Clams And Shrimp

SHRIMP BOIL WITH CLAMS AND LEMON



Shrimp Boil with Clams and Lemon image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

Water
2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup crab boil seasoning (recommended: Old Bay)
1/2 bunch thyme, tied together
1 medium onion, quartered
2 serrano chiles, split in 1/2 lengthwise
1 head garlic, halved
1 pound 5 ounces red new potatoes, medium to large, cut in 1/2
3 ears sweet corn, halved
3 pieces smoked sausage, such as andouille or kielbasa, cut into 1-inch pieces (about 1 pound 5 ounces)
12 littleneck clams, scrubbed (about 1 pound 4 ounces)
2 pounds jumbo shrimp with heads and tails
Kosher salt
Calories573 calorie
Fat22 grams
SaturatedFat7 grams
Cholesterol341 milligrams
Sodium1736 milligrams
Carbohydrate33 grams
Fiber3 grams
Protein59 grams
Sugar2 grams

Steps:

  • Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than halfway. Squeeze the lemons into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, thyme, onions, chiles and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices. Taste it; don't be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt.
  • Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil for 8 to 10 minutes until they open. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table. Serve with lemons and plenty of napkins. Reserve the broth to make Shrimp Cocktail Shots.

SHRIMP AND CLAMS A LA PLANCHA



Shrimp and Clams a la Plancha image

Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced (1 heaping tablespoon)
1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed
3 thyme sprigs
Kosher salt and freshly ground pepper
1/2 cup fino sherry
18 littleneck clams, scrubbed
Garlicky Beans, for serving
Frances's Romesco Sauce, for serving
Fresh dandelion greens, for serving

Steps:

  • Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
  • Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.

PESTO CLAMS AND SHRIMP LINGUINE



Pesto Clams and Shrimp Linguine image

Delicious and garlicky pasta combination. Great for guests or even a quick meal.

Recipe From allrecipes.com

Provided by Janet Henderson

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) box Barilla® Linguine
1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
4 tablespoons butter, divided
1 small shallot, minced
¼ cup red bell pepper, minced
4 cloves garlic, minced
1 cup white wine
1 (6.5 ounce) can chopped clams, drained with juice reserved
¾ cup chicken broth
1 (16 ounce) package clams in shell, scrubbed
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh basil leaves, plus more for garnish
2 tablespoons shaved Parmesan cheese
Calories491.5 calories
Carbohydrate49.6 g
Cholesterol149.1 mg
Fat13.3 g
Fiber2.4 g
Protein37.3 g
SaturatedFat4.6 g
Sodium418.6 mg
Sugar0.7 g

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
  • Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
  • Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

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.

CLAM AND SHRIMP SCAMPI RECIPE - (4.1/5)



Clam and Shrimp Scampi Recipe - (4.1/5) image

Recipe From keyingredient.com

Provided by VickiC223

Number Of Ingredients 13

1 pound cooked thin spaghetti
50 littleneck clams
1 pound extra large shrimp
2 small cans clams
1/2 cup olive oil
4 cloves garlic, minced
1 stick butter
3/4 cup white wine
1/3 cup dried parsley
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
12 fresh basil leaves, chopped
1/2 cup grated cheese

Steps:

  • Put oil in large pot and lightly brown garlic, add butter and wine. Add clam juice from canned clams. Bring to boil. Add fresh clams in shells and shrimp. As clams open and as shrimp cooks, remove and set aside. When all are removed, add spices and canned clam meat; let simmer a minute or two as you remove 30 or so of the fresh clams from shells and add to pot. Take off heat and add cooked pasta; mix. Pour into large serving bowl, top with grated cheese and garnish with remaining 20 or so clams in shells. Enjoy!

SHRIMP & CLAM CHOWDER



Shrimp & Clam Chowder image

This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional...**This recipe has been updated, thank you to my reviewers :D

Recipe From food.com

Provided by MacaroniMandy

Categories     Chowders

Time 50m

Yield 6-9 serving(s)

Number Of Ingredients 15

2 (6 ounce) cans canned clams (in juice do not drain)
15 medium shrimp (tails off, uncooked)
2 garlic cloves (minced)
1 medium onion, chopped
3 medium potatoes (cut into bite size squares)
2 cups chopped mixed mushrooms (bella preferably)
1/4 cup butter or 1/4 cup margarine
1 pint half-and-half
3/4 cup white wine
1/2 cup milk or 1/2 cup water
1/4 cup flour (**update, mix in a little at at time, you may need to use less)
1 1/2 tablespoons parsley (fresh)
1 teaspoon paprika (smoked preferably)
1 bay leaf
salt and pepper

Steps:

  • Boil potatoes in separate pot about 10 minutes, drain, and set aside.
  • In a large pot melt butter on medium heat.
  • Add onion and garlic, do not brown and cook until onion is iridescent.
  • Slowly stir in flour & half and half.
  • Add mushrooms, potatoes, white wine, and milk or water.
  • Drain the clam juice into the pot and set clams to the side.
  • Add paprika, bay leaf, salt & pepper.
  • Simmer for 10 minutes.
  • Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
  • Add parsley right before serving.
  • and -- your done!

SHRIMP, CLAMS, AND SCALLOPS PASTA



Shrimp, Clams, and Scallops Pasta image

Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!

Recipe From allrecipes.com

Provided by Hawn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h15m

Yield 8

Number Of Ingredients 18

2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup white wine
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 bay leaf
1 (16 ounce) package uncooked spaghetti
1 pound clams
2 teaspoons extra virgin olive oil
1 pound shrimp
1 pound scallops
1 clove garlic, minced
½ cup grated Parmesan cheese
Calories450 calories
Carbohydrate59.2 g
Cholesterol129.6 mg
Fat6.5 g
Fiber6 g
Protein36.8 g
SaturatedFat1.6 g
Sodium938.3 mg
Sugar5.5 g

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
  • Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

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