Clams Creole Recipes

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CLAMS CASINO



Clams Casino image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h10m

Yield 4 appetizer servings

Number Of Ingredients 18

2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter)
6 ounces andouille sausage
1 tablespoon vegetable oil
1 stick unsalted butter, at room temperature
2 tablespoons finely minced garlic
1 tablespoon minced parsley leaves, plus more for garnishing
1 teaspoon Essence, recipe follows
1/2 lemon, juiced
1/2 cup bread crumbs
2 slices thick-cut bacon, each cut into 12 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Put clams on a baking sheet and cover with plastic wrap; refrigerate until topping is prepared.
  • Put the andouille in a food processor and process until finely chopped. Heat the vegetable oil in a small saute pan and, when hot, add the sausage. Cook, stirring frequently, until browned and the fat is rendered. Transfer to a mixing bowl and allow to cool.
  • In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice and cooled andouille. Stir to blend thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. Refrigerate until firm.
  • Heat the broiler.
  • Remove the clams from the refrigerator and remove the plastic wrap. Top each clam with a pat of the garlic butter, then divide the bread crumbs evenly among the clams. Top each clam with 1 piece of the bacon and broil until the bacon is crispy and the clams are cooked through, about 5 to 6 minutes.
  • Remove from the oven. Arrange the clams on a platter and garnish with more parsley. Serve hot or warm.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

CLAM BAKE



Clam Bake image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 15

10 ears corn
200 middleneck clams
6 fresno chiles
6 jalapeno chiles
1 head garlic
2 red onions, sliced
100 PEI mussels
2 tablespoons coriander seed
2 tablespoons cumin seed
2 stalks celery, chopped
2 tablespoons kosher salt
4 red peppers, chopped
3 pounds smoked sausage, in casings
1 bottle white wine
Water, to cover

Steps:

  • Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.

SHRIMP CREOLE



Shrimp Creole image

From River Road Community Cookbook - 1980 "Shrimp Creole is probably one of the most widespread of the old Creole classics, and rightfully so because it's certainly one of the best. This spicy version gains extra richness from the addition of Burgundy Wine."

Provided by tsnam213

Categories     Creole

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/3 cup vegetable oil
6 green onions, chopped
1 large onion, chopped
2 medium green bell peppers, chopped
4 garlic cloves, minced
3 celery ribs, chopped
6 large tomatoes, peeled, chopped
1 1/2 cups Burgundy wine
1 cup seafood stock or 1 (8 ounce) bottle clam juice
1 large bay leaf, minced
1 tablespoon minced fresh thyme or 3/4 teaspoon dried leaf thyme
1 tablespoon minced parsley, preferable flat-leaf
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper (cayenne)
salt
1 lemon, juice of
3 lbs uncooked medium shrimp, peeled and deveined
hot cooked rice
chopped green onion
minced parsley

Steps:

  • In heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery: saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice. Cover, cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasoning, adjust if necessary. To serve, spoon rice onto each plate, top with sauce and shrimp. Sprinkle green onion and parsley over top, serve hot. Makes 4 to 6 servings.

Nutrition Facts : Calories 696.3, Fat 24.9, SaturatedFat 3.7, Cholesterol 518.4, Sodium 550.3, Carbohydrate 28.6, Fiber 6.2, Sugar 11.6, Protein 73.5

CLAMS CREOLE



Clams Creole image

Clams are steamed with tomatoes, chilies and wine in this fast and easy dish. Serve over linguine with crusty bread to sop up the juice!

Provided by STORMKAT

Categories     Main Dish Clams

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
½ cup chopped green onions, white part only
½ cup finely chopped green bell pepper
½ cup finely chopped celery
2 teaspoons minced garlic
¼ cup white wine
1 (10 ounce) can diced tomatoes with green chile peppers
2 pounds fresh cherrystone or littleneck clams, scrubbed

Steps:

  • Heat oil in a pot large enough to hold your clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes.
  • Stir in the can of tomatoes with green chilies, wine and clams. Turn the heat up to medium-high, cover the pot, and cook for 5 to 8 minutes, or just until all of the clams have opened. Remove from heat immediately.

Nutrition Facts : Calories 89.2 calories, Carbohydrate 6.2 g, Cholesterol 11.6 mg, Fat 3.8 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 0.5 g, Sodium 315.6 mg, Sugar 1 g

SHRIMP CREOLE



Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories     Dinner     Seafood     Shellfish     Shrimp     Herb     Pepper     Tomato     Gourmet

Number Of Ingredients 14

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

Steps:

  • In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
  • Serve shrimp and sauce over coked rice.

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