CLAMS WITH BACON AND GARLIC
Who doesn't like seafood on those hot summer days? Invite your friends and make these clams flavored with bacon, garlic, sprinkled at the end with the delicious coriander taste... Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Clams, bacon, garlic, olive oil HOW TO MAKE CLAMS WITH BACON AND GARLIC: Add the olive oil, the unpeeled crushed garlic and the bacon cut into strips in a frying pan and cook over medium-low heat for about 4 to 5 minutes, stirring occasionally. Add the clams, stir, cover the pan with a lid and cook over low heat until the clams open completely. Sprinkle with chopped coriander and turn off the heat. Serve the clams with a good and fresh white wine!
Provided by Pedro Barbosa
Categories Appetizers, Recipes, Seafood, Videos
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking.
- Add the olive oil, the unpeeled crushed garlic and the bacon cut into strips in a frying pan and cook over medium-low heat for about 4 to 5 minutes, stirring occasionally. Add the clams, stir, cover the pan with a lid and cook over low heat until the clams open completely.
- Sprinkle with chopped coriander and turn off the heat. Serve the clams with a good and fresh white wine!
Nutrition Facts : Clams with bacon and garlic Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 330 Total Fat 20 g(26%) Saturated Fat 4.5 g(21%) Cholesterol 21 mg(7%) Sodium 1378 mg(60%) Total Carbohydrate 29 g(11%) Protein 8.5 g
FETTUCCINE WITH BACON-CLAM SAUCE
Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. "It's been a favorite for years," she writes from her home in Arcata, California. "A side salad and garlic bread complete the meal."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.
Nutrition Facts : Calories 674 calories, Fat 37g fat (21g saturated fat), Cholesterol 172mg cholesterol, Sodium 491mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.
FLATBREAD WITH CLAMS AND BACON
Tinned clams are mildly briny, tender and useful in a variety of preparations - pastas, soups or in dips or spreads. These flatbreads could be a light lunch or dinner or a party starter, if you cut them into wedges or squares.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475˚ F. Cook the bacon in a skillet over medium-high heat until crisp, about 8 minutes. Pour off all but 1 tablespoon fat, then add the olive oil to the pan with the bacon. Add the garlic and baby clams or cockles; cook over low heat for 1 minute.
- Spoon the clam mixture onto the flatbreads placed on a baking sheet and sprinkle with grated pecorino. Bake for 5 minutes, then drizzle with hot honey and top with baby arugula before serving.
BAKED CLAMS WITH GARLIC
This is such a simple recipe. Add chopped bits of crispy bacon on top if you want.
Provided by Alex Guarnaschelli
Time 1h
Yield 40 clams
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
- Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
- Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
- Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.
BAKED CLAMS WITH BACON
Make and share this Baked Clams With Bacon recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF.
- Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.
- Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.
- Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.
- Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.
- *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.
Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 6.5, Cholesterol 48.7, Sodium 501.3, Carbohydrate 4.8, Fiber 0.2, Sugar 0.3, Protein 11.8
BACON CLAM CHOWDER
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. "Everyone says it's the best they've ever tasted," she writes from her Paradise, California home. "I like to serve it with garlic bread or a side salad."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.
Nutrition Facts : Calories 220 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 416mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
CLAMS WITH FRIED CILANTRO, GINGER, GARLIC AND BACON
Provided by David Latt
Categories dinner, lunch, quick
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it's done. Drain each on a paper towel.
- Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.
CRISPY POTATO, BACON AND CLAM FLATBREAD
Number Of Ingredients 12
Steps:
- MAKE THE TOPPING: In a large skillet, bring 1/4 inch of water to a boil. Add the clams, cover and cook over moderately high heat until they open, 5 to 8 minutes; discard any that don't open. Remove the clams from the shells and put in a bowl. Set a pizza stone on the bottom of the oven and preheat to 500°. Wipe out the skillet, add the bacon and cook over moderately high heat until browned; using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until fragrant. Add the onion and cook, stirring, until golden, about 6 minutes. Add the thyme, remove from the heat and stir in the bacon. Season with salt and pepper. In a medium skillet, cook the potatoes in the olive oil over moderately low heat until just tender, 6 minutes. Stretch the dough out to the corners of the baking sheet. Lightly brush with oil from the potatoes. Spread the onion mixture over the dough and top with the clams. Arrange the potato slices on top and season with salt and pepper. Bake the flatbread on the heated pizza stone for 12 minutes, until the crust is golden. Sprinkle with parsley, cut into triangles and serve.
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