Venetian Curried Clams Recipes

VENETIAN CURRIED CLAMS

Venetian Curried Clams image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 12

Ingredients

24 littleneck clams
2 large onions, peeled, halved and thinly sliced
2 tablespoons curry powder
2 tablespoons unsalted butter
1 jalapeno pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 teaspoon dried red pepper flakes
1/2 cup dry white wine
1/2 cup water
1 1/2 cups chopped canned tomatoes in heavy puree
1/4 cup heavy cream
3 scallions, cut into julienne

Steps:

Preheat the oven to 500 degrees. Heat a large oven proof skillet over high heat. Add the clams, onions, curry powder and butter. Toss until onions start to brown. Top the clams with all the remaining ingredients except the heavy cream and scallions. Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open. Transfer the clams and most of the solids to 2 serving bowls. On the stovetop, over a medium high flame, add the cream to the liquid left in the skillet. Stir constantly until the cream is completely incorporated. Divide the liquid between the 2 bowls, top with scallions and serve immediately with a generous spoonful of rice per bowl.
Note: Instead of rice, you may serve the clams with mashed potatoes or creamy polenta. If you would like to serve the clams as an appetizer, divide among 4 bowls and omit the rice.

GOAN CURRIED CLAMS

Goan Curried Clams image

Categories Ginger Appetizer Quick & Easy Coconut Clam Curry Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as a first course

Number Of Ingredients 13

Ingredients

1 medium onion
2 pounds small hard-shelled clams such as littlenecks (less than 2 inches in diameter; about 36)
1 1/2 tablespoons vegetable oil
1 tablespoon grated peeled fresh gingerroot
2 teaspoons paprika
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon coarse salt, or to taste
1/2 cup Laxmi's fresh coconut milk or canned unsweetened coconut milk
1 tablespoon fresh lime or lemon juice
2 tablespoons chopped fresh cilantro leaves
grated fresh coconut or unsweetened desiccated coconut

Steps:

Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)
Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Fragrant Thai-Style Clams in Coconut Broth image

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

Ingredients

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

Steps:

Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

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