MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
- 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
- 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
- 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.
Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams
CLAMS WITH SAFFRON AND TOMATOES
Categories Tomato Clam Saffron Winter Bon Appétit
Yield Serves 4 as first course
Number Of Ingredients 11
Steps:
- Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.
- Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
- Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
ITALIAN CLAMS IN TOMATO AND HERB SAUCE
A delicious dish that looks fancy but is actually quite easy to make. A good dish for entertaining! Adapted from "The Essential Mediterranean Cookbook" published by Borders. Mussels can be used in place of clams. Make sure your clams aren't too small... you're eating them out of the shell!
Provided by Da Huz
Categories European
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Buy your clams the same day you intend to cook them. This ensures that you will have as few dead clams as possible.
- Store your clams in the fridge in a colander, covered loosely with a damp paper towel.
- Chop the tomatoes in a food processor until they are finely diced (not yet pasty).
- Heat 3 tbsp oil in a saucepan. Add the garlic and red pepper and cook for about a minute.
- Add the tomatoes and sugar to taste (about 1/2 tsp). Simmer for at least 1/2 hour, preferably for a whole hour.
- Preheat the oven to 315 degrees. Slice your bread to 1/2 inch thickness. Spread a little olive oil on each slice. Toast in the oven for 10 minutes.
- If necessary, scrub and de-beard your clams. Any clams that have broken shells must be thrown out. Any shells that are open and will not close when tapped on the counter must be thrown out.
- Food process the onion until it is finely diced.
- Put 3 tbsp olive oil in a large skillet that has a lid. Heat, then add onion and cook about 3 minutes. Do not brown.
- Add the sprigs of parsley and thyme to the pan and cook another 30 seconds, then add the wine. Boil, then simmer 5 minutes.
- Add the clams that did not get thrown out. Cover, turn the heat to high and cook 5-8 minutes, or until the clams have opened. Shake the pan frequently to stir, but do not take off the lid.
- After clams have opened, remove from heat. Throw out any clams that did not open (they were dead before you started cooking).
- Strain the cooking liquid into the tomato sauce. Throw out the sprigs and the onion.
- Place toasted bread in a ring around the outside of the serving bowl. Place the clams in the middle of the bowl and pour the tomato sauce over them.
- Garnish with chopped parsley and thyme.
STEAMED CLAMS IN GARLIC SAFFRON BROTH
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Crumble saffron into 1 cup of boiling water. Set aside to steep.
- Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g
CLAMS IN TOMATO AND SAFFRON SAUCE RECIPE
Provided by ibcarolek
Number Of Ingredients 12
Steps:
- to clean clams, put them in a bowl of cold salty water and let soak for 2 hours. This should help get rid of some of the grit. Put saffron threads in a bowl with 1 tablespoon of hot water and let soak. Heat olive oil in a casserole dish over gentle heat, then add the onion and cook for 3 minutes. Add the garlic, sherry, tomato paste, parsely, paprika, cayenne, saffron with its juice, and 1/4 cup of water. Bring to a boil and boil for 4 minutes. Add the clams, cover with a lid and cook for 4 minutes until the shells steam open. Discard any that don't. Stir in the ground almonds and cook for 1 minute more. Remove from heat and set aside, covered wit a lid for 5 minutes. Serve warm with plenty of bread to mop up juices.
CLAMS AND SAUSAGE IN SAFFRON SAUCE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice. Strain the hot juice into a bowl, reserving the tomato pulp. Stir the saffron into the juice and allow to steep while continuing with the recipe. If using canned tomatoes, chop the pulp.
- Heat two tablespoons of the oil in a large, heavy casserole. Add the sausages and saute until they are lightly browned. Remove the sausages from the pan and reserve.
- Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown. Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams. Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
- While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned. Drain them on absorbent paper.
- To serve, place the fried bread in each of four shallow bowls. Spoon the clams and sausage, along with the liquid, over the bread. Sprinkle with parsley and serve
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 38 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1767 milligrams, Sugar 4 grams, TransFat 0 grams
CLAMS IN TOMATO SAUCE
A splash of fino sherry and a smidgen of pesto add a sensational kick to these tomato clams. Serves four as an appetizer or two for a main.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
- Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.
- Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
- Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
- Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.
Nutrition Facts : Calories 800.9, Fat 19, SaturatedFat 2.5, Cholesterol 173.7, Sodium 317, Carbohydrate 41.2, Fiber 3.8, Sugar 7.4, Protein 69.1
CLAMS AND CHORIZO WITH TOMATO AND GARLIC
Steps:
- Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.
- Stir in clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes. (Discard any that have not opened after 12 minutes.) Serve immediately.
STEAMED CLAMS WITH TOMATOES
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 18m
Number Of Ingredients 6
Steps:
- In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.
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- In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute. Let cool, then whisk in the olive and vegetable oils and the pepper.
- In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine. Cover and cook over high heat for 5 minutes. Transfer any clams that have opened to a large bowl. Cover and continue to cook, removing the clams as they open. Pour the hot broth over the clams, leaving behind any grit. Garnish with the parsley and serve.
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