Clams With Spicy Tomato Broth And Garlic Mayo Recipes

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CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO



Clams with Spicy Tomato Broth and Garlic Mayo image

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Clam     Seafood     Shellfish     Tomato     Mayonnaise     Chile Pepper     White Wine     Soy Free     Peanut Free     Dairy Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 14

1/2 lemon
5 garlic cloves, 1 whole, 4 thinly sliced
1/2 cup mayonnaise
Kosher salt
1/4 cup plus 3 Tbsp. extra-virgin olive oil
2 large shallots, thinly sliced
1 red chile (such as Holland or Fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
2 cups cherry tomatoes
1 cup dry white wine
36 littleneck clams, scrubbed
6 Tbsp. unsalted butter, cut into pieces
3 Tbsp. finely chopped chives
4 thick slices country-style bread

Steps:

  • Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
  • Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
  • Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
  • Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
  • Serve clams with toasted bread and reserved garlic mayo.

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH



Mussels and Clams with Spicy Tomato Broth image

A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Number Of Ingredients 14

3 tablespoons olive oil, plus more for brushing bread
1 onion, coarsely chopped
5 cloves garlic, smashed, plus 1 clove for the bread
2 bay leaves
1/2 teaspoon dried crushed red pepper
1 1/2 cups dry white wine
1 (28-ounce) can San Marzano tomatoes with juices
1 to 2 red Fresno or serrano chile, thinly sliced (seeded depending on heat)
2 cups chicken broth, water, or a blend
Crusty bread, for serving
2 1/2 pounds littleneck clams (about 20)
1 1/2 pounds mussels (about 24)
2 tablespoons chopped fresh flat-leaf parsley, optional
Sea salt and freshly ground pepper

Steps:

  • 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
  • 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
  • 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
  • 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams

STEAMED CLAMS IN SPICY TOMATO SAUCE



Steamed Clams in Spicy Tomato Sauce image

Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 14

4-1/2 pounds clams, such as littlenecks
2 tablespoons extra virgin olive oil
1 cup dry white wine, such as pinot grigio or sauvignon blanc
1 small onion or 2 shallots, minced
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half
1 (28-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
3 to 4 tablespoons finely chopped fresh parsley or cilantro
A drizzle of olive oil or squeeze of lemon juice for serving (optional)

Steps:

  • Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
  • Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
  • Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
  • Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
  • Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams

GARLIC-STEAMED CLAMS



Garlic-Steamed Clams image

Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.

Provided by Danny

Categories     Main Dish Clams

Time 30m

Yield 3

Number Of Ingredients 8

2 tablespoons olive oil
8 cloves garlic, minced
½ teaspoon chicken bouillon granules, or to taste
¼ cup water
¼ cup dry white wine
1 ½ pounds clams in shell, scrubbed
¼ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
  • Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
  • Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
  • Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g

CLAMS AND SPAGHETTI WITH SPICY TOMATO BROTH



Clams and Spaghetti With Spicy Tomato Broth image

Many Italian recipes call for simmering fish and shellfish in "acqua pazza," or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.

Provided by David Tanis

Categories     dinner, lunch, pastas, seafood, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 small onion, diced
1/2 cup chopped green garlic shoots or 2 teaspoons minced garlic
1 bay leaf
2 or 3 medium hot fresh red peppers, such as Dutch or Fresno, cut into 1/4-inch slices, or 1/2 teaspoon dried red-pepper flakes
1 large thyme sprig
Salt and pepper
2 cups crushed tomatoes (canned is fine)
1 cup dry white wine
4 or 5 pounds small clams, such as manila or cherrystones
1 pound spaghetti
2 cups red and yellow cherry tomatoes, halved
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
Handful of basil leaves

Steps:

  • Set a large pot of water on a back burner over medium-high heat, covered, so it is ready and boiling when it's time to cook the pasta.
  • Put a wide Dutch oven or deep heavy-bottomed skillet with a lid over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot, add onion, and cook, stirring, for about 2 minutes, until softened and lightly colored.
  • Stir in chopped green garlic, bay leaf, hot pepper and thyme sprig. Stir to coat and let sizzle. Season mixture generously with salt and pepper. Add tomatoes and wine, and bring mixture to a brisk simmer, stirring. Simmer 5 minutes, then taste and adjust seasoning. Thin with water if necessary: You don't want it to be too thick.
  • Salt the pasta water and cook the spaghetti at a rapid boil until al dente - usually a minute or 2 less than instructions on package.
  • Add clams to Dutch oven or skillet, turn heat to high and put on the lid. Stir clams with a large spoon a couple of times (to help heat disperse evenly) and replace lid. They should take 5 to 6 minutes to open. Once all clams are open, turn off heat and leave to rest, covered, for a few minutes.
  • Drain pasta and, using tongs, divide among 4 to 6 bowls. Using a large slotted spoon or tongs, top pasta with an equal amount of clams. Ladle all remaining broth in the pot over each serving.
  • Season halved cherry tomatoes with salt and a little olive oil. Spoon seasoned cherry tomatoes over top of the bowls.
  • Sprinkle with chives, parsley and basil leaves. Serve.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams

CLAMS AND CHORIZO WITH TOMATO AND GARLIC



Clams and Chorizo with Tomato and Garlic image

Categories     Garlic     Pork     Shellfish     Tomato     Quick & Easy     Sausage     Clam     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 garlic cloves, minced
1/4 lb sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup)
2 tablespoons extra-virgin olive oil
2 (14-oz) cans stewed tomatoes
4 lb littleneck clams (2 inches in diameter), scrubbed

Steps:

  • Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.
  • Stir in clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes. (Discard any that have not opened after 12 minutes.) Serve immediately.

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  • Place a large cast-iron skillet on grill and heat ¼ cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
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