BROTHY CLAMS AND CHORIZO
Provided by Kelsey Nixon
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
- Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
- After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!
BROTHY STEAMED CLAMS WITH CORN
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.
Provided by Kelly Mariani
Categories Bon Appétit Seafood Shellfish Clam Corn Summer Healthy Soy Free Wheat/Gluten-Free Dairy Free Peanut Free Tree Nut Free White Wine
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1/4 cup oil in a medium Dutch oven or other heavy pot with a lid over medium-high. Add fennel and leek and season with salt. Cook, stirring often, until vegetables are starting to soften, about 3 minutes. Add garlic and corn and cook, stirring, until garlic is translucent, about 1 minute. Add 1/4 cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes. Add wine and simmer until slightly reduced, about 30 seconds. Add clams, cover pot, and reduce heat to medium. Cook, stirring occasionally, until clams open, 8-12 minutes. Discard any clams that have not opened. Top with parsley, chives, and a few pinches of red pepper flakes and drizzle with oil. Serve with grilled bread for soaking up pan sauces.
STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Sausage Clam Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
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.
STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL
This impressive dish requires very little prep work and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread for soaking up the delicious broth. Adapted from the October 2007 issue of Bon Appetit magazine, this rustic dish is a wonderful combination of flavors! I'll admit that I was once afraid of fennel but after making this dish, NO MORE...it becomes very mellow in the cooking process and compliments the dish beautifully. My picky eater husband raved about this and said, "People would pay a fortune in a restaurant for this dish!"...all I needed to hear. Hope you enjoy this meal as much as we did.
Provided by Epi Curious
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage and fennel seeds and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice and bring to a boil (add some water if necessary to provide enough liquid -- I do not recommend doubling the clam juice as it is rather briney and will add too much salt to the dish if doubled). Add clams and oregano; reduce heat to medium-high, cover and cook just until clams open, about 5 minutes. Season to taste with pepper (and salt, only if needed). Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
Nutrition Facts : Calories 687.9, Fat 37.6, SaturatedFat 11.6, Cholesterol 161.2, Sodium 1766.1, Carbohydrate 25.2, Fiber 3.3, Sugar 4.1, Protein 59.5
SEAFOOD IN FENNEL BROTH
An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 17
Steps:
- Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
- In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
- Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.
CLAM PAN ROAST WITH SAUSAGE AND FENNEL
Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.
- Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.
- Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
- Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.
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