
1 (15-ounce) can diced fire-roasted tomatoes
1 quart chicken stock
4 dozen littleneck clams
Hot sauce, to taste
1 lemon, zested and juiced
Handful fresh flat-leaf parsley leaves, chopped
4 jumbo sourdough English muffins, split
3 tablespoons butter
1 clove garlic, peeled
2 tablespoons chopped chives

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



Clam Bake image

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

2 (1 1/4 lb) live lobsters
12 -24 live littleneck clams
2 yellow onions, quartered
2 garlic cloves, crushed
2 ears fresh corn, husks removed
12 baby red potatoes, cut in half
1/2 teaspoon red pepper flakes
2 (12 ounce) bottles pale ale beer (Budweiser,Sam Adams,Becks,ect)
1/2 cup butter, melted
2 lemons, cut into wedges

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



Clam Stew image

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

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

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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