Summer Clams With Balsamic Vinegar Recipes

SCOTT URE'S CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

GRILLED VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
• Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

SUMMER CLAMS WITH BALSAMIC VINEGAR

Steps:

• Rid clams of any sand by first scrubbing them under cold running water.
• Then put them in a bowl, cover with the cold water, and sprinkle with the salt.
• Refrigerate no longer then 30 minutes.
• Drain and rinse.
• Heat the oil in a 5-quart pot over medium.
• Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute.
• Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch.
• Steam any clams that have not opened 1 more minute. If still unopened, discard.
• Keep the liquid simmering while you lift the clams onto a platter.
• Add the tomato and basil to the pot, cook for a few seconds.
• Remove the sauce from the heat.
• Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste.
• Here you have two choices. You can serve the clams hot or you can continue to follow the recipe to serve the clams room temperature.
• If you choose to continue let the clams and sauce cool to room temperature. Transfer the sauce to a sealed container. If desired, remove some of the top shells from the clams.
• Ass any liquid from the platter holding the clams to the container with the sauce.
• Tightly cover the clams and refrigerate separately.
• Take the sauce out of the refrigerator about 30 minutes before serving.
• 10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates.
• Taste the sauce for seasoning, stirring in the remaining vinegar if desired. spoon the sauce over the clams arrange clusters of greens on each plate and serve.

LEG OF LAMB IN BALSAMIC VINEGAR

Steps:

• With a sharp knife, pierce the leg in several places and soak it for 5 hours in the olive oil mixed with the vinegar.
• Place it on a roasting rack and rub with the salt, pepper, rosemary and garlic.
• Bake until a thermometer reads 140*. 1 ¼-1 ¾ hours.
• Baste with the marinade several times during the roasting.
• Remove from the oven and let sit 30 minutes before carving.

VEGETABLES GLAZED WITH BALSAMIC VINEGAR

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.

STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.