Manila Clam And White Bean Ragout With Parsley Sauce Recipes

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CLAMS IN WHITE BEAN SAUCE



Clams in White Bean Sauce image

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Provided by Carla Lalli Music

Categories     Bon Appétit     Clam     Seafood     Shellfish     Bean     Fennel     Steam     Lemon     Dinner

Yield Serves 4

Number Of Ingredients 10

1 (15-ounce) can baby lima or cannellini beans or other medium white beans, rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 fennel bulb
3 garlic cloves
1 sprig rosemary
1 lemon
Handful of parsley leaves
36 littleneck or Manila clams, scrubbed
4 thick slices country-style bread, toasted

Steps:

  • Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
  • Halve fennel and remove fronds (don't toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
  • Heat 1/4 cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
  • While that's happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
  • Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5-7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7-9 minutes; discard any clams that don't open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.
  • Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
  • Serve clams topped with salad and toasted bread for dipping into sauce.

WELLFLEET AND MANILA CLAM SAUCE



Wellfleet and Manila Clam Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons finely sliced garlic
1/4 cup finely julienned basil leaves
1/2 pound Applewood-smoked bacon, diced and cooked crisp
18 Littleneck clams from Wellfleet, MA
18 Manila clams
1/2 bottle rose wine
1 quart canned clam broth
8 ounces (2 sticks) butter
1/2 cup fennel, finely diced
1 ounce preserved Meyer lemon peel, julienned
Salt and pepper
Meyer lemon juice, to adjust acidity

Steps:

  • Heat a large saucepan until moderately hot. Add olive oil. Saute fennel, bacon and garlic. Add the clams and deglaze with the rose wine. Pull the clams out as they open. Reduce the wine by 3/4. Add the clam broth and bring to a boil. Add the butter to the boiling liquid, continue to boil until the butter is incorporated. Just before serving, add the clams back to the sauce, along with the Meyer lemon peel, basil leaves, lemon juice, salt, and pepper.

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