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 WITH SAFFRON AND TOMATOES
Categories Tomato Clam Saffron Winter Bon Appétit
Yield Serves 4 as first course
Number Of Ingredients 11
Steps:
- Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.
- Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
- Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
CLAMS AND SAUSAGE IN SAFFRON SAUCE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice. Strain the hot juice into a bowl, reserving the tomato pulp. Stir the saffron into the juice and allow to steep while continuing with the recipe. If using canned tomatoes, chop the pulp.
- Heat two tablespoons of the oil in a large, heavy casserole. Add the sausages and saute until they are lightly browned. Remove the sausages from the pan and reserve.
- Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown. Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams. Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
- While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned. Drain them on absorbent paper.
- To serve, place the fried bread in each of four shallow bowls. Spoon the clams and sausage, along with the liquid, over the bread. Sprinkle with parsley and serve
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 38 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1767 milligrams, Sugar 4 grams, TransFat 0 grams
STEAMED CLAMS WITH TOMATOES
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 18m
Number Of Ingredients 6
Steps:
- In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.
LINGUINE WITH CLAMS AND TOMATOES
Provided by Marian Burros
Categories pastas, appetizer, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams
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LINGUINE WITH CLAMS, GREEN TOMATOES AND SAFFRON RECIPE
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- Fill a stockpot with 6 quarts of water, cover and bring to a boil. Add 3 1/2 tablespoons salt to the water and add the linguine. Cover partially just until the water returns to a boil, then uncover, stir the pasta and cook until almost al dente. Drain the linguine, reserving 1/4 cup of the pasta water.
- Meanwhile, heat the olive oil in a large nonreactive skillet. Add the onion and garlic and cook over high heat until the garlic is barely golden, about 2 minutes. Add the saffron, red pepper, green tomatoes and their juices and the clams. Cover tightly and cook over moderately low heat until the clams have opened fully, about 7 minutes. Discard any clams that don't open.
- Add the linguine to the skillet and cook for 1 minute, tossing well. If the pasta seems dry, add some of the pasta water, 1 tablespoon at a time. Serve immediately.
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- In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute. Let cool, then whisk in the olive and vegetable oils and the pepper.
- In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine. Cover and cook over high heat for 5 minutes. Transfer any clams that have opened to a large bowl. Cover and continue to cook, removing the clams as they open. Pour the hot broth over the clams, leaving behind any grit. Garnish with the parsley and serve.
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- In a medium saucepan, combine the cherry tomatoes with the olive oil, basil leaves, crushed garlic and 1 tablespoon of kosher salt. Cook over low heat until the tomatoes just start to soften but the skins are still intact, about 20 minutes. Let the tomatoes cool slightly.
- Preheat the oven to 350°. Brush the baguette slices with some of the tomato oil and arrange them on a baking sheet. Bake for about 8 minutes, until they are lightly browned and just crisp.
- In a large saucepan, heat 2 tablespoons of the tomato oil until shimmering. Add the minced garlic, clams and wine and bring to a boil. Cover and simmer over high heat until the clams open, about 5 minutes. Discard any clams that do not open. Add the butter, crushed red pepper and saffron and cook, stirring, until the butter is melted, about 30 seconds. Stir in the parsley and marjoram.
- Ladle the clams and broth into bowls and spoon the tomato confit and some of the oil on top (reserve the remaining oil for later use). Rub the baguette toasts with the halved plum tomato and sprinkle with fleur de sel. Serve right away.
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