STEAMED CLAMS IN GARLIC SAFFRON BROTH
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g
CLAMS IN SPINACH AND GARLIC BROTH
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place chicken stock in 4-quart saucepan. Add 3 cups spinach, and cook until wilted, about 2 minutes. Use slotted spoon to transfer spinach to blender, with 1/2 cup hot chicken stock. Puree.
- Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes. Drain clams, and strain liquid into chicken stock. Set clams aside.
- Add parsley, watercress, basil, chives and remaining spinach to blender. Puree. Add garlic and shallots. Puree. Add butter. Puree, and pour mixture into chicken stock. Add lemon juice, Pernod and cream. Season to taste with pepper.
- Add clams to broth, reheat and serve.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 1508 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH FETTUCCINE WITH CLAM-BUTTER SAUCE AND DICED TOMATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
- Transfer to a serving platter and top with Parmesan.
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH
Categories Onion Tomato Appetizer Steam Quick & Easy Bacon Clam Spinach Summer Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 first-course servings
Number Of Ingredients 8
Steps:
- Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
- Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.
CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Clam Seafood Shellfish Tomato Mayonnaise Chile Pepper White Wine Soy Free Peanut Free Dairy Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
- Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
- Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
- Serve clams with toasted bread and reserved garlic mayo.
SPINACH LINGUNI WITH WHITE CLAM SAUCE
One night coming home from the office I was thinking about what to have for dinner that is quick and same time good! So this is what I came up with.
Provided by Timothy H.
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy skillet, heat the olive oil.Stir in the garlic and cook over moderate heat, stirring constantly, for about 30 seconds.
- Pour in the clam broth,wine,garlic,parsley,oregano,basil,pepper,salt and lemon juice and boil briskly over medium high heat for about 3-5 minutes. Remove from heat and set aside.
- In a large kettle or soup pot bring the water to a bubbling boil over high heat adding1/2 teaspoon salt.Add the linguine or spaghetti and (if you desire add a 1 teaspoon oil),this will keep the pasta from sticking together.Stir it gently with a wooden spoon for a few moments to prevent from sticking together or to the bottom of the pot.
- Boil over medium high heat, for 6 minutes or until the pasta is to your liking.I like mine a little harder than most when taken from the pot as it's still cooking.Dump into a large colander, draining the water and stirring as you go, this will separate the linguine.Let drain and cover until ready to plate.
- Add the soft butter to the pasta before serving. Bring the sauce in the skillet to a boil add the clams.
- Stirring constantly, for 1 or 2 minutes. Then pour the clams and sauce over the spaghetti, sprinkle with Parmesan cheese.
- Taste and season with salt and pepper if needed. Serve at once.
Nutrition Facts : Calories 461.3, Fat 17.8, SaturatedFat 5.4, Cholesterol 47.7, Sodium 1334.1, Carbohydrate 48.2, Fiber 1.9, Sugar 1.8, Protein 23.3
SPINACH AND BABY CLAM SAUCE
This is a heavily modified recipe from "The New Italian Cooking" book by Margaret and G. Franco Romagnoli. Theirs does not have spinach, and I needed to add vegetables to the family's meals. I've changed it enough that when asked for the recipe I cannot copy it from the book.
Provided by Wife-w-kids
Categories Sauces
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Thaw, drain and squeeze chopped spinach. If you don't get the spinach mostly dry, the sauce is wet, runny and rather icky. !Raw spinach does not work in this recipe!
- Melt butter in sauce pan.
- Add olive oil and garlic.
- Add spinach, cook until warmed through (approximately 5 minutes).
- Add clams and juice, simmer for 5 minutes.
- remove from heat, serve over 3/4 pound pasta noodles with bread crumbs and cheese as toppings.
Nutrition Facts : Calories 319.8, Fat 22.6, SaturatedFat 8.9, Cholesterol 77.7, Sodium 266.4, Carbohydrate 9.1, Fiber 3, Sugar 1.2, Protein 21.7
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!
Provided by Chill
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy pot over medium heat.
- Add garlic,bay leaf and crushed red pepper.
- Saute until garlic is tender (1 min).
- Add wine and bring to a boil.
- Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
- Turn up to medium and cook until sauce is good and warm.
- Add clams, cover and cook for 5 minutes.
- Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
- When clams and mussels are almost all opened throw in the shrimp.
- Cover and cook about 1 1/2 min or until shrimp is done.
- Stir in torn basil leaves and serve.
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