Steamers In Red Chile Pesto Broth Recipes

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RED CHILE PESTO



Red Chile Pesto image

This is great on pasta, in rice, or any thing you like to use green pesto for, also great for shrimp pasta! It is very spicy, but you can substitute different kinds of dried chiles if it is too hot for you. Attributed to Mike from the Chile Heads mailing list.

Provided by TJW2725

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 10

3 garlic cloves, peeled
1/8 cup pine nuts (or substitute almonds)
1/8 cup fresh grated parmesan cheese
1/4 cup cilantro
1/4 cup fresh basil
1/8 cup red chili powder
1/8 cup crushed red pepper flakes
1 teaspoon ground cumin
salt
1 cup olive oil

Steps:

  • Puree all the ingredients except the olive oil in a food processor.
  • Slowly add the olive oil while the processor is still running.

Nutrition Facts : Calories 1082, Fat 117.2, SaturatedFat 16.7, Cholesterol 5.5, Sodium 179.4, Carbohydrate 9.3, Fiber 4, Sugar 1.9, Protein 5.4

STEAMERS AND BROTH



Steamers and Broth image

This came from one of the newest cookbooks I just purchased, and thought many would benefit from this one. Cookbook called 'THE LOBSTER ROLL'. If you look closely to the first photo you can see air bubbles, the example of the clams purging themselves of excess sand. This far the best tasting clams that I have had. Hardly any grit at all, and sweet.

Provided by lets.eat

Categories     Very Low Carbs

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup white vinegar
6 lbs live steamer clams
1 celery, roughly chopped
3/4 lb salted butter

Steps:

  • Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
  • *Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
  • Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
  • Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
  • *To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.

Nutrition Facts : Calories 474.8, Fat 46.7, SaturatedFat 29.3, Cholesterol 142.4, Sodium 821.2, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 10.5

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