Clams Valentino Recipes

BELGIAN-ISH CLAMS

Belgian-ish Clams image

Provided by Daphne Brogdon

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 to 5 pounds small clams, such as savory, Manila or littlenecks
3 tablespoons olive oil
3 tablespoons unsalted butter
1 onion, diced
4 cloves garlic, minced
2 teaspoons caraway seeds
2 teaspoons fresh thyme
3 red bliss potatoes, cubed
2 bottles Belgium beer
3 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper
1 loaf crusty bread, for serving

Steps:

Place the clams in a large bowl, fill with cold water and let soak for 5 minutes. Slightly agitate the clams with your hands so they release any sand, which will drop to the bottom of the bowl. Refill the water and repeat this process until no sand remains.
Heat a large saucepan over medium heat. Add the olive oil and 2 tablespoons butter. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Add the garlic, caraway seeds and thyme and continue to cook for 2 minutes.
Add the potatoes, beer and clams and cover. Allow the clams to cook until they are cooked through and open, 5 to 6 minutes. Make sure to shake the pot every 2 minutes or so to agitate the clams to help them to open up and keep them cover in liquid.
Using a slotted spoon, transfer the cooked clams to a large bowl. Discard any unopened clams. Continue to simmer the cooking liquid uncovered until the sauce is slightly reduced, 6 to 7 minutes.
Take the liquid off the heat, stir in the chopped parsley and remaining tablespoon butter. Season to taste with salt and pepper. Place the clams in individual bowls, cover with the liquid and serve with crusty bread on the side.
Cook's Note: If you can't find clams, mussel will also work for this recipe.

CLAMS WITH JALAPEñO, LEMON, AND BASIL

Clams with Jalapeño, Lemon, and Basil image

Categories Garlic Pepper Steam Low Carb Quick & Easy Lemon Basil Clam White Wine Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
3 garlic cloves, minced
1 tablespoon minced jalapeño chiles
1 cup canned tomato sauce
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 pounds littleneck clams, scrubbed
1/2 cup chopped fresh basil
1 1/2 tablespoons grated lemon peel

Steps:

Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

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

Ingredients

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

MARCO POLO'S LINGUINE AND CLAMS

Marco Polo's Linguine and Clams image

Make and share this Marco Polo's Linguine and Clams recipe from Food.com.

Provided by Member 610488

Categories Chinese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb uncooked linguine
2 (6 1/2 ounce) cans minced clams
1 tablespoon vegetable oil
1 bunch green onion, chopped
3 garlic cloves, minced
3 tablespoons soy sauce (Kikkoman)
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
3 tablespoons fresh cilantro, minced

Steps:

Cook linguine according to package directions, omitting salt; drain.
Meanwhile, reserving liquid, drain clams. Add enough water to reserved clam liquid to measure 1-2/3 cups.
Heat oil in hot skillet over medium heat. Add green onions and garlic; saute 2 minutes. Stir in clam liquid mixture, soy sauce and wine; bring to boil. Cover and simmer 5 minutes.
Stir in clams and cilantro; heat through.
Serve clams and sauce over linguine.

Nutrition Facts : Calories 403.3, Fat 4.5, SaturatedFat 0.7, Cholesterol 30.7, Sodium 579.7, Carbohydrate 62.9, Fiber 3.1, Sugar 2.7, Protein 26.2

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