Corn Tomatoes And Clams On Grilled Bread Knife And Fork Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK-STYLE



Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style image

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

Provided by Joshua McFadden

Categories     Summer     Tomato     Clam     Soy Free     Tree Nut Free     Seafood     Grill/Barbecue

Yield Serves 4

Number Of Ingredients 18

For the Tomato Conserva
About 8 pounds tomatoes
Extra-virgin olive oil
For the Dish
Extra-virgin olive oil
3 garlic cloves, smashed and peeled
1 tablespoon Tomato Conserva or tomato paste
1 bunch scallions, trimmed (including 1/2 inch off the green tops), sliced on a sharp angle
8 ounces cherry tomatoes (a mix of colors and varieties), halved if large
1/2 teaspoon dried chile flakes
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 pound small clams, such as Manila, rinsed
1/2 cup dry, unoaked white wine
1/2 cup lightly packed flat-leaf parsley leaves
2 large ears sweet corn, husked, kernels sliced off into a bowl (about 1 1/3 cups kernels)
Juice of 1/2 lemon
Four 1/2-inch-thick slices country bread, grilled, rubbed with garlic, and kept warm

Steps:

  • For the Tomato Conserva
  • Core the tomatoes and roughly chop them. Pile into a large pot, preferably one with a wide surface, which will speed up cooking. Add 1/4 cup olive oil and bring to a boil over high heat.
  • Reduce the heat to medium or whatever temperature keeps the tomatoes simmering (you need to be careful not to scorch the tomatoes on the bottom) and cook until you've got the consistency of tomato sauce, 30 to 50 minutes. Work the tomatoes through a food mill to remove the skins and seeds. If you don't have a food mill, you can do this by pressing the tomatoes through a fine-mesh sieve or very fine colander, but a food mill makes the job much easier.Heat the oven to 300°F. Oil a rimmed baking sheet (a 13 x 18-inch half-sheet pan or two smaller pans), a couple of 9 x 13-inch baking dishes, or a large Dutch oven.Add the conserva and bake until the consistency goes from liquidy to a thick puree, about 3 hours. You'll need to tend to the conserva several times during cooking because the tomato close to the edges will brown more quickly. Use a heatproof silicone spatula to move the tomato from the edges of the pans into the center (and vice versa) to promote even cooking and create deep flavors.Reduce the heat to 200°F and bake slowly for as long as you can, even overnight. You won't need to give the conserva as much attention at this point, but you should check it now and then anyway. The finished conserva should be very thick, like tomato paste, and deeply tomatoey. You can freeze in small freezer bags, or put into jars and refrigerate, or even can in a pressure-canner (follow the instructions in a good canning manual).
  • For the Dish
  • Heat a large skillet over medium heat. Add a couple of tablespoons of olive oil and the garlic and cook slowly to toast the garlic so it's very soft, fragrant, and nicely golden brown-but not burnt-about 5 minutes.
  • Add the tomato conserva and cook for another 30 seconds or so, stirring and scraping so the tomato doesn't burn but does get a bit darker. Add the scallions and cook, stirring, until they start to get fragrant and soft, another minute or so.Add the tomatoes, chile flakes, and butter, and season generously with salt and black pepper. Cook, stirring the tomatoes occasionally, until they start to burst and render their juices, another 3 to 4 minutes.Add the clams and wine, cover the pan, and cook until the clams all open; this could take as little as 2 minutes or up to 6 minutes, depending on the size and type of clams. When the clams are open (toss out any that refuse to open even after another couple of minutes cooking), add the parsley, corn, and lemon juice. Taste and adjust the sauce with more salt, black pepper, chile flakes, or lemon juice.Arrange the grilled bread on plates or in shallow bowls and spoon the corn and clams over the top, dividing the juices evenly, too. Finish with a generous drizzle of olive oil, and serve with a knife and fork, and a bowl for empty shells.

CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD



Chile-Lime Clams with Tomatoes and Grilled Bread image

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Summer     Grill     Grill/Barbecue     Clam     Shellfish     Seafood     Beer     Chickpea     Garlic     Cilantro     Hot Pepper

Yield 4 servings

Number Of Ingredients 15

6 tablespoons unsalted butter, cut into pieces, divided
2 large shallots, chopped
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 cup beer
1 cup cherry tomatoes
1 (15.5-ounce) can chickpeas, rinsed
2 tablespoons (or more) sambal oelek
24 littleneck clams, scrubbed
1 tablespoon fresh lime juice
4 thick slices country-style bread
2 tablespoons olive oil
Kosher salt
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)

Steps:

  • Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
  • While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
  • Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.

