Vongole Contadina Steamed Clams With Prosciutto Recipes

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CLAMS WITH OREGANO AND BREAD CRUMBS (VONGOLE ORIGANATE)



Clams With Oregano and Bread Crumbs (Vongole Origanate) image

This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's bread, not from day-old bread (and definitely not the kind that comes in a can).

Provided by Mario Batali

Categories     Shellfish     Appetizer     Broil     Sauté     Christmas     Seafood     Clam     Bell Pepper     Fall     Christmas Eve     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4-8

Number Of Ingredients 9

24 medium littleneck clams, scrubbed
3 cups kosher salt
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 medium red onion, cut into 1/8-inch dice
4 garlic cloves, thinly sliced
1 red bell pepper, cut into 1/8-inch dice
1 cup fresh bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh oregano

Steps:

  • Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them. Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.
  • In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking. Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown. Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well. Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid.
  • Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)
  • Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam. Drizzle with a drop of olive oil, and serve.

VONGOLE AL CARTOCCIO: CLAMS COOKED IN FOIL



Vongole al Cartoccio: Clams Cooked in Foil image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 pounds/914 g fresh clams, cleaned
2 cloves garlic, thinly sliced
Bunch fresh flat-leaf parsley, chopped
12 cherry tomatoes, halved
8 tablespoons/118 ml extra-virgin olive oil
Salt and freshly ground black pepper
1 cup/235 ml white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Divide the clams, garlic cloves, flat-leaf parsley, and cherry tomatoes into 4 equal portions.
  • Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place 1 portion of clams, garlic, parsley, and tomatoes in the center. Drizzle with 1/4 of extra-virgin olive oil and wine. Season with salt and pepper. Make sure there is extra room in the aluminum foil container so that the clams can steam open. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
  • Repeat the above process 3 more times to create 4 individual servings. Place the foil packets in the oven for approximately 20 minutes to allow all the clams to fully open. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.

CLAMS WITH PROSCIUTTO



Clams With Prosciutto image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 tablespoon chopped garlic
1/8 to 1/4 pound prosciutto or other dry-cured ham, chopped
1/4 cup dry white wine
48 littleneck clams, cleaned (see chicken recipe)
Chopped parsley for garnish

Steps:

  • Put the olive oil over medium heat in a large pot that can be covered. Add garlic and ham and stir. Add wine and clams.
  • Cover and cook, shaking the pot occasionally, until the clams open, about 10 minutes. Sprinkle with parsley, and serve.

SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)



Spaghetti Alle Vongole (Spaghetti With Clams) image

Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.

Provided by Pilates Gal

Categories     Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb spaghetti
4 garlic cloves, chopped
1/2 cup olive oil
2 1/4 lbs clams, in shells
1 hot pepper, minced
1 lb tomatoes, chopped

Steps:

  • Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
  • Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

Nutrition Facts : Calories 875.8, Fat 31.4, SaturatedFat 4.3, Cholesterol 84.9, Sodium 153, Carbohydrate 98, Fiber 5.2, Sugar 5.6, Protein 48.2

VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)



Vongole Contadina (Steamed Clams With Prosciutto) image

I've been known to sit and eat this one all by myself. I am ashamed to say, happy but ashamed. This dish is soooo good, I just can't help myself. Another wonderful dish by Umberto Menghi, from his Seafood Cookbook.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

6 lbs clams, fresh, washed and cleaned
3 ounces prosciutto, julienned, good quality
1 garlic clove, whole, peeled
2 tablespoons olive oil
2 tablespoons butter
1/4 cup white wine, dry
1/2 cup whipping cream
2 tablespoons butter
2 tablespoons parsley, finely chopped
1/4 teaspoon black pepper, freshly ground

Steps:

  • Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
  • Add the white wine, wait 30 seconds than add the cream and bring to a boil.
  • Next, add the clams and cover the pot and steam for 5 - 6 minutes.
  • Please, discard any clams that do not open. They are bad.
  • Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
  • Transfer the clams and prosciutto mixture to a serving bowl and enjoy.

Nutrition Facts : Calories 864, Fat 35.8, SaturatedFat 16.4, Cholesterol 275.6, Sodium 4207.6, Carbohydrate 26, Fiber 0.1, Sugar 0.2, Protein 100.8

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