ONE-POT SPICY CLAMS
Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
- Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.
SPICY SAUSAGE AND CLAM SOUP
Steps:
- In a heavy kettle cook the onion, the celery, the carrots, and the garlic in the oil over moderately low heat, stirring, until the vegetables are softened, stir in the tomatoes, the clam juice, the water, and the red pepper flakes, and simmer the mixture, covered, for 3 minutes. In a heavy skillet brown the kielbasa in batches over moderate heat, transferring it as it is browned to paper towels to drain. To the tomato mixture add the clams and boil them, covered, for 3 to 6 minutes, transferring them as they are opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasa, the parsley, and salt to taste and heat the soup until it is hot.
- To clean hard-shelled clams:
- Scrub the clams thoroughly with a stiff brush under cold water discarding any that have cracked shells or that are not shut tightly.
RAW TOMATO CILANTRO SOUP
Make and share this Raw Tomato Cilantro Soup recipe from Food.com.
Provided by Nourished Homestead
Categories Onions
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve.
SPICY LIME & CILANTRO SOUP
This is a very spicy, lime & cilantro flavored soup that I came up with because I like Lime & chili flavored Ramen soup. I can't believe I admitted this on a cooking site :) This is not a thick soup, it's very thin and very flavorful and is low in fat, it's a combination of several recipes I have seen. This will clear up your sinuses! Great for a fast lunch.
Provided by Denise
Categories Clear Soup
Time 15m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken stock, soy sauce, lime juice and Tobasco in a small sauce pan and simmer over low heat approximately 5 minutes.
- Add the desired pasta or vegetables and simmer until heated through.
Nutrition Facts : Calories 357, Fat 6.6, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1770, Carbohydrate 54.1, Fiber 1.7, Sugar 9.2, Protein 19
STEAMED CLAMS WITH CILANTRO AND RED PEPPER
Categories Pepper Shellfish Appetizer Quick & Easy Clam Summer Cilantro Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.
SPICY CLAMS WITH GARLICKY TOASTS
There's nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they're paired with lots of herbs and split baguettes. The toasts might seem large, but it's all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.
Provided by David Tanis
Categories easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
- Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
- As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it's golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
- Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
- Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.
SPICY TOMATO SOUP
Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5 to 7 minutes. Add salt, pepper, cilantro stems, and jalapeno.
- Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.
SPICY CLAM SAUCE
A very quick, simple clam sauce to serve with any light pasta. I always serve it with farfalle. This has been one of my family's favorite pasta recipes for years, and I always serve it with buttery garlic bread.
Provided by QUIRKYIQ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 7.7 g, Cholesterol 74.8 mg, Fat 8.8 g, Fiber 0.9 g, Protein 29.1 g, SaturatedFat 1.8 g, Sodium 194.9 mg, Sugar 0.2 g
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
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