GRILLED CLAMS WITH BASIL BREADCRUMBS



Grilled Clams with Basil Breadcrumbs image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups coarse bread crumbs, toasted
2 cloves garlic, minced
3 tablespoons good olive oil
2 tablespoons fresh lemon juice
6 sun-dried tomato halves in oil, drained and coarsely chopped
1/2 cup chopped fresh basil leaves
1/4 cup toasted pine nuts
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
24 littleneck clams, scrubbed clean
2 1/2 tablespoons melted butter

Steps:

  • Heat a gas grill or prepare a charcoal grill with hot coals.
  • Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
  • When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.

GRILLED TOMATO WITH FRESH CORN



Grilled Tomato with Fresh Corn image

Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 15

6 tomato slices (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
GRILLED CORN TOPPING:
2 large ears sweet corn, husks removed
3 tablespoons olive oil, divided
1 green onion, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced ripe olives
1 tablespoon capers, drained
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/4 cup crumbled queso fresco or feta cheese
Toasted French bread baguette slices, optional

Steps:

  • Sprinkle tomatoes with salt and pepper., Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned., Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil., Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.

Nutrition Facts : Calories 123 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 263mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO CORNBREAD BAKE



Tomato Cornbread Bake image

Everyone in the family loves this dish, even the grandchildren. The cornbread topping nicely complements the ground beef, corn and tomatoes.-Lorraine Koehler, Watertown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
3/4 cup chopped onion
2-1/2 cups canned diced tomatoes, drained
1-1/2 cups fresh or frozen corn
1 teaspoon salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup milk

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts :

GRILLED CORN AND HEIRLOOM TOMATO SALAD



Grilled Corn and Heirloom Tomato Salad image

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 25m

Yield 4

Number Of Ingredients 15

3 ears corn on the cob, shucked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
½ medium red onion, diced
¼ cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  • Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  • Toss together corn, tomatoes, onions and basil in a medium bowl.
  • Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g

JIMMY'S CLAM AND CORN FRITTERS



Jimmy's Clam and Corn Fritters image

Came up with these because my son loves clam fritters and I love corn hush puppies! So instead of French fries for your next fried seafood dinner, give these a try!

Provided by Lisa Romolo-Dos Reis

Categories     Side Dish     Vegetables     Corn

Time 45m

Yield 6

Number Of Ingredients 10

1 ¼ cups finely ground cornmeal
1 (14.75 ounce) can cream-style corn
1 (6.5 ounce) can minced clams, drained
1 small onion, finely chopped
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon white sugar
¼ cup milk, or as needed
1 quart vegetable oil for frying

Steps:

  • Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 47.2 g, Cholesterol 21.4 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.7 g, SaturatedFat 2.2 g, Sodium 706.3 mg, Sugar 4.4 g

More about "corn tomatoes and clams on grilled bread knife and fork style recipes"

STEAMED CLAMS WITH CORN RECIPE - BON APPéTIT
steamed-clams-with-corn-recipe-bon-apptit image
2019-07-09 Preparation. Heat ¼ 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 ...
From bonappetit.com


CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD - BON …
chile-lime-clams-with-tomatoes-and-grilled-bread-bon image
2017-05-16 Step 1. Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill ...
From bonappetit.com


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK–STYLE …
2021-06-27 Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork–Style Tasty quick & easy. Jun 27, 2021 - This Pin was created by Cook Me on Pinterest. Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork–Style Tasty quick & easy. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and …
From pinterest.co.uk
2.9M pins


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND …
Jun 3, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? And you don’t need to use a knife and fork; hands are perfectly fine. I was just being polite. Who knew that tomato paste could be exciting? That’s essentially what conserva is, but because you’re making …
From pinterest.com


20+ GRILLED CORN RECIPES | EATINGWELL
2020-05-23 22 Grilled Corn Recipes Perfect for Backyard BBQs. These grilled corn recipes take advantage of two of summer's best offerings: grilling and corn. Corn has a naturally sweet flavor and the grill adds a depth of smokiness. After grilling the corn, you can cut it into kernels or eat it straight off the cob.
From eatingwell.com


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND …
Jun 10, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? Jun 10, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.com


BROTHY CLAMS WITH CHORIZO, TOMATOES, AND GRILLED BREAD
Make sure you serve these brothy clams with crusty bread to sop up every last bit! Jul 15, 2020 - Clams make a quick and easy meal, perfect for a weeknight family dinner or a weekend with guests. Spanish chorizo adds just enough of a smoky, spicy kick.
From pinterest.ca


