Clams In Rich Broth With Orzo Recipes

CLAMS IN CREAM AND THYME BROTH

Steps:

• Wash clams in cold running water and scrub with a brush to remove surface sand.
• Place clams in a large saucepan with clam juice, thyme, pepper, and cream. Cover and cook over high heat, shaking occasionally, until shells open, 4 to 6 minutes. Remove from heat. Season with salt to taste.

CLAMS IN RICH BROTH WITH ORZO

Steps:

• In a large, heavy pot, heat oil over medium heat. Add garlic andcook until golden brown, 2 to 3 minutes. Add onion and chilepeppers and cook until onion is soft, 5 to 7 minutes.
• Add wine and bring to a boil. Add stock or water and boil for 5 minutes. Add butter, clams, tomato, and salt to taste, and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened (discard any that haven't). Stir in herbs.
• Meanwhile, bring a large pan of water to a boil. Add orzo and apinch of salt; cook until al dente. Drain and drizzle with a little oil.
• Spoon a serving of orzo in each of 4 large bowls, add enoughbroth just to cover, and arrange clams around edge of each bowl.

BROTHY CLAMS AND CHORIZO

Steps:

• In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
• Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
• After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

COCONUT BROTH CLAMS RECIPE BY TASTY

Steps:

• Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
• Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
• Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
• Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
• Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
• Brush each slice with olive oil and sprinkle with salt.
• Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
• Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
• Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
• Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
• Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
• Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
• Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
• Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
• Enjoy!

CLAMS IN BROTH

Steps:

• Cook clams:
• In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
• While clams cook, grill bread:
• Preheat grill (high heat).
• Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
• When clams are cooked, stir in parsley. Serve clams with grilled bread.

BROTHY CLAMS AND CHORIZO

Steps:

• In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
• Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
• After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

BROTHY ORZO AND PORK MEATBALLS

Steps:

• Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter.
• In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges.

CLAMS IN SPINACH AND GARLIC BROTH

Steps:

• Place chicken stock in 4-quart saucepan. Add 3 cups spinach, and cook until wilted, about 2 minutes. Use slotted spoon to transfer spinach to blender, with 1/2 cup hot chicken stock. Puree.
• Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes. Drain clams, and strain liquid into chicken stock. Set clams aside.
• Add parsley, watercress, basil, chives and remaining spinach to blender. Puree. Add garlic and shallots. Puree. Add butter. Puree, and pour mixture into chicken stock. Add lemon juice, Pernod and cream. Season to taste with pepper.
• Add clams to broth, reheat and serve.