MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
- 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
- 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
- 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.
Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams
CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Clam Seafood Shellfish Tomato Mayonnaise Chile Pepper White Wine Soy Free Peanut Free Dairy Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
- Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
- Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
- Serve clams with toasted bread and reserved garlic mayo.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
CLAMS AND SPAGHETTI WITH SPICY TOMATO BROTH
Many Italian recipes call for simmering fish and shellfish in "acqua pazza," or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.
Provided by David Tanis
Categories dinner, lunch, pastas, seafood, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Set a large pot of water on a back burner over medium-high heat, covered, so it is ready and boiling when it's time to cook the pasta.
- Put a wide Dutch oven or deep heavy-bottomed skillet with a lid over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot, add onion, and cook, stirring, for about 2 minutes, until softened and lightly colored.
- Stir in chopped green garlic, bay leaf, hot pepper and thyme sprig. Stir to coat and let sizzle. Season mixture generously with salt and pepper. Add tomatoes and wine, and bring mixture to a brisk simmer, stirring. Simmer 5 minutes, then taste and adjust seasoning. Thin with water if necessary: You don't want it to be too thick.
- Salt the pasta water and cook the spaghetti at a rapid boil until al dente - usually a minute or 2 less than instructions on package.
- Add clams to Dutch oven or skillet, turn heat to high and put on the lid. Stir clams with a large spoon a couple of times (to help heat disperse evenly) and replace lid. They should take 5 to 6 minutes to open. Once all clams are open, turn off heat and leave to rest, covered, for a few minutes.
- Drain pasta and, using tongs, divide among 4 to 6 bowls. Using a large slotted spoon or tongs, top pasta with an equal amount of clams. Ladle all remaining broth in the pot over each serving.
- Season halved cherry tomatoes with salt and a little olive oil. Spoon seasoned cherry tomatoes over top of the bowls.
- Sprinkle with chives, parsley and basil leaves. Serve.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams
TOMATO CLAM CHOWDER
Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
STEAMED CLAMS WITH TOMATOES
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 18m
Number Of Ingredients 6
Steps:
- In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.
CLAMS WITH SAFFRON AND TOMATOES
Categories Tomato Clam Saffron Winter Bon Appétit
Yield Serves 4 as first course
Number Of Ingredients 11
Steps:
- Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.
- Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
- Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.
CLAM BROTH
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 1 quart broth and 2 cups clam meat
Number Of Ingredients 1
Steps:
- Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready.
- As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover after it has completely cooled.
- Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use.
TOMATO & CLAM SOUP
Make and share this Tomato & Clam Soup recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large soup pot over medium heat.
- Lower the heat and add onion and garlic.
- Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
- Stir in basil, oregano, broth, spinach and tomatoes.
- Cook through on low 5-10 minutes, or simmered up to 1 hour.
- Add the clams and cooked pasta, heat for 3 minutes and serve.
Nutrition Facts : Calories 316.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 23.8, Sodium 680.8, Carbohydrate 32.9, Fiber 8.1, Sugar 7.7, Protein 19.3
CLAM-TOMATO BROTH
Make and share this Clam-Tomato Broth recipe from Food.com.
Provided by Bren in LR
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in medium saucepan over medium-high heat and bring to boil.
- Reduce heat, add onion and garlic and return to boil. Let boil 1 minute.
- Discard garlic.
- Ladle soup into mugs and garnish with parsley.
Nutrition Facts : Calories 141.4, Fat 0.5, SaturatedFat 0.1, Sodium 888.8, Carbohydrate 16.1, Fiber 0.6, Sugar 4.9, Protein 2.3
More about "clam tomato broth recipes"
CLAMS WITH TOMATO BROTH RECIPE | BON APPéTIT
From bonappetit.com
5/5 (18)Author Andy BaraghaniServings 4Estimated Reading Time 3 mins
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on grill and heat ¼ cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
- Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives.
- Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
CLAMS WITH SPICY SAUSAGE IN GARLICKY TOMATO BROTH
From prouditaliancook.com
CLAM BROTH WITH GARLIC AND TOMATO - STYLE AND CHEEK
From styleandcheek.com
CLAMS WITH BASIL BROTH - RECIPE - FINECOOKING
From finecooking.com
BEST EVER CREAMY CLAM CHOWDER | THE RECIPE CRITIC
From therecipecritic.com
SHRIMP AND CLAM STEW IN TOMATO-FENNEL BROTH - THE …
From thelocalpalate.com
CLAM BROTH - RECIPE - FINECOOKING
From finecooking.com
CLAMS W TOMATO BROTH - RECIPES - PAGE 7 | COOKS.COM
From cooks.com
CLAMS IN TOMATO-BASIL BROTH - GLUTEN FREE RECIPES
From fooddiez.com
TOMATO CLAM CHOWDER RECIPE
From soup-stew-and-chowder-recipes.com
CLAMS IN TOMATO-BASIL BROTH RECIPE | MYRECIPES
From myrecipes.com
BROILED CLAMS WITH TOMATOES, BUTTER, AND TARRAGON RECIPE
From seriouseats.com
WEST COAST MANILA CLAMS WITH GARLIC TOMATO BROTH
From washingtonpost.com
MY TAKE ON CLAMS IN A TOMATO BROTH :) - ROASTED
From natrajvairavan5.wixsite.com
CLAMS WITH CHORIZO IN A TOMATO BROTH | SEAFOOD
From charlottefashionplate.com
CLAMS WITH TOMATO BROTH | RECIPE CART
From getrecipecart.com
CLAMS AND MUSSELS IN TOMATO-SAFFRON BROTH | RECIPES
From feastmagazine.com
CLAMS AND MUSSELS IN WINE AND TOMATO BROTH - GRILL MOMMA
From grillmomma.com
CLAMS AND MUSSELS IN TOMATO BROTH - RECIPE FLOW
From recipeflow.com
CLAMS WITH TOMATO BROTH — ANDY BARAGHANI
TRADITIONAL CLAM BISQUE AND TOMATO CLAM BISQUE
From fearlesseating.net
A BROWN KITCHEN: CLAMS IN CURRY LEAF TOMATO BROTH
From sfchronicle.com
CLAM JUICE: WHY YOU NEED IT, BEST BRANDS, AND RECIPES
From fearlesseating.net
CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO | RECIPE | GRILLED ...
From pinterest.ca
GRILL-BRAISED CLAMS & CHORIZO IN TOMATO-SAFFRON BROTH RECIPE
From myrecipes.com
CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO | RECIPE | GARLIC …
From pinterest.ca
CLAMS WITH SMOKY BACON AND TOMATOES - THE BLOND COOK
From theblondcook.com
MUSSELS AND CLAMS IN A SPICY TOMATO BROTH WITH BACON
From triedandtruerecipe.com
CLAMS W TOMATO BROTH - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
RECIPE | LINGUINI WITH CLAM AND TOMATO BROTH | NATALIE MACLEAN
From nataliemaclean.com
EASY MANHATTAN CLAM CHOWDER – ART OF NATURAL LIVING
From artofnaturalliving.com
STEAMED CLAM AND MILD ITALIAN SAUSAGE WITH TOMATO BROTH
From johnsonville.ca
CLAMS WITH CHORIZO, TOMATOES & SAFFRON BROTH | FOODLAND
From foodland.com
CLAMS WITH TOMATO BROTH AND GLUTEN FREE SPAGHETTI - GFCHOW
From gfchow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love