Clams For Clam Haters Recipe For Shrimp

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MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

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.

SHRIMP BOIL WITH CLAMS AND LEMON



Shrimp Boil with Clams and Lemon image

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

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.

Nutrition Facts : Calories 573 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 341 milligrams, Sodium 1736 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 59 grams, Sugar 2 grams

CLAMS AND SHRIMP



Clams and Shrimp image

Make and share this Clams and Shrimp recipe from Food.com.

Provided by cervantesbrandi

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1/2 lb kielbasa (sliced)
3 cups potatoes (chopped)
1 medium onion (chopped)
2 celery ribs (chopped)
1 bay leaf
3 garlic cloves (finely minced)
5 -6 sprigs fresh thyme
1/4 teaspoon black pepper
1 lb large shrimp, peeled and deveined
1 tablespoon seafood seasoning (I use old bay)
2 ears corn on the cob (cut in thirds)
2 diced tomatoes (roasted on a pan until skins are black before chopping)
4 cups chicken stock
2 dozen littleneck clams

Steps:

  • Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
  • Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
  • Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
  • Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).

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.

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.

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

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!

LINGUINE WITH SHRIMP AND CLAM SAUCE



Linguine With Shrimp and Clam Sauce image

My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.

Provided by Lovellama

Categories     High Protein

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

6 1/2 ounces minced clams (canned)
water
1/2 lb medium shrimp
8 ounces linguine
1 tablespoon dry sherry
3 tablespoons butter
3 tablespoons olive oil
1 garlic clove, thinly sliced
2 tablespoons parsley, minced
salt

Steps:

  • Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
  • Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
  • In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
  • In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
  • With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
  • Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
  • Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
  • Add parsley and cook 1 minute.
  • Add salt to taste, serve over linguine.

Nutrition Facts : Calories 697.4, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3

CLAMS FOR CLAM-HATERS



Clams for Clam-Haters image

I'm just not a fish lover. But this one REALLY works for me. Makes a great appetizer for a crowd, too. Festive, pretty, delicious, and FULL of IRON! 8-)

Provided by Pellerin

Categories     < 15 Mins

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

24 manilla clams (~12 per person) or 24 mussels (~12 per person)
1 tablespoon olive oil
4 tablespoons butter (separated)
6 garlic cloves, chopped (separated)
1/2 cup fresh basil, julienned
1/4 cup dry sherry
1 cup clam juice
2/3 cup breadcrumbs, seasoned
1/2 cup parmesan cheese, grated (I prefer Grano Padano for this)

Steps:

  • Scrub clam shells well. In a small glass bowl, microwave/melt half of the butter. In a Dutch oven, heat olive oil and the remaining half of the butter on medium heat. Sauté the garlic lightly. Remove half of the garlic from the Dutch oven and add it to the melted butter.
  • In a small skillet, toast the breadcrumbs. Pour the melted butter/garlic over the crumbs. Stir in the cheese. Toast a bit more, then set aside.
  • Into the Dutch oven with the oil, butter, and garlic mixture, add the basil, sherry, and clam juice. Bring to a rapid boil and reduce a bit. Add a little salt and a good portion of pepper. Drop in the clams and cover with tight lid. Cook for 4 -5 minutes. Remove lid, stir well. If all are open, great - if not, re-cover and cook for another minute or so. Remove any that are not open.
  • Place open clams into serving bowls. Add ½ of the broth. Sprinkle generously with breadcrumb mixture. Pour remaining broth over breadcrumbs. Garnish with extra basil. Dive in!

Nutrition Facts : Calories 840.7, Fat 40.9, SaturatedFat 20.5, Cholesterol 142.2, Sodium 1353.7, Carbohydrate 52.1, Fiber 2.7, Sugar 7.8, Protein 38.6

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