Clams Recipe Epicurious Recipes Recipe For Shrimp

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MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH



Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish image

Categories     Olive     Rice     Shellfish     Sauté     Dinner     Seafood     Clam     Mussel     Shrimp     Saffron     Fall     Party     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
  • Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

ONE POT CLAM BAKE



One Pot Clam Bake image

Provided by Bon Appétit Test Kitchen

Categories     Potato     Steam     Dinner     Seafood     Clam     Lobster     Mussel     White Wine     Summer     Birthday     Family Reunion     Healthy     Engagement Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 17

1 750 milliliters bottle dry white wine
2 1/2 pounds small new potatoes, about 1 inch in diameter
8 live lobsters, about 1 1/4 pounds each
8 large eggs
8 ears of corn, husked, halved
4 celery stalks, cut diagonally into 1/2 inch pieces
1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
2 lemons, quartered, sliced
1 orange, quartered, sliced
1 head of garlic, cloves separated
1 large bunch thyme
4 pounds littleneck, Manila, or steamer clams, scrubbed
2 pounds mussels, scrubbed, debearded
Chile-Thyme Spice Mix
1 cup (2 sticks) salted butter, melted
Special Equipment
You'll need a 30-quart 3-piece steaming pot

Steps:

  • Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
  • Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.

GARLICKY STEAMED CLAMS



Garlicky Steamed Clams image

This recipe is simple but packed with flavor. You can substitute other shellfish, such as mussels or shrimp or cracked crab, or a combination of all of these. This version gives a nod to Provence, using herbes de Provence and Pernod. The rich liquor created by the combination of the shellfish, garlic, wine, and herbs is the best part! Bake up some No-Knead Dutch Oven Bread (page 85) to accompany this delightful dish.

Yield serves 4 as a first course or main course

Number Of Ingredients 13

2 tablespoons olive oil
4 to 6 large cloves garlic, sliced
2 cups dry white wine or vermouth
2 cups water or shellfish stock
2 bay leaves
1/2 teaspoon dried thyme, or 1/4 teaspoon herbes de Provence
Pinch of red pepper flakes (optional)
3 1/2 pounds small Manila clams, scrubbed
Fine sea salt or kosher salt
4 tablespoons unsalted butter
1/2 cup minced fresh flat-leaf parsley
3 tablespoons Pernod (optional)
Juice of 1 lemon

Steps:

  • Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.
  • Heat the olive oil in a Dutch oven or clay pot over direct heat. Move the pot to indirect heat, add the garlic, and sauté for 2 minutes. Add the wine, water, and bay leaves and move back to direct heat to bring to a low boil. Stir in the thyme and optional pepper flakes and place the clams in the liquid. Cover and move to indirect heat to cook until the clams open, about 10 minutes. Add salt to taste. Stir in the butter, parsley, and Pernod and cook, uncovered, for 10 minutes. Add lemon juice to taste and serve hot with crusty bread.

PACCHERI WITH SHELLFISH, SQUID, AND TOMATOES



Paccheri with Shellfish, Squid, and Tomatoes image

Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.

Provided by Ignacio Mattos

Categories     Bon Appétit     Dinner     Seafood     Shellfish     Mussel     Shrimp     Clam     Pasta     Tomato     Squid     Garlic     Basil     Quick and Healthy     Healthy     Dairy Free     White Wine     Wine

Yield 8 servings

Number Of Ingredients 13

3 medium tomatoes, halved, seeds and cores removed
12 oz. cleaned squid, bodies and tentacles separated
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 1/2 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved
2 cups dry white wine, divided
6 garlic cloves, thinly sliced
1 lb. cockles or Manila clams, scrubbed
1 lb. mussels, scrubbed, debearded
1/2 tsp. crushed red pepper flakes
2 lb. paccheri or other large tube pasta
Kosher salt
1 Tbsp. fish sauce (optional)
1 cup torn basil

Steps:

