Clams In Brodo Recipes

STEAMED CLAMS IN GARLIC SAFFRON BROTH

Steps:

• Crumble saffron into 1 cup of boiling water. Set aside to steep.
• Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

CLAMS IN BRODO

Steps:

• Scrub clams rinse. Discard any that will not close when tapped.
• In frying pan, heat oil over medium high. Add clams, garlic, oregano, hot pepper flakes and white wine. Cover and cook, shaking pan frequently.
• Discard any clams that do not open. Add parsley to pan and toss gently. Serve clams and warm broth in soup bowls.

CLAM BRODETTO

Steps:

• Pour the olive oil into a deep sauté pan over medium-high heat and add the Goat Horn pepper, chile flakes, and garlic. Sauté until soft but not colored. Add the white wine and cook until the alcohol evaporates, 2 to 3 minutes.
• Add the tomatoes and decrease the heat to a simmer. Cook for 8 to 10 minutes longer, until the mixture is thickened, then add the clams and beans and increase the heat. Cover immediately and cook over medium heat until the beans are heated through and the clams open, just a few minutes more. Discard any clams that don't open.
• Just before serving, add the lemon juice and parsley. Season to taste with salt and pepper and serve.

CLAMS IN BROTH

Steps:

• Cook clams:
• In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
• While clams cook, grill bread:
• Preheat grill (high heat).
• Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
• When clams are cooked, stir in parsley. Serve clams with grilled bread.

FISH SOUP (BRODO DI PESCE)

Steps:

• 1. In a large pot over moderate heat, warm the oil. Sear the fish fillets until browned on both sides, about 4 minutes total. Add the scallops, shrimp, squid, and garlic to the pan and cook, stirring very gently, until the garlic is aromatic, about 1 minute.
• 2. Add the saffron, clams, mussels, white wine, pepper flakes, tomatoes, about half the parsley, and half the basil. Bring to a boil, then lower the heat and simmer for 2 minutes to begin cooking the seafood.
• 3. Add the fish stock or water to make the soup as brothy as you like. Return the liquids to a boil, cover the pot with a tight-fitting lid, and simmer until the clams and mussels are completely open, 4 to 5 minutes (discard any that do not open after that time).
• 4. Add the remaining parsley and basil, and season to taste with salt and pepper. Gently ladle the soup into bowls, preserving as many whole pieces of fish as possible.

LINGUINE WITH CLAMS AND TOMATOES

Steps:

• Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
• Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
• Bring water to a boil for the linguine in a covered pot.
• Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
• Cook the linguine according to package directions.
• Remove the clams from their shells, and pour any reserved liquid from them into the pot.
• Wash and dry basil, and cut into thin strips.
• Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.