CLAMS IN WHITE BEAN SAUCE
Steps:
- Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
- Halve fennel and remove fronds (don't toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
- Heat 1/4 cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
- While that's happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
- Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5-7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7-9 minutes; discard any clams that don't open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.
- Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
- Serve clams topped with salad and toasted bread for dipping into sauce.
MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE
Provided by Food Network
Number Of Ingredients 19
Steps:
- Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
- Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
- Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
- Plate Presentation:
- Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
CLAMS WITH BLACK BEAN SAUCE
This dish is ready to serve in 20 minutes, yet elegant enough for entertaining. These flavors come from the assortment of Asian spices easily found on Amazon. Once bought, the spices are long-lasting so you can recreate this tasty finger food at multiple get-togethers.
Provided by Anita Lo
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Check the clams by prodding any open clams gently with a knife. If they don't close, discard them. Trim, mash and finely chop the garlic clove. Peel and julienne a generous pinch of fresh ginger root.
- Heat a shallow pan (with a tight fitting lid) over medium high heat. Add the oil, garlic and ginger and cook until sizzling but not browned. Add the clams in a single layer, chicken stock and black beans, and cover and cook until the clams just open, about 5 minutes, stirring occasionally.
- While the clams are steaming, slice the herbs for the garnish. Check the clams and stir gently to ensure even cooking.
- Remove the clams to a serving bowl with a slotted spoon. Add the oyster sauce, sugar and black pepper to the cooking liquid and taste. Reduce if you desire a fuller flavored sauce. While boiling, whisk in the cornstarch mixture a little at a time until thickened to the desired consistency. Spoon the sauce over the cooked clams and serve with the basil, mint or scallion greens. Serve immediately.
WHITE BEANS WITH CLAMS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Soak the beans overnight. The following day, drain them and cover with cold water. Add the onions, garlic, carrots, parsley sprigs and bay leaves. Bring to boil, add one cup cold water to cut the boil, then return to a boil, cover and simmer very slowly one-and-a-half to two hours, or until beans are tender.
- When the beans are almost tender, start preparing the clams. Heat the oil in a skillet and sauté the onion and garlic until the onion is wilted. Add the clams and cook over medium high heat, stirring frequently, until they open. Sprinkle in the paprika and the parsley. Add the wine, chili pepper, salt (if necessary), and pepper. Cook 5 minutes more.
- Stir saffron and salt into the beans, add clams with all liquid in the pan. Shake to mix in clams and liquid. Cover and cook for five minutes.
- Serve the beans in soup bowls with the clams arranged on top.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 513 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED CLAMS WITH BLACK BEAN SAUCE
Simple and incredibly delicious. If you prefer a thick sauce, like that served at many Chinese restaurants, add cornstarch (as directed) at the end of cooking; it's by no means necessary, however. Use the smallest clams you can find, preferably just an inch or so in diameter. Cockles, which are even smaller, are often the best choice; manila clams (which are brown) are also good. Serve this dish with Basic Long-Grain Rice (page 506).
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
- Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
- Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
- Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
- Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.
CLAMS IN BLACK-BEAN SAUCE
"Clams in black-bean sauce is another American mainstay: bright, piquant, boasting more loudly of its flavorings than of its clams," Nicole Mones wrote in The New York Times Magazine in 2007. Adapted from her husband, Paul, this recipe comes together quickly. Salted black beans are paired with bright aromatics, a wine-infused broth and briny clams, possibly the best part. As Ms. Mones wrote, "Discovering the baby clams at the bottom in their little bath of broth is the dish's final delight."
Provided by Nicole Mones
Categories dinner, easy, one pot, main course
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Dissolve cornstarch in 1 tablespoon warm water and set aside. Soak the salted beans in 1/2 cup warm water for 10 minutes. Drain, and mash coarsely with a fork.
- Set a wok over high heat and pour in the oil. Add the garlic, scallions and ginger and stir-fry for 30 seconds. Add the beans and red-pepper flakes and cook for 30 seconds. Drop in the clams and stir-fry for 30 seconds, then pour in the wine and broth. Reduce heat to medium and cook, covered, until most of the clams have opened, about 2 to 3 minutes. Add the cornstarch mixture and raise heat to high. Stir and cook, uncovered, until the sauce adheres to the clams, about 2 minutes. Sprinkle in the cilantro.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 1380 milligrams, Sugar 1 gram, TransFat 0 grams
STEAMED CLAMS IN WHITE WINE SAUCE
Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.
Provided by jndeans
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
- Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
STIR-FRIED CLAMS IN BLACK BEAN SAUCE
Make and share this Stir-Fried Clams in Black Bean Sauce recipe from Food.com.
Provided by evelynathens
Categories Chinese
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly.
- Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes.
- Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open.
- Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired.
- Serve over hot, steamed rice.
CLAMS IN BLACK BEAN SAUCE
This is a Bob Chinn's Restaurant recipe found in the Chicago Sun-Times. While I haven't made this recipe, I've had this dish at his restaurant and it's outstanding. I plan to try this soon. Prep and cook times are approximate.
Provided by Hey Jude
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To clean the clams of their sand, gently scrub the outside.
- Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
- let stand 1 hour, then rinse and drain.
- Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
- Remove the steamer from the wok immediately; do not overcook the clams.
- Heat corn oil in a deep saucepan or wok over medium heat.
- When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
- Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
- Stir in the stock, cook 2 minutes more.
- In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
- Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
- Sauce will thicken somewhat to the consistency of a glaze.
- Add more cornstarch mixture if necessary.
- Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
- Stir to mix.
- Add the reserved clams and stir just until coated.
- Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
- Serve immediately.
Nutrition Facts : Calories 523.5, Fat 32.1, SaturatedFat 4.5, Cholesterol 44.4, Sodium 4339.1, Carbohydrate 24.7, Fiber 2.3, Sugar 2.8, Protein 26.7
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Reviews 1Category Dinner, SeafoodServings 2Estimated Reading Time 3 mins
- Heat oil in a cast iron skillet. Add sliced leek and onion. Cook until leek is translucent (3-5 minutes) then add garlic, clams, zest and juice from a half lemon. Cover and cook until some clams start to open (5-7 minutes).
- Transfer the open clams to a bowl. Cover skillet and cook until remaining clams open. Discard any clams that don't open.
- Remove all open clams from skillet. Add in beans, cilantro, scallion and season with salt and pepper. Loosen sauce with water, if it looks too thick.
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- Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
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