Clam Or Mussel Stew With Greens And Beans Recipes

SUMMER CLAM STEW WITH PESTO

Steps:

• Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm.
• Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil.
• Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through.
• Divide the soup among bowls. Top with chopped fennel fronds and the pesto.

CLAM OR MUSSEL STEW WITH GREENS AND BEANS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
• Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
• Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.

MUSSELS AND CLAMS WITH VERMOUTH, CANNELLINI BEANS, AND CAVOLO NERO

Steps:

• Blanch the cavolo nero in heavily salted boiling water for 5 minutes. Drain, let cool, and squeeze out the excess water with your hands. Cut the greens into 1-inch ribbons.
• Heat a very large sauté pan over high heat for 2 minutes. Pour in the 1/2 cup olive oil and wait a minute. Add the onion, fennel, garlic, crumbled chiles, rosemary, and thyme to the pan. Season with 1 1/2 teaspoons salt and lots of pepper. Cook over medium heat 3 to 4 minutes, until the onion starts to wilt. Add the greens, and stir them to coat with the oil and onions. Cook about 10 minutes, until the vegetables are translucent and tender and the greens start to break down.
• Drain the beans and reserve the liquid. Add the beans to the vegetables, and cook a minute or two. Turn the heat up to high and add the clams. Cook 2 minutes, stirring occasionally, then add the mussels, and stir well to combine. Pour in the vermouth and cover the pan. Let the shellfish steam a few minutes, until they open. Remove the lid and add 1 cup of the bean-cooking liquid. If the dish doesn't seem brothy enough, add a little more. Bring to a boil, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning.
• Serve in a large shallow bowl with a large serving spoon. Pass the super-good extra-virgin olive oil and hunks of crusty bread at the table. Remember to provide small bowls for shells.
• Cannellini Beans
• Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and are golden brown. Pound the fennel seeds coarsely in a mortar.
• Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, and add the rosemary sprig and the crumbled chile. Let them sizzle in the oil about 1 minute. Add the onion, thyme, and fennel seeds, and sauté about 2 minutes, until the onion is wilted.
• Add the beans to the pan and cook another minute, stirring to coat well. Cover with water by 3 inches, and bring to a boil over high heat. Turn the heat down to low, and place a paper towel over the beans to keep them underwater. Simmer, stirring once in a while. After 30 minutes, add the salt to the beans, and continue cooking at a low simmer until the beans are tender, about an hour. Remove the beans from the heat, and let them cool in their juices. As the beans cook, add water as necessary, but not too much. You want the bean liquid to be rich and a little starchy, because it will be an important part of the finished broth.
• Note
• I like to use a wide pan, ideally 14 inches across, as opposed to a deep pan for this dish. That way all of the shellfish get coated and cook evenly. With a deeper pot, it's difficult to stir, and inevitably some of the mussels and clams end up on the top, brothless and dried out. If you don't have a lid for that wide pan, use a piece of tinfoil or two to fake a lid for steaming. And if you don't have a really wide pan, use two of your widest pans and split the recipe between them.
• You can make the beans the day before.

CLAM STEW

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.