CLAM BOIL STEW RECIPE
Fill everyone's belly with this clam boil stew! Serve these boiled and plump clams with crusty bread and lemon wedges for a satisfying meal.
Provided by Recipes.net Team
Categories Stew
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Saute the onion in olive oil and butter until tender. Add the garlic, chorizo, and frankfurters, then saute briefly. Add the chili flakes and mix.
- Add the seafood broth, beer, and potatoes. The liquid should just cover the ingredients.
- Bring to a boil, then lower the heat and simmer for roughly 10 to 15 minutes, until the potatoes are cooked.
- Add the clams and simmer for roughly 5 more minutes.
- Season to taste with salt and pepper. Adjust accordingly.
- Serve with crusty bread and lemon wedges.
Nutrition Facts : Calories 357.00kcal, Carbohydrate 26.00g, Cholesterol 52.00mg, Fat 21.00g, Fiber 2.00g, Protein 13.00g, SaturatedFat 8.00g, ServingSize 6.00, Sodium 1,150.00mg, Sugar 2.00g, TransFat 1.00g, UnsaturatedFat 5.00g
CLAM STEW
This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 quarts).
Number Of Ingredients 12
Steps:
- Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
FISH STEW WITH CLAMS
This delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 18
Steps:
- Prepare the stock: Heat olive oil in a large pot over medium-low heat. Add garlic, celery, carrot, and onion and cook, stirring, until golden brown, about 10 minutes. Add fish bones and head and enough water to cover. Bring to a simmer; reduce heat to a gentle simmer and let cook for 25 minutes, skimming the surface as necessary. Strain through a fine mesh strainer; discard solids and set aside.
- Prepare the suquet: Place a grater over a bowl and rub the cut surface of the tomatoes over the grater until all the flesh is grated; discard skins. In a deep pot, heat olive oil over medium heat. Add potatoes and cook, stirring, for two minutes. Stir in grated tomato and sugar, if using; continue cooking 2 minutes more. Add saffron and pimenton and cook for one minute.
- Add enough stock to just cover the potatoes. Increase heat to medium-high and bring to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 10 minutes.
- Prepare the picada: Using a mortar and pestle, mash garlic and salt together until a thick paste is formed. Add parsley and one piece of potato from the stew; mix until well combined. Set aside.
- Season fish fillets with salt and cut each in half so you have four equal pieces; add to pot along with clams. Cook until clams begin to open, 4 to 5 minutes. Stir in picada and season with salt. Serve immediately with allioli, if desired.
SEAFOOD STEW WITH CABBAGE AND CARROTS
Provided by Lady Sonia J. Colwyn
Categories Dairy Fish Shellfish Vegetable Stew High Fiber Scallop Shrimp Spring Bon Appétit
Yield Serves 2
Number Of Ingredients 13
Steps:
- Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using tongs, transfer clams to bowl. Discard any clams that do not open. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes.
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and sauté until cabbage wilts, about 4 minutes.
- Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.
MOLTO MARIO'S CLAM STEW
Steps:
- 1. Preheat the oven to 450°F. In a heavy-bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms, and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
- 2. Add the vermouth and bring to a boil. Add the tomato sauce, wine, and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
- 3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.
BEER-STEAMED CLAMS
Favorite clam recipe. Very easy to complete.
Provided by kjeremy2
Categories Main Dish Clams
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
- Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
- While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg
CLAM BAKE STEW - RACHAEL RAY
Make and share this Clam Bake Stew - Rachael Ray recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 755.5, Fat 29.8, SaturatedFat 8.3, Cholesterol 213.8, Sodium 2271.6, Carbohydrate 78.8, Fiber 7.2, Sugar 5.4, Protein 45.9
AL FORNO CLAM STEW
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes to remove excess fat. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
- Lay the clams in a single layer in a flameproof roasting pan. Top with the sausage and the rest of the ingredients, except the scallions and lemon, and bring to a boil on top of the stove. Then put the pan in the oven. Roast the clams for 8 minutes. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
- Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes. Garnish with julienned scallions and lemon wedges.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 61 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 28 grams, Sodium 1991 milligrams, Sugar 8 grams, TransFat 1 gram
NEW ENGLAND PORTUGUESE CLAM BOIL
This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great.
Provided by C. Taylor
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
- In a large pot add the potatoes first, then the onion and chorizo.
- Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
- Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
- Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!
CLAM OR MUSSEL STEW WITH GREENS AND BEANS
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
- Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
- Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 1 gram, Sodium 1883 milligrams, Sugar 2 grams, TransFat 0 grams
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FIVE-MINUTE CLAM STEW | COOKSTR.COM
From cookstr.com
Category SeafoodEstimated Reading Time 2 mins
- In a 2-quart saucepan, melt all but 2 tablespoons of the butter over medium heat, but don’t let it brown. Strain the clams through a sieve and reserve the clam broth. When the butter is melted, stir in the thyme, hot sauce, Worcestershire, and salt. Cook for a minute, then add the clam broth and turn the heat to high, stirring occasionally until the mixture reaches a boil.
- Lower the heat and add the cream, stirring—be careful not to let the cream boil. When the cream is hot, add the clams, stir again, and cook for 2 minutes.
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