SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
HAKE WITH CLAMS IN SALSA VERDE
This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure there is a nice amount of liquid in the bottom of the pan, enough to swirl around so the flour coating on the fish and the olive oil can thicken and emulsify the sauce. And though it's called salsa verde, it's not a dense herbal purée as in Italian cooking but a fresh, rather sheer parsley-based mixture.
Provided by Florence Fabricant
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
- Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
- Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
- Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
- Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.
STEAMED CLAMS WITH SALSA VERDE
Steps:
- In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
- With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
- Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
- Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.
CHOCOLATE CLAMS AND SALSA
Steps:
- For the dressing: Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper.
- For the salsa: In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve.
- For the refried beans: Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.
- Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.
- Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm.
- For the clams: Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.
- Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.
- Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges.
GRILLED CLAMS WITH BASIL-BACON SALSA
Categories Appetizer Backyard BBQ Basil Bacon Clam Summer Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.
- Mix salsa and basil in medium bowl.
- Prepare barbecue (medium-high heat). Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.
- Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.
CLAMS WITH GREEN SAUCE (SALSA VERDE)
Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.
Provided by threeovens
Categories Low Cholesterol
Time 15m
Yield 24 clams, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
- Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.
Nutrition Facts : Calories 248.1, Fat 14.6, SaturatedFat 1.9, Cholesterol 29.6, Sodium 218, Carbohydrate 11.3, Fiber 0.5, Sugar 2, Protein 11.8
MEXICAN CLAM DIP
Provided by Sharon Buck
Categories Condiment/Spread Dairy Herb Pepper Shellfish Appetizer Bake Picnic Super Bowl Cream Cheese Seafood Clam Hot Pepper Summer Tailgating Cilantro Bon Appétit Florida Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
- Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
- Place bowl of dip on platter. Surround with chips and serve.
PALOURDES EN SALSA VERDE (CLAMS IN GREEN SAUCE)
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse clams individually in cold water to remove all sand. Drain.
- Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
- When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
- Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
- Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams
CHOCOLATE CLAMS AND SALSA
Make and share this Chocolate Clams and Salsa recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the dressing:.
- Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper.
- For the salsa:.
- In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve.
- For the refried beans:.
- Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.
- Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.
- Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm.
- For the clams:.
- Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.
- Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.
- Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges.
- Cook's Note:.
- The Mexican chocolate clam, so-called for its brown-colored shell, is the largest West Coast bivalve. Reaching up to 6 inches across, the clams are very popular all along the coast of Central America. If Mexican chocolate clams are unavailable at your local store, you can use any other high-quality clams (still in their shells).
Nutrition Facts : Calories 194, Fat 13.6, SaturatedFat 5.1, Cholesterol 14.3, Sodium 142.7, Carbohydrate 16.4, Fiber 4, Sugar 7.4, Protein 3.9
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