  • Grate tomatoes, cut side down, on the largest holes of a box grater into a medium bowl until only the skin is left. Finely chop skin and add to bowl.
  • Cut squid bodies in half lengthwise, then cut each half crosswise into 1/2" pieces. Place in a small bowl. Cut tentacles in half crosswise; add to bowl.
  • Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add reserved shrimp shells and heads (if using). Cook, smashing down on shells and heads, until shells are beginning to brown, 10-12 minutes. Add 1 cup wine and cook until reduced by half and alcohol aroma is gone, about 5 minutes. Add 2 cups water and bring to a boil. Reduce heat to a bare simmer and cook until reduced by one-third, 15-20 minutes. Let stock cool 20 minutes, then strain through a fine-mesh sieve, pressing on solids, into a heatproof measuring glass (you should have about 1 1/2 cups). Set aside.
  • Wipe out pot. Pour in remaining 3 Tbsp. oil and heat over medium. Add garlic and cook, stirring occasionally, until just golden, about 5 minutes. Add grated tomatoes and cook, stirring occasionally, until tomatoes thicken slightly and begin to stick to bottom of pot, 6-8 minutes. Add cockles, mussels, red pepper flakes, and remaining 1 cup wine. Cover pot and cook, shaking occasionally, until cockles and mussels are open, about 5 minutes. Using a slotted spoon, transfer cockles and mussels to a medium bowl, leaving behind any that have not opened. Cover pot again and cook unopened cockles and mussels another minute or so, then transfer to bowl with others. Discard any that have not opened at this point. Keep shellfish sauce warm.
  • Meanwhile, cook pasta in a large pot of boiling salted water, until just slightly under al dente, 6-8 minutes.
  • Using a heatproof measuring cup, scoop out about 1 cup pasta water. Transfer pasta to pot with sauce with a slotted spoon or mesh spider. Add reserved stock and bring to a boil. Reduce heat to a simmer and add shrimp and squid to sauce. Cook, tossing constantly and adding pasta water a splash at a time as needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes. Add fish sauce, if using, and fold in steamed cockles and mussels. Taste and season with salt if needed.
  • Transfer pasta to a platter. Top with basil and drizzle with oil.

SHRIMP MOLD



Shrimp Mold image

Yield serves 12-15

Number Of Ingredients 10

The juice from one 6 1/2-ounce can minced clams, clams reserved for another use
Three 1/4-ounce packets unflavored gelatin
1 pound fresh shrimp, cooked
One 8-ounce package cream cheese
1 small onion, grated
1 cup mayonnaise
1 cup chopped celery
1 tablespoon Worcestershire sauce
The Lady's Insane Salt
Fresh chopped parsley and paprika, for garnish

Steps:

  • Place the clam juice in a large bowl. Add the gelatin and stir until dissolved. Add the shrimp, cream cheese, onion, mayonnaise, celery, Worcestershire sauce, and Insane Salt to taste. Pour the mixture into a lightly greased 1-quart mold and refrigerate for at least 2 hours or until firm. To serve, turn the mold out onto a platter. Garnish with parsley and paprika. Serve with crackers.

MUSSELS, CLAMS AND SHRIMP IN SPICY TOMATO BROTH



Mussels, Clams and Shrimp in Spicy Tomato Broth image

Categories     Bread     Tomato     Clam     Mussel     Shrimp     Simmer     Boil

Yield 6 main-course servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper flakes
1 cup dry white wine
1 (28-ounce) can diced tomatoes with juices
24 small littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, and butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread, to serve

Steps:

  • In a large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and sauté until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.
  • Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.

BOBBY FLAY'S CIOPPINO



Bobby Flay's Cioppino image

Yield serves 4 to 6

Number Of Ingredients 24

6 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock (see Sources, page 269)
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 1/2 pounds sea bass fillets, cut into 2-inch squares
12 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish (optional)
2 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
Few dashes of hot sauce
Sourdough Croutons (recipe follows)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 anchovies packed in oil, patted dry
Kosher salt and freshly ground black pepper
8 (1/2-inch-thick) slices sourdough bread
Olive oil

Steps:

  • Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, and cook until fragrant, 1 minute. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay leaf, and thyme sprigs. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 15 minutes.
  • While the broth is cooking, heat 2 tablespoons of the oil in large sauté pan over high heat. Season the bass on both sides with salt and pepper, and cook until golden brown, about 2 minutes per side. Remove to a plate.
  • Add the remaining 2 tablespoons oil to the same pan. Season the shrimp and sauté until light golden brown, about 1 minute per side. Remove to the plate with the bass.
  • Add the clams and mussels to the thickened broth and cook until they open (discarding any that do not), about 3 minutes. Add the bass and shrimp, and cook just to heat through, about 1 minute. Stir in the parsley and tarragon, and season with the honey, hot sauce, and salt and pepper to taste. Remove the bay leaf.
  • To serve, place a crouton in each of 4 to 6 bowls, ladle some of the cioppino on top, and top with the remaining croutons. Garnish with parsley leaves, if desired.
  • Preheat a grill pan over medium-high heat, or preheat your broiler.
  • Combine the butter and anchovies in a food processor, and process until smooth. Season with salt and pepper, and scrape into a bowl.
  • Brush one side of the bread with olive oil, and season with salt and pepper. Grill, oil side down (or broil, oil side up), until light golden brown. Turn over and continue grilling until light golden brown on both sides.
  • Remove the bread to a platter, and spread some of the butter mixture on the seasoned side. Cut each slice in half crosswise, to make 16 croutons.

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

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

CLAM, SHRIMP, & SCALLOP PAN ROAST



Clam, Shrimp, & Scallop Pan Roast image

Categories     Bread     Sauce     Roast     Clam     Scallop     Shrimp     Simmer     Boil

Yield feeds 4

Number Of Ingredients 15

The Shellfish
2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons Mutha Sauce (page 165)
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)
1/2 pound sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
The Garnish
2 tablespoons chopped fresh Italian parsley

Steps:

  • Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
  • Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
  • Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

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