Stout Braised Clams With Potato Fennel And Bacon Recipes

CLAMS WITH FENNEL BROTH

Steps:

• Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

DURAD, CLAMS AND FENNEL

Steps:

• Preheat oven to 375 degrees F.
• In a nonstick pan in a 1/4 cup olive oil over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy approximately 5 minutes. Flip the cake over and finish in a preheated 375 degree F oven for 5 minutes more. Remove from the pan and cut into 4 pieces. Keep warm.
• In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil.
• In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes skin side down. Flip and cook for 1 to 2 more minutes. Keep warm.
• In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open.
• Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.

BACON-BROILED CLAMS

Steps:

• Preheat broiler. Line a 10-by-15-by-1-inch baking sheet with aluminum foil. Arrange clams on prepared baking sheet.
• Scatter scallions evenly over clams. Place one piece of bacon on each clam. Broil close to heat just until bacon is lightly browned. Serve immediately, accompanied by bread.

STEAMED CORN WITH CLAMS AND BACON

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.

CLAM PAN ROAST WITH SAUSAGE AND FENNEL

Steps:

• Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.
• Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.
• Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
• Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

BAKED CLAMS WITH BACON

Steps:

• Preheat oven to 375ºF.
• Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.
• Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.
• Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.
• Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.
• *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.

POTATO, FENNEL, AND BACON SOUP

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
• Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
• Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
• Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH

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.

CRISPY CREAM-BRAISED POTATOES AND FENNEL

Steps:

• cut fennel lengthwise into wedges about 1.5" wide (leaving core intact).
• In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
• While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
• Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
• Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above -- just leave them under the broiler until they've reached your desired crispness!).

STOUT-BRAISED CLAMS WITH POTATO, FENNEL, AND BACON

Steps:

• Put a Dutch oven or large pot over medium heat. When the pot is hot, add the bacon and fry until it gets crispy and renders the fat, roughly 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the potatoes to the delicious fat left in the pot. Cook, stirring with a wooden spoon, until the potatoes get a little color and start to soften up, about 5 minutes. Add the onion, fennel, garlic, and pepper. Continue to cook until the vegetables are soft, about 5 minutes.
• Raise the heat to high. Toss in the clams and pour in the stout and stock. Give everything a good stir and cover the pot. Steam until the clams open, 5 to 8 minutes, discarding any that do not open. Stir in the butter and sprinkle the reserved fennel fronds on top. Serve the braised clams from the pot, ladling portions at the table.