Clam Soup Mark Bittman Recipes

CLAM SOUP - MARK BITTMAN

Steps:

• Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
• Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
• Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
• Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
• Any clams that do not open during the cooking process can be pried open with a dull knife at the table.

SCALLOP GUMBO

Steps:

• Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
• Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

MARK BITTMAN'S PASTA WITH CLAMS

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

RAZOR CLAMS WITH KIELBASA

Steps:

• Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
• Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
• Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
• Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
• Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

SIMPLE CRAB SOUP

Steps:

• In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
• Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
• Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.