STEAMED CLAMS WITH LEMONS AND CALABRIAN CHILES
Provided by Antonia Lofaso
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat the grill over medium-high heat.
- Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes.
- Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve.
- Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley.
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.
FRIED CLAMS AND OYSTERS
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
- When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
- Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.
BUCATINI WITH CLAMS AND SCALLOPS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
- Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
CLAMS KOKKINISTO
Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
Provided by ICYREDD
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 15.4 g, Cholesterol 53.1 mg, Fat 11.3 g, Fiber 3.1 g, Protein 13.4 g, SaturatedFat 2 g, Sodium 984.3 mg, Sugar 8 g
CLAMS WITH CHORIZO
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Scrub the clams, discarding any with cracked or open shells that fail to close when tapped.
- Heat the olive oil in a nonreactive large sautee pan or saucepan. Prick the sausage a few times with a toothpick. Fry the sausage over medium heat until cooked, about five minutes on each side. Transfer the sausage to a cutting board and let it cool, then cut it into thin slices.
- Discard all but two tablespoons of the fat from the pan. Add the onion and garlic and cook over medium heat until lightly brown, about three minutes. Stir in the sausage, tomatoes, parsley, bay leaf, pepper and wine. Bring the mixture to a boil. Stir in the clams and tightly cover the pot.
- Cook the clams over high heat until the shells open, about eight minutes. Shake the pan occasionally to give the shells room to open. Ladle the clams and cooking liquid into shallow bowls (discard any that have not opened).
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 4 grams, TransFat 0 grams
CLAMS AND CHOURICO
These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.
Provided by SKISMITTY
Categories Appetizers and Snacks Tapas
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
- Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
- Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 23.2 g, Cholesterol 45.6 mg, Fat 30.5 g, Fiber 2.9 g, Protein 12.9 g, SaturatedFat 7.8 g, Sodium 910.4 mg, Sugar 6.2 g
CLAMS CARBONARA RECIPE BY TASTY
Two classic Italian favorites, carbonara and vongole, come together in this savory, briny, creamy pasta dish.
Provided by Tikeyah Whittle
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6-10 minutes. Discard any clams that have not opened after 10 minutes.
- Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
- Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
- Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
- Enjoy!
CLAMS CALYPSO
this can be made with mussels too, i had a similar dish recently while vacationing in the caribbean.
Provided by chia2160
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- in a dutch oven heat bacon, stirring until it begins to get crispy.
- add garlic and cook for a few minutes until golden.
- add clams, ginger, jalapenos, squash, tomatoes, wine, stock and water, bring to a boil, then simmer until clams open, about 8-10 minutes.
- fold in black beans, mangoes, lime juice, parsley and cilantro.
- garnish with lime wedges and serve in bowls.
Nutrition Facts : Calories 983.6, Fat 43.3, SaturatedFat 8, Cholesterol 171.6, Sodium 550.8, Carbohydrate 60.4, Fiber 8.9, Sugar 22.6, Protein 68.8
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20 CLAM RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-06-22Category Recipe Roundup
- New England Clam Chowder. This is the first of many clam chowder entries on this list. There are several types of clam chowder, with New England being one of the best.
- Spaghetti with Clams. There’s always room for seafood pasta in my belly. Unlike pasta sauces that are ultra-rich and creamy, this one’s light yet scrumptious.
- Clam Dip. Cream cheese and clams together in one dip? I had no idea they worked together so well! This dip is creamy, briny, and garlicky with a bit of tang from lemon juice.
- Mediterranean-Style Steamed Clams Recipe. Steamed clams – kinda sounds a bit too basic, but wait until you hear what goes in the broth it’s steamed in.
- Garlic Butter Steamed Clams. Here’s another steamed recipe that’s also simple, yet bursting with flavor. This time, the clams are cooked in garlic, butter, lemon, and fresh herbs.
- White Clam Pizza. Garlic and clams star this highly addictive pizza! I can never limit myself to just one slice. New Haven-style pizza is rich and creamy, and doesn’t contain tomato sauce.
- Cape Cod Clam Chowder. Say hello to clam chowder number twp! Cape Cod clam chowder makes use of large, hard-shell clams called quahog s. This chowder is just as creamy, but thinner than usual.
- Caesar. To be completely honest, I personally am not a fan of this cocktail. But some people love this recipe, including my own dad! A mixture of Clamato juice, vodka, Worcestershire sauce, tabasco, horseradish, and celery, this cocktail is savory with a bit of a kick.
- Linguine with Red Clam Sauce. Picture your favorite pasta marinara, and then multiply the flavor by 10. That’s what you can expect from this recipe. The classic Italian treat is given a delicious seafood makeover!
- Clam Stuffed Mushrooms. Stuffed mushrooms always make me happy. Just by looking at it, you can tell it’s amazing! These earthy, meaty, and cheesy appetizers are impossible to resist.
12 BEST CLAM RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-12-24Estimated Reading Time 5 mins
- Stuffed Clams With Bacon. To make sophisticated "deviled" stuffed clams as an appetizer, remove clams from shells, mince the meat, and pan-saute with diced onion and green bell pepper.
- Japanese Clam Soup. Short-neck clams (called asari in Japan) are packed with flavor and require little seasoning. Cook them simply in the Japanese style by boiling in hot water until shells open, allowing the clams' natural liquor to meld with the water and create a wonderfully aromatic, clear broth.
- Deep-Fried Clams. Fried clams with a well-seasoned cracker crumb coating are delicious and easy to make at home, with no deep-fryer required. Use a high-sided Dutch oven to fry fresh shucked clams, or canned whole baby clams, allowing to drain on paper towels before serving hot, with lemon wedges alongside for squeezing.
- Easy White Clam Sauce. Linguine with clam sauce is a popular Friday night dinner in Italian-American households, but special enough to serve company. This easy recipe cooks chopped clams with garlic, onions and parsley to form a tasty sauce for tossing with hot cooked pasta noodles.
- Classic New England Clam Chowder. New England is known for its white clam chowder, which begins with a simple flour and butter roux. When reserved clam juice is added, the base becomes thick and creamy, creating a luscious sauce for canned clams, onions, and potatoes.
- Slow Cooker Manhattan-Style Clam Chowder. Manhattan clam chowder is a tomato-based seafood stew that includes bacon, onion, potatoes, and minced clams. Cook up a big pot of chowder to enjoy with crusty bread on cold autumn and winter nights with this easy recipe that bubbles away all day in your slow cooker, developing fantastic depth of flavor.
- Clams in Salsa Verde. Clams in salsa verde is a tasty "tapa" originating in the Basque region of Spain, which is well-known for its world-class seafood cuisine.
- Pasta With Red Clam Sauce. Can't get reservations at the local Italian restaurant? Shake out the tablecloth and get cooking this easy, trattoria-style pasta with red clam sauce.
- Steamed Clams With Bacon and Beer. Use manila or littleneck clams for this delicious, brothy seafood main dish that steams the tender bivalves in beer, with sauteed bacon and onions adding loads of savory flavor.
- Garlicky Baked Clams. Clams baked on the half-shell with a spicy, garlicky breadcrumb topping is an easy, elegant hors d'oeuvre to serve at cocktail parties and New Year's Eve soirees.
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