Clam Bake Stew Rachael Ray Recipes

CLAM BAKE CHOWDER

Steps:

• Heat a grill pan or outdoor grill to medium high
• Spread the corn with a thin layer of softened butter and place on grill, grill 15 minutes or until golden brown to edges of kernels
• Cool to handle
• Place a small bowl inverted in a large mixing bowl
• Steady the cobs on the smaller bowl bottom and scrape the charred kernels into the larger bowl using a sharp knife
• Puree half the corn in food processor with 1/2 cup stock
• Heat a soup pot or heavy-bottomed skillet over medium to medium-high heat
• Add EVOO, a turn of the pan
• When oil is hot, add bacon and crisp 2-3 minutes
• Add onion, potatoes, garlic, bay leaf, bell pepper and thyme
• Cook to just soften potatoes, about 5 minutes, stirring frequently
• Add remaining chicken stock and scrape up any pan drippings
• Add corn puree and kernels, season with salt and pepper and stir
• Add milk, bring to a bubble then reduce heat to simmer for 10 minutes
• Turn off heat and stir in chives and parsley
• While chowder simmers, in a deep skillet with lid, bring beer to a boil with the lemon slices
• Add clams and cover the pot
• Steam 4-5 minutes, to open shells
• Discard any unopened shells
• To serve, scoop some clams into shallow bowls
• Ladle the chowder over the top of clams
• Pass hot sauce, crusty baguette and butter at the table

CLAM BAKE STOUP

Steps:

• Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally.
• Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot.
• Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley.
• While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice.
• Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.

CLAMS CASINO ROYAL

Steps:

• Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F.
• Set clams upright into salt. The salt will steady them. Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO!

CLAM BAKE STEW - RACHAEL RAY

Steps:

• Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
• Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
• Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
• While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
• Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.

RACHAEL'S CLAM CHOWDER

Steps:

• In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Remove thyme sprigs before serving. The leaves will have fallen off into the soup.