BROTHY CLAMS WITH CHORIZO AND TOMATOES RECIPE | RECIPES.NET
2022-03-23 Rinse clams in the sink under cool water, rubbing off any dirt. Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onion and sauté until tender and translucent. Add the garlic and chorizo and sauté for a few minutes more to infuse the vegetables with smoky flavor. Add the tomatoes, crushed red pepper, white wine ...
From recipes.net


CLAMS WITH TOMATO BROTH RECIPE | BON APPéTIT
2019-05-21 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.
From bonappetit.com


CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD
2022-03-12 24 littleneck clams, scrubbed; 1 tablespoon fresh lime juice; 4 thick slices country-style bread; ½ cup cilantro leaves with tender stems; Lime wedges (for serving) Recipe Preparation. Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large ...
From ke.kampod.name


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK–STYLE ...
Jun 2, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? And you don’t need to use a knife and fork; hands are perfectly fine. I was just being polite. Who knew that tomato paste could be exciting? That’s essentially what conserva is, but because you’re making …
From pinterest.co.uk


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK–STYLE ...
Jun 26, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink. Special Diet. Healthy …
From pinterest.co.uk


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK–STYLE …
2 large ears sweet corn, husked, kernels sliced off into a bowl (about 1 1/3 cups kernels) Juice of 1/2 lemon Four 1/2-inch-thick slices country bread, grilled, rubbed with garlic, and kept warm
From groups.io


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK–STYLE ...
Jun 14, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? And you don’t need to use a knife and fork; hands are perfectly fine. I was just being polite. Jun 14, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? And you don’t need …
From pinterest.com


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK–STYLE
2021-06-02 Search locations, channels, topics, people... Cancel. Creators Publishers Advertisers
From newsbreak.com


BROTHY CLAMS WITH CHORIZO, TOMATOES, AND GRILLED BREAD - FOOD …
2020-08-23 Clams make a quick and easy meal, perfect for a weeknight family dinner or a weekend with guests. Spanish chorizo adds just enough of a smoky, spicy kick. Make sure you serve these brothy clams with crusty bread to sop up every last bit! Prep time: 20 minutes Cook time: 20 minutes Yield: 4 servings […]
From recipes.studio


STEAMED CLAMS WITH CORN AND SWEET CHERRY TOMATOES
Toss everything together and add the charred corn kernels and stock. Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are. Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.
From littleferrarokitchen.com


20+ RECIPES WITH CORN & TOMATOES | EATINGWELL
2020-08-24 Corn and tomatoes make a delicious pairing that adds a boost of color to any dish. Whether it's in a salad or used as a topping, this combination is bright and fresh. Recipes like Corn Risotto with Tomatoes & Spinach and Grilled Chicken Thighs with Summer Corn Salad are healthy, tasty and make the most of summer produce.
From eatingwell.com


BROTHY CLAMS WITH CHORIZO, TOMATOES, AND GRILLED BREAD
1 tablespoon extra-virgin olive oil; 1 large yellow onion, chopped; 4 cloves garlic, minced; 2 1/2 ounces (3/4 cup) Spanish chorizo, skin (casing) removed and cut into thin slices; 2 medium tomatoes, chopped; 1/2 teaspoon dried crushed red pepper (optional); 1 cup dry white wine; 1 1/2 cups water; 3 1/2 pounds littleneck clams; 1 tablespoon salted butter; 1/3 cup roughly …
From punchfork.com


CLAMS ON TOAST WITH BLISTERED TOMATOES, CORN ... - TASTEFULLY GRACE
2021-09-23 Over medium-high heat, cover pot and bring wine to a boil. Keep wine at a steady boil and let clams steam in closed pot for 5-10 minutes until clams fully open. When clams are open, they are ready to eat! For tomato-corn sauté: While clams are steaming, in a separate medium pot, add butter, shallot, corn, and calabrese (or other salami).
From tastefullygrace.com


CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD RECIPE
2020-05-24 Mainly here for the grilled bread. Grill ing clams in a skillet=captures all of the delicious briny juices. 1 tablespoon fresh lime juice½ cup cilantro leaves with tender stemsPrepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron ...
From headtopics.com


PAN-GRILLED CLAMS WITH SMOKY SAUSAGE AND TOMATOES - REDBOOK
2012-05-23 Heat a gas grill on medium or prepare a medium fire in a charcoal grill. Thread corn onto 3 12-inch metal skewers. Lightly coat corn, sausage, chile, and …
From redbookmag.com


CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD | PUNCHFORK
1 tablespoon tomato paste; 1 cup beer; 1 cup cherry tomatoes; 1 15.5-ounce can chickpeas, rinsed; 2 tablespoons (or more) sambal oelek; 24 littleneck clams, scrubbed; 1 tablespoon fresh lime juice; 4 thick slices country-style bread; 2 tablespoons olive oil; Kosher salt; 1/2 cup cilantro leaves with tender stems; Lime wedges (for serving)
From punchfork.com


FLANK STEAK & CORN-TOMATO RELISH & GRILLED GARLIC BREAD RECIPE
Cut steak diagonally across the grain into thin slices. Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half. Serve bread with steak and Corn-Tomato Relish. Garnish with basil sprigs, if desired.
From myrecipes.com


A WEEKNIGHT GRILLED CLAMS RECIPE THAT TASTES LIKE A ... - BON APPéTIT
2017-05-25 Soften the shallots and garlic, add tomato paste. Add 1 cup of beer and the cherry tomatoes. Definitely drink the rest of the beer. Switch to …
From bonappetit.com


GRILLED CLAMS WITH GARLIC WHITE WINE AND TOMATOES
1/2 cup (1 stick) unsalted butter: 2 tablespoons minced garlic: 24 littleneck clams, scrubbed: 1/2 cup minced tomato: 1/2 cup white wine: Coarse salt and freshly ground pepper
From wikifoodhub.com


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND-FORK-STYLE …
Nice but nothing extra special. I used frozen clams, fresh I think would have made it a bit more special. Next time will cut down on oil and butter - perhaps adding clams to the sweet corn and tomato broth in Hugh’s River Cottage Light and Easy? This could be a nice fast day meal without the oil, butter and bread.
From eatyourbooks.com


BROTHY CLAMS WITH CHORIZO TOMATOES AND GRILLED BREAD / BROTHY …
2021-10-18 Premium chopped ocean clams coupled with diced potatoes, onions, carrots and celery in a real butter and cream style broth. You can also make a delicious sandwich, whether you prefer grilled cheese, a baguette with melted brie and jam or a whole grain bread with hummus and fresh veggies. Made with an abundance of fresh sweet corn, tender potatoes, …
From menshuntinggifts.blogspot.com


CORN, TOMATOES, AND CLAMS ON GRILLED BREAD, KNIFE-AND …
Jun 10, 2021 - People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
From pinterest.com


RECIPES – TAGGED "CHILE LIME CLAMS WITH TOMATOES AND GRILLED …
RECIPES; NEWS; HONG KONG FEEDS; Coba's Kitchen; CONTACT; OFFERS; 0. CART HK$0.00; Recipes: Chile lime clams with tomatoes and grilled bread ...
From coba-grills.hk


CLAMS AND CORN ON THE GRILL - LEARNING AND YEARNING
2013-07-03 Instructions. Prepare a charcoal grill for cooking. Shuck the corn on the cob. Cut the ears of uncooked corn into 1 inch rounds. Marinate the corn in some white wine as you prepare the rest of the meal. Wash the clams; halve and seed the jalapeno peppers. Place the corn, clams, and peppers onto the hot charcoal grill at the same time.
From learningandyearning.com


WOOD-ROASTED CLAMS WITH SAFFRON, TOMATO, GARLIC, AND GRILLED BREAD
4 pounds littleneck clams in their shells, scrubbed 1 cup cherry tomatoes, halved, or ½ cup sun-dried tomatoes, coarsely chopped 2 shallots, thinly sliced 1 tablespoon minced garlic 2 tablespoon fresh lemon juice ½ cup chopped fresh flat-leaf parsley Four ½-inch-thick slices hard crusted country bread, toasted and rubbed with garlic, for serving
From keeprecipes.com


GRILL-BRAISED CLAMS AND CHORIZO IN TOMATO-SAFFRON BROTH
Grill-Braised Clams and Chorizo in Tomato-Saffron Broth could be an excellent recipe to try. One portion of this dish contains about 26g of protein, 37g of fat, and a total of 662 calories. This recipe serves 4. Head to the store and pick up hickory wood chips, flat-leaf parsley, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes ...
From fooddiez.com


BROTHY CLAMS WITH CHORIZO, TOMATOES, AND GRILLED BREAD
Clams make a quick and easy meal, perfect for a weeknight family dinner or a weekend with guests. Spanish chorizo adds just enough of a smoky, spicy kick. Make sure you serve these brothy clams with crusty bread to sop up every last bit!
From recipes.thisnow.live


Related Search