Steamed Clams With Bacon Tomato And Spinach Recipes

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STEAMED CORN WITH CLAMS AND BACON



Steamed Corn With Clams and Bacon image

"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ''Seamus Mullen's Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.

Provided by Sam Sifton

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 pound slab bacon, diced
6 cloves garlic, peeled and sliced
50 littleneck clams
5 ears sweet corn, shucked, trimmedand cut in half
1 1/2 cups dry white wine
1 tablespoon plus 1 teaspoon pimentón
Crushed Aleppo pepper to taste, or red-pepper flakes
10 to 12 fresh basil leaves, torn roughly
1/4 cup extra-virgin olive oil

Steps:

  • In a large, heavy bottomed pot set over medium heat, cook the bacon until it begins to render its fat. Add the garlic, and cook until it turns translucent.
  • Add the clams, corn and white wine, then stir in the pimentón. Increase heat to high, and cook for approximately 30 seconds, to evaporate the alcohol. Lower heat to medium low, cover the pot and steam until the clams have all opened and the corn is tender, approximately 8-10 minutes. (Discard any unopened clams.)
  • Using tongs and a spoon, remove all the clams and corn and bacon from the pot, and place in large, warm bowl, with a healthy dose of broth, a scattering of Aleppo pepper and the torn basil, and drizzle with olive oil.

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH



Steamed Clams with Bacon, Tomato, and Spinach image

Categories     Onion     Tomato     Appetizer     Steam     Quick & Easy     Bacon     Clam     Spinach     Summer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 8

1/2 lb sliced bacon, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well
5 oz baby spinach (4 cups packed)
Accompaniment: crusty bread

Steps:

  • Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
  • Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

CLAMS IN SPINACH AND GARLIC BROTH



Clams In Spinach And Garlic Broth image

Provided by Florence Fabricant

Categories     dinner, lunch, appetizer, main course

Time 45m

Yield 8 servings

Number Of Ingredients 15

3 cups well-flavored chicken stock
3 1/4 cups packed spinach leaves (no stems)
1/2 cup dry white wine
4 pounds mahogany or littleneck clams, scrubbed
2 tablespoons flat-leaf parsley
2 tablespoons watercress leaves
2 tablespoons basil leaves
1 tablespoon chopped chives
1 large clove garlic, chopped
1 tablespoon chopped shallot
4 tablespoons softened unsalted butter
Juice of 1/2 lemon
1 tablespoon Pernod or Ricard
1/3 cup heavy cream
Fresh-ground black pepper to taste

Steps:

  • Place chicken stock in 4-quart saucepan. Add 3 cups spinach, and cook until wilted, about 2 minutes. Use slotted spoon to transfer spinach to blender, with 1/2 cup hot chicken stock. Puree.
  • Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes. Drain clams, and strain liquid into chicken stock. Set clams aside.
  • Add parsley, watercress, basil, chives and remaining spinach to blender. Puree. Add garlic and shallots. Puree. Add butter. Puree, and pour mixture into chicken stock. Add lemon juice, Pernod and cream. Season to taste with pepper.
  • Add clams to broth, reheat and serve.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 1508 milligrams, Sugar 2 grams, TransFat 0 grams

STEAMED CLAMS WITH TOMATOES



Steamed Clams with Tomatoes image

Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 18m

Number Of Ingredients 6

2 tablespoons olive oil, plus more for serving
6 cloves garlic, thinly sliced
1/4 teaspoon hot pepper flakes
3/4 teaspoon dried oregano or 2 teaspoons fresh
1 pint cherry tomatoes, halved (2 cups)
4 pounds clams, scrubbed and rinsed

Steps:

  • In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.

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