STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH
Upgrade this simple starter to a dinner party main with a splash of dry sherry and a bed of spaghetti
Provided by Silvana Franco
Categories Dinner, Starter
Time 15m
Yield Serves 4 as a starter
Number Of Ingredients 9
Steps:
- Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.
- Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.
- Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.
Nutrition Facts : Calories 156 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
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
STEAMED CLAMS WITH SPRING HERBS
A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.
Provided by Melissa Clark
Categories easy, quick, main course
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
- Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
- Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
- Spoon pan juices over clams. Serve immediately.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 1312 milligrams, Sugar 1 gram, TransFat 0 grams
SEAFOOD IN SAFFRON BROTH
Steps:
- Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
- In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
- Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.
More about "steamed clams in saffron spring green broth recipes"
STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH RECIPE
From recipecialist.com
STEAMED CLAMS IN TARRAGON WHITE WINE BROTH
From feastingathome.com
STEAMED CLAMS WITH BROTH (WITHOUT WINE) - KITCHEN …
From kitchenconfidante.com
BEST STEAMED CLAMS IN SAFFRON SPRING GREEN BROTH RECIPES
From recipert.com
STEAMED CLAMS IN GARLIC SAFFRON BROTH FOOD
From topnaturalrecipes.com
STEAMED RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK CLAMS - ALLRECIPES
From allrecipes.com
STEAMED CLAMS IN WHITE WINE AND SAFFRON BROTH
From jackieourman.com
STEAMED CLAMS IN SAFFRON AND SPRING GREEN BROTH RECIPE - EAT …
From eatyourbooks.com
STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH RECIPE
From thecookbook.pk
STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH | CONSTANT …
From constantcookbook.com
STEAMED CLAMS IN SAFFRON SPRING GREEN BROTH RECIPES
From tfrecipes.com
STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH
From pinterest.com
MEDITERRANEAN-STYLE STEAMED CLAMS - HOW TO COOK …
From themediterraneandish.com
STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH
From readablerecipes.com
HOW TO MAKE THE BEST STEAMED CLAMS | FOODIECRUSH.COM
From foodiecrush.com
STEAMED CLAMS IN SAFFRON SPRING GREEN BROTH RECIPE - SHARE …
From share-recipes.net
CLAUDIO’S TABLE IS SET WITH EXPERT TAKES ON ITALIAN CLASSICS
From washingtonpost.com
STEAMED CLAMS IN SAFFRON SPRING GREEN BROTH FOOD - HOME AND …
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love