Clams With Smoked Paprika Recipes

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CLAMS WITH SMOKED PAPRIKA



Clams With Smoked Paprika image

I love saltwater clams cooked in many styles. The biggest factor in cooking clams is to not overcook. As soon as they are opened, they are done. Get rid of any clams that do not open because they are dead before cooking. In this recipe, I am using smallish, about 1 1/4 inch diameter clams or cockels. If you are using larger or smaller clams, adjust the number of clams accordingly. This recipe goes great with crusty French bread for dipping in the cooking sauce and crisp dryish white wine or dry rose.

Provided by Rinshinomori

Categories     Spanish

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

40 baby clams, in shells (also called cockels about 1 1/4 inch diameter, can use from 30-40 clams)
1 tablespoon garlic, minced
1 1/4 teaspoons smoked paprika
1/2 cup butter
2/3 cup dry white wine
2 tablespoons Italian parsley, minced

Steps:

  • Scrub clean clams with water.
  • In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
  • Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
  • Cover with lid and cook only until clams open up, about 4-5 minutes. Toss any clams that do not open up.
  • Toss in minced parsley and serve.

Nutrition Facts : Calories 241.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 206.5, Carbohydrate 2.2, Fiber 0.4, Sugar 0.5, Protein 0.6

RAZOR CLAMS WITH SMOKED PAPRIKA BUTTER AND HOMINY



Razor Clams With Smoked Paprika Butter And Hominy image

Provided by Gabrielle Hamilton

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup sea salt
1/4 cup cornmeal
24 razor clams
1/2 pound butter (2 sticks), soft but cool
1/4 cup Spanish smoked paprika (see note)
1/4 cup paprika
2 teaspoons coarse salt
2 cups dry white wine
1 1/3 cups canned hominy, drained
6 tablespoons fino sherry
1/2 cup chopped parsley

Steps:

  • In a deep bowl, combine 1 gallon water with sea salt and cornmeal. Add clams, and soak for 2 hours. Rinse thoroughly.
  • While clams soak, prepare paprika butter: In a mixer fitted with a paddle, cream butter. Add paprikas and coarse salt; mix thoroughly. Transfer to a sheet of plastic wrap. Shape into a log; chill until needed.
  • Heat a large saute pan over high heat until very hot. Add clams, and pour wine on top. Cover, and cook until clams stop hissing (shells will be slightly open) and are just cooked through, 2 to 3 minutes. Transfer clams to a plate, cover and keep warm.
  • Return pan to stove; reduce liquid by half. Add hominy and keep boiling, swirling to coat hominy, until liquid turns syrupy. Swirl in cold paprika butter a tablespoon at a time; sauce will thicken. Sprinkle in sherry.
  • Place 6 clams on each serving plate. Pour hominy sauce over clams, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 16 grams, Carbohydrate 32 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 30 grams, Sodium 848 milligrams, Sugar 4 grams, TransFat 2 grams

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