Artichoke Confit With Almonds Manila Clams And Vermouth Recipes

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MANILA CLAMS



Manila Clams image

Provided by Food Network

Time 17m

Yield about 6 appetizer portions

Number Of Ingredients 10

1/2 cup extra virgin olive oil
2 teaspoons garlic chopped
3 pounds clams (Manila, cockles, or littlenecks)
1/2 white wine
1/2 teaspoon crushed red pepper, or more to taste
3 teaspoons ground fennel seeds
3 teaspoons lemon zest, finely chopped, yellow only
2 tablespoons lemon juice
1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
1/4 cup parsley, chopped

Steps:

  • In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
  • Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

ARTICHOKES WITH CLAMS



Artichokes With Clams image

This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5

Provided by IngridH

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
20 artichoke hearts (preserved in a jar)
1 cup fish stock (or clam juice)
1 tablespoon flour
2 tablespoons dry white wine
24 small clams

Steps:

  • Heat the olive oil in a large frying pan.
  • Add the garlic and lightly brown, but be careful not to burn!
  • Add the flour, and whisk to combine.
  • Mix in the wine and stock.
  • Add the clams, cover and cook until the clams open,.
  • Add the artichoke hearts, and continue to cook until they are heated through.
  • Serve immediately.

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