VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFFRON)
Another family favorite by Umberto Menghi. This recipe also comes from his Seafood Cookbook. You may use cold water instead of the chicken stock but it tastes better if you use the chicken stock. Clams are my personal favorite shellfish, I just love this dish, I find myself craving it..... Hope you will too.
Provided by Baby Kato
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
- Please, discard any clams that do not open -- they are bad.
- Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
- Set the clams aside.
- Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
- Preheat your oven to 350 degrees F.
- Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
- Add the rice and saffron to the casserole dish and gently stir to coat with butter.
- Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
- Place the casserole dish in the oven and bake for 15 minutes.
- Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
- Re-cover the casserole dish , return to oven and bake for 7 minutes more.
- Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
- A wonderful light meal, served with fruit salad.
BAKED CLAMS ON THE HALF SHELL: VONGOLE GRATINATE AL FORNO
Provided by Food Network
Categories appetizer
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Scrub the clams under cold running water.
- Pry them open and rinse out any sand or grit.
- Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
- Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells. You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside.
- In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside.
- Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick.
- Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately.
VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFF
Another family favorite by Umberto Menghi. This recipe also comes from his Seafood Cookbook. You may use cold water instead of the chicken stock but it tastes better if you use the chicken stock. Clams are my personal favorite shellfish, I just love this dish, I find myself craving it..... Hope you will too.
Provided by Baby Kato
Categories Seafood
Time 40m
Number Of Ingredients 10
Steps:
- 1. Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
- 2. Please, discard any clams that do not open -- they are bad.
- 3. Drain the pot, reserving the liquid and remove the clam meat from the shells.
- 4. Leave some clams in the shell for garnishing.
- 5. Set the clams aside.
- 6. Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
- 7. Preheat your oven to 350 degrees F.
- 8. Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
- 9. Add the rice and saffron to the casserole dish and gently stir to coat with butter.
- 10. Next add the chicken stock and clam liquid to the dish and bring to a boil.
- 11. Stir the rice once, reduce the heat and cover the dish.
- 12. Place the casserole dish in the oven and bake for 15 minutes.
- 13. Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
- 14. Re-cover the casserole dish , return to oven and bake for 7 minutes more.
- 15. Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
- 16. A wonderful light meal, served with fruit salad.
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