Switch Hitting Clams With Ramps Recipes

CLAMS CASINO MAZEMEN

Clams Casino Mazemen image

Clams Casino is a dish of simple luxury. Clams are the unsung heroes of shellfish, and I'm hoping that this recipe gets you to understand that. By combining this dish with simple instant ramen noodles, another of my favorite comfort foods, you get a dish that is greater than the sum of its parts. I hope you agree.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 strips bacon, cut into bite-size pieces
2 cloves garlic, minced
2 medium shallots, minced
One 1-inch knob fresh ginger, minced
1/4 cup Italian flavored breadcrumbs
3 tablespoons finely grated Parmesan
2 cups chicken stock
1/4 cup dry white wine
1 pound Manila clams, scrubbed
Two 4-ounce packages instant ramen noodles
Fresh basil and red pepper flakes, for garnish, optional

Steps:

In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes. Add the garlic, shallots and ginger and cook, stirring occasionally, until the shallots have softened, about 5 minutes.
Use a slotted spoon to transfer half of the bacon mixture to a medium bowl. Add the breadcrumbs and Parmesan to this same bowl. Stir to combine and set aside to use as topping later.
Add the stock and wine to the saute pan with the remaining bacon mixture to deglaze, scraping up any cooked bits stuck to the bottom. Add the clams, then cover and cook until the clams begin to open, about 10 minutes. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3 minutes.
Turn the broiler on.
Pour the saucepan components into a 14-inch cast-iron pan and sprinkle the breadcrumb mixture over the top. Broil until the breadcrumbs are golden brown, about 5 minutes. Serve sprinkled with basil and red pepper flakes, if desired.

RAW CLAMS ON THE HALF SHELL

Raw Clams on the Half Shell image

Provided by Tyler Florence

Categories appetizer

Time 30m

Yield 24 clams

Number Of Ingredients 9

Ingredients

24 littleneck clams
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Steps:

Scrub the clams under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand. Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice. Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open. Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it. Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself.) Tip out the clam juice into the bowl and pour it back over the shucked clams. Nestle the clams in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS

Steamed Clams With Garlic-Parsley Butter and Leeks image

These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.

Provided by David Tanis

Categories dinner, weekday, seafood, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter (1 stick), softened
1 cup roughly chopped parsley, leaves and tender stems
1 or 2 small garlic cloves, grated or minced
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 cup chopped leeks (from 2 medium leeks), white and light green parts only
24 littleneck clams, scrubbed and rinsed (about 2 to 3 pounds)
1 1/2 cups dry white wine
1/2 teaspoon grated lime zest
2 tablespoons lime juice
Lime wedges, for garnish

Steps:

Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

SWITCH-HITTING CLAMS WITH RAMPS

Switch-Hitting Clams with Ramps image

I wouldn't hazard a guess as to the romantic preferences of clams. What I do know is that this dish works equally well served as a substantial soup or as a brothy pasta, depending on your own desires. I use jumbo clams in this dish because they have a more pronounced flavor. They are a bit chewier, but I think the improved flavor is worth a small sacrifice in terms of texture. For the pasta, this is where you get to have some fun. Use a ridged pastry wheel if you want your squares to be extra elegant, or haul out a sharp knife if you want basic squares. Either way, they'll taste delicious.

Yield serves 4

Number Of Ingredients 8

Ingredients

12 ounces fresh Semolina Pasta sheets (page 84)
Kosher salt
4 pounds jumbo clams
3 cloves garlic, sliced paper-thin
Juice of 1/2 lemon
1 cup white wine
2 tablespoons extra-virgin olive oil
8 ramps, thinly sliced

Steps:

Cut the pasta sheets into 1/2-inch strips with a knife or pastry wheel. Cut at 1/2-inch intervals to form 1/2-inch squares. Set a large pot of salted water on the stove to boil.
In a large pot with a lid, combine the clams, garlic, lemon juice, and wine. Cover, place over high heat, and bring to a boil. Steam the clams just until they open-no more than a few minutes after the liquid has come to a boil. This ensures they will stay tender. Discard any clams that fail to open. When cool enough to handle, remove the clams from their shells and reserve them in their liquid.
Add the pasta to the boiling water and cook for 2 to 3 minutes, or until just al dente.
While the pasta cooks, heat the olive oil in a sauté pan over medium-high heat and sauté the ramps until soft, 2 to 3 minutes. Add the clams and their liquid, then drain the pasta and add to the pan; swirl to combine. Serve in deep, warmed bowls.

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Category Appetizer
Servings 4

When oil is hot, add chopped ramps, ramp bulbs, and shallot. Let everything cook until fragrant, about 2 minutes.
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