Italian Clam Tacos Recipes

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CLAMS ITALIANO



Clams Italiano image

These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.

Provided by Bonnie Dailey

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 7

½ cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
36 clams in shell, scrubbed

Steps:

  • Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
  • Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 4.4 g, Cholesterol 47.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 126.2 mg, Sugar 1.2 g

ITALIAN TACOS



Italian Tacos image

Simple to make, a great twist on regular tacos. If you like Italian food, you'll certainly love these!

Provided by Super Dave

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 16

Number Of Ingredients 7

½ pound Italian sausage
1 pound ground beef
1 (16 ounce) jar tomato pasta sauce
1 teaspoon sugar
16 taco shells, heated
3 cups shredded mozzarella cheese
1 tablespoon dried Italian seasoning

Steps:

  • Combine the ground beef and Italian sausage in a large heavy skillet. Cook over medium heat until evenly browned. Drain off excess grease, and season meat with Italian seasoning.
  • Heat the pasta sauce in a saucepan over medium heat until heated through. When the sauce is warm, stir in the sugar.
  • Fill taco shells with the meat mixture, spoon pasta sauce over, and top with mozzarella cheese.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 18.5 g, Cholesterol 36.9 mg, Fat 14.5 g, Fiber 1.8 g, Protein 13.8 g, SaturatedFat 5.5 g, Sodium 461.7 mg, Sugar 3.3 g

ITALIAN STYLE WHITE CLAM SAUCE WITH LINGUINE



Italian Style White Clam Sauce with Linguine image

A touch of fresh tomato, green onions and mushrooms add flavor and color. The sauce can be made ahead and refrigerated or frozen. 12 fresh clams can be substituted.

Provided by Lorac

Categories     Savory

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

6 tablespoons butter
1 clove garlic, chopped
1 clove shallot, chopped
3 green onions, sliced
1/2 cup chopped mushroom
4 dashes Tabasco sauce
1/2 large tomatoes, chopped
1/4 teaspoon fresh lemon juice
8 ounces canned clams, undrained
1/3 cup dry white wine
1/4 cup freshly grated romano cheese
1 tablespoon chopped fresh parsley
1/2 lb linguine, cooked and drained

Steps:

  • Melt 4 tbls of the butter in a saucepan.
  • Add garlic, shallot, scallions, and mushrooms, cook over medium low heat until shallots are transparent.
  • Add Tabasco, tomato and lemon and cook 5 minutes.
  • Add clams and wine, bring to a boil and cook 1 minute.
  • Place the hot drained linguine in a large pasta bowl and toss with the remaining butter.
  • Pour clam sauce over the pasta and top with cheese and parsley.

Nutrition Facts : Calories 988.6, Fat 41.2, SaturatedFat 24.4, Cholesterol 159.3, Sodium 580.1, Carbohydrate 98.7, Fiber 5, Sugar 5.6, Protein 47.8

ITALIAN CLAMS IN TOMATO AND HERB SAUCE



Italian Clams in Tomato and Herb Sauce image

A delicious dish that looks fancy but is actually quite easy to make. A good dish for entertaining! Adapted from "The Essential Mediterranean Cookbook" published by Borders. Mussels can be used in place of clams. Make sure your clams aren't too small... you're eating them out of the shell!

Provided by Da Huz

Categories     European

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
3 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
1 1/2 lbs tomatoes
sugar
1 loaf French bread
3 tablespoons olive oil
2 lbs live clams (I use littleneck clams, but anything of comparable size or a bit larger will work)
1 red onion
6 sprigs Italian parsley
2 sprigs thyme
1 cup white wine
1 tablespoon chopped parsley
1 tablespoon thyme leaves

Steps:

  • Buy your clams the same day you intend to cook them. This ensures that you will have as few dead clams as possible.
  • Store your clams in the fridge in a colander, covered loosely with a damp paper towel.
  • Chop the tomatoes in a food processor until they are finely diced (not yet pasty).
  • Heat 3 tbsp oil in a saucepan. Add the garlic and red pepper and cook for about a minute.
  • Add the tomatoes and sugar to taste (about 1/2 tsp). Simmer for at least 1/2 hour, preferably for a whole hour.
  • Preheat the oven to 315 degrees. Slice your bread to 1/2 inch thickness. Spread a little olive oil on each slice. Toast in the oven for 10 minutes.
  • If necessary, scrub and de-beard your clams. Any clams that have broken shells must be thrown out. Any shells that are open and will not close when tapped on the counter must be thrown out.
  • Food process the onion until it is finely diced.
  • Put 3 tbsp olive oil in a large skillet that has a lid. Heat, then add onion and cook about 3 minutes. Do not brown.
  • Add the sprigs of parsley and thyme to the pan and cook another 30 seconds, then add the wine. Boil, then simmer 5 minutes.
  • Add the clams that did not get thrown out. Cover, turn the heat to high and cook 5-8 minutes, or until the clams have opened. Shake the pan frequently to stir, but do not take off the lid.
  • After clams have opened, remove from heat. Throw out any clams that did not open (they were dead before you started cooking).
  • Strain the cooking liquid into the tomato sauce. Throw out the sprigs and the onion.
  • Place toasted bread in a ring around the outside of the serving bowl. Place the clams in the middle of the bowl and pour the tomato sauce over them.
  • Garnish with chopped parsley and thyme.

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