Clams Italiano Recipes

CLAMS ITALIANO

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
• Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

BAKED CLAMS ITALIANO

Steps:

• Drain clams and reserve 3 tablespoons broth.
• Heat olive oil in a small frying pan. Sauté onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminum shells.
• Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs.
• On a baking sheet, bake in a 375°F oven for 25 minutes, or until crusty on top.

ITALIAN CLAMS IN TOMATO AND HERB SAUCE

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 WITH SPICY ITALIAN SAUSAGE AND FENNEL

Steps:

• Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

BAKED CLAMS WITH ITALIAN-STYLE BREADCRUMBS AND HORSERADISH

Steps:

• Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
• In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
• Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
• Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.