MANILA CLAMS IN GARLIC AND BEER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.
MANILA CLAMS WITH SOFRITO AND SHERRY
Provided by Florence Fabricant
Categories dinner, lunch, quick, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in large saute pan. Add bacon, and fry until almost crisp. Add peppers, onion, salt and pepper. Strip thyme leaves from stems, and add. Cover, and cook over medium-low heat until peppers are tender, about 15 minutes. Transfer to food processor, and pulse until coarsely pureed.
- Heat 2 tablespoons oil in saute pan. Add sliced garlic, and saute until it starts to brown. Add clams, and cook, stirring, one minute. Stir in sherry. Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes. Stir in remaining olive oil and vinegar, and season to taste with salt and pepper. Sprinkle with cilantro.
- Rub bread with remaining garlic, and serve alongside.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 19 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 1895 milligrams, Sugar 6 grams, TransFat 0 grams
MANILA CLAMS
Provided by Food Network
Time 17m
Yield about 6 appetizer portions
Number Of Ingredients 10
Steps:
- In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
- Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.
CLAMS IN SHERRY SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put oil in a deep skillet over medium heat. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
- Add clams, and raise heat to high; cook, stirring, until clams begin to open, 5 to 10 minutes. Move them to a bowl. Add sherry to pan. Cook until slightly thickened, about 5 minutes, and then stir in pepper and butter.
- Return clams to pan, and cook, stirring frequently, 2 to 3 minutes. Put clams on serving dish, and add lemon juice to sauce; taste, and adjust seasoning. Pour sauce over clams, garnish with parsley and serve.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 4 grams, Sodium 2391 milligrams, Sugar 3 grams, TransFat 0 grams
CLAMS WITH ANDOUILLE SAUSAGE
Categories Sauté Quick & Easy Low Cal Dinner Sausage Clam Family Reunion Bon Appétit
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat. Add andouille sausage, poblano chiles, all bell peppers, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, stirring often, about 7 minutes. Add clams, Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5 to 6 minutes (discard any clams that do not open). Stir in 1/4 cup cilantro and Sherry wine vinegar. Season juices to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining cilantro and serve. Adapted from Elliot's Oyster House.
- * Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
- Ingredient tip:
- Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
CLAMS WITH SHERRY AND OLIVES
The complex flavor of this dish-briny, aromatic, slightly spicy-belies the extraordinarily simple method of actually making it.
Provided by Rebekah Peppler
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- In a large Dutch oven or pot over medium-high heat, add the oil and garlic and cook, stirring, until the garlic is golden and fragrant, about 2 minutes. Add the piment d'Espelette and season with salt; cook for 10 seconds more, then stir in the clams, olives, wine, and sherry. Bring to a boil, then cover the pot with a tight-fitting lid, lower the heat to medium-low, and simmer until the clams open, 10 to 12 minutes. Uncover, remove and discard any clams that don't open, and add ¼ cup [10 g] of the parsley to the pot. Stir to combine and transfer to a serving platter. Sprinkle with the remaining ¼ cup [10 g] of parsley. Serve with crusty bread.
CLAMS IN SHERRY SAUCE
Shellfish lovers will enjoy this flavourful recipe for clams cooked in a piquant sherry-flavoured sauce.
Provided by English_Rose
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the clams in cold water for an hour to help remove any sand or grit inside them.
- Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot.
- Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes.
- Add the chili and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened.
- Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry.
- Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice.
- Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside.
- Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika.
- Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.
Nutrition Facts : Calories 575.9, Fat 16.1, SaturatedFat 2.1, Cholesterol 86.8, Sodium 159.9, Carbohydrate 19.9, Fiber 1.2, Sugar 3.6, Protein 33.4
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