Clams In Olive Oil With Jamon And Pine Nuts Recipes

CLAM LINGUINE

Clam Linguine image

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Provided by Paris

Categories Main Dish Recipes Seafood Main Dish Recipes Clams

Time 35m

Yield 3

Number Of Ingredients 8

Ingredients

¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
Add clams to the skillet and heat through; top with cheese and serve immediately.

Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g

SCOTT URE'S CLAMS AND GARLIC

Scott Ure's Clams And Garlic image

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

Ingredients

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley

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 WITH SHERRY AND OLIVES

Clams With Sherry and Olives image

The complex flavor of this dish-briny, aromatic, slightly spicy-belies the extraordinarily simple method of actually making it.

Provided by Rebekah Peppler

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
6 garlic cloves, finely chopped
1 teaspoon piment d'Espelette
Fine sea salt
3 pounds [1.4 kg] small clams, such as littlenecks, scrubbed clean
1 cup [160 g] Castelvetrano olives
1 cup [240 ml] dry white wine
½ cup [120 ml] fino or manzanilla sherry
½ cup [20 g] finely chopped fresh flat-leaf parsley
Crusty bread, for serving

Steps:

In a large Dutch oven or pot over medium-high heat, add the oil and garlic and cook, stirring, until the garlic is golden and fragrant, about 2 minutes. Add the piment d'Espelette and season with salt; cook for 10 seconds more, then stir in the clams, olives, wine, and sherry. Bring to a boil, then cover the pot with a tight-fitting lid, lower the heat to medium-low, and simmer until the clams open, 10 to 12 minutes. Uncover, remove and discard any clams that don't open, and add ¼ cup [10 g] of the parsley to the pot. Stir to combine and transfer to a serving platter. Sprinkle with the remaining ¼ cup [10 g] of parsley. Serve with crusty bread.

BAKED CLAMS WITH PINE NUTS AND BASIL

Baked Clams with Pine Nuts and Basil image

These stuffed clams are brimming with flavor.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 6

Number Of Ingredients 12

Ingredients

1/3 cup pine nuts
2 pounds quahog clams, shucked, liquid and shells reserved
5 pounds cherrystone clams, shucked, liquid reserved
1 clove garlic, minced
1 tablespoon unsalted butter, room temperature, plus 1 tablespoon melted
1 cup loosely packed fresh basil leaves, coarsely chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon dry vermouth
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup dry breadcrumbs
1 lemon, sliced into wedges

Steps:

Heat oven to 400 degrees. Place pine nuts in a single layer on a rimmed baking sheet; toast until golden, about 7 minutes. Shake the pan often while baking to make sure the nuts toast evenly. Let cool; finely chop.
Wash and dry 6 quahog shells; set aside.
Coarsely chop clams; in a large bowl, toss clams with pine nuts, garlic, 1 tablespoon softened butter, basil, lemon juice, vermouth, salt, and pepper; add 1 to 2 tablespoons clam liquid. In a small bowl, mix breadcrumbs with 1 tablespoon melted butter.
Divide clam mixture among reserved shells on a baking sheet; sprinkle with breadcrumbs, and bake until golden brown, about 15 minutes. Serve with lemon wedges.

CLAMS IN OLIVE OIL WITH JAMON AND PINE NUTS

Clams in Olive Oil With Jamon and Pine Nuts image

(Almejas Con Aceite De Oliva, Jamon Y Pinones) This recipe is adapted from "The New Spanish Table" cookbook. This popular dish is served at the El Suquet de l'Almirall restaurant in Barcelona, clams 'poached' in olive oil together with pine nuts and bits of serrano ham. Three simple flavors, each with its own elusively sweet aftertaste. And the dish is rediculously easy, to boot. For best results, use a lovely olive oil and good pine nuts, preferably imported from the Mediterranean, not from China. You'll want plenty of bread to mop up the sauce. Any leftover sauce is delicious tossed with pasta.

Provided by TxGriffLover

Categories Spanish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups fragrant extra virgin olive oil
2 small garlic cloves, sliced
2/3 cup pine nuts
3 ounces piece serrano ham, finely diced (or proscuitto)
2 lbs small clams, scrubbed (Manillas or Littlenecks)
2 -3 tablespoons fresh flat-leaf parsley, minced
crusty bread, for serving

Steps:

Heat the olive oil and garlic in a wide earthenware cazuela, a very large heavy skillet, or a wide casserole over medium heat. Add the pine nuts and ham and cook, stirring, until the nuts just begin to color, about 2 minutes.
Add the clams, cover the cazuela, and cook until the clams open, 4 to 7 minutes depending on their size, shaking the pan occasionally. Discard any clams that don't open.
Serve the clams directly from the cazuela or spoon them into bowls, adding plenty of the cooking liquid to each bowl. Sprinkle the parsley on top and serve with plenty of bread as a first course.

Nutrition Facts : Calories 919.1, Fat 85.1, SaturatedFat 10.6, Cholesterol 77.2, Sodium 130.2, Carbohydrate 9.4, Fiber 0.9, Sugar 0.8, Protein 32.2

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