PASTA WITH CLAMS, ZUCCHINI, AND ZUCCHINI BLOSSOMS
Steps:
- Soak clams in cold salted water for about 1 hour. Drain.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.
Nutrition Facts : Calories 764.2 calories, Carbohydrate 95.6 g, Cholesterol 118.8 mg, Fat 12.1 g, Fiber 4.5 g, Protein 60.8 g, SaturatedFat 1.6 g, Sodium 256.6 mg, Sugar 3.8 g
ZUCCHINI AND CLAM CASSEROLE
From and old clipped recipe. It's one of those odd sounding recipes that I want to make one day. I wonder from reading this if it would be a good dip? Maybe you'll see before I do.
Provided by Oolala
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the zucchini, egg, clams, bread crumbs, and seasonings together.
- Bake in a greased 1 1/2 quart casserole at 350 degrees F. until browned, about 25 minutes.
Nutrition Facts : Calories 177.2, Fat 7.6, SaturatedFat 3.7, Cholesterol 100.2, Sodium 361.9, Carbohydrate 5.3, Fiber 0.7, Sugar 1.3, Protein 21.3
GRILLED CLAMS WITH CHARRED ZUCCHINI AND GARLIC
When I went to Charleston, South Carolina a few years ago, I watched (I will admit, in horror) as a chef put whole oysters on a hot grill. He waited a few minutes and watched as they popped open as if they had some internal timer. He pulled 1 off the grill and handed it to me along with a lemon wedge. Having grown up in New York and eaten oysters raw my whole life, this was a sacred moment. The oyster was a little tough, but absolutely delicious. There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic (and simple) flavor. I tried the technique with littleneck clams and find I like it even more than the oysters. Be patient with the clams, sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that's when they open!
Provided by Alex Guarnaschelli
Categories appetizer
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat.
- In a medium skillet, over low heat, heat 2 tablespoons of the olive oil. When the oil gets hot, add the pine nuts. Season them lightly with salt and cook them, stirring constantly, until they turn golden brown, 2 to 3 minutes. Remove them from the pan to a small bowl. Stir in the minced garlic, salt, to taste, and the mint.
- In a large plate, combine the remaining olive oil, the zucchini slices, paprika and light sprinkling of salt. For best results, "dust" the zucchini with the paprika but put it in a little strainer and sprinkle it evenly over the zucchini slices. Toss to coat them with the oil. Season them lightly with salt. Arrange them in a single layer on the hottest part of the grill and cook until they are tender to the touch and charred but not falling apart, 3 to 5 minutes. Use a pair of metal tongs to remove the zucchini from the grill and transfer them to a flat surface. Stack the slices and cut them widthwise into 1/2-inch slices, then make 1 slice down the middle, creating a 1/2-inch dice. Toss them in the bowl with the pine nuts, and then add the lemon juice.
- Dip a cloth into some oil and rub over the grill grates. Scatter the clams on the grill in a single layer. Have a pair of tongs and a large platter ready. Littleneck clams take a while to open up, about 10 minutes depending on size, but that's all a part of the fun - the suspense of waiting for them to open. Add a splash of water to help them along and steam. As they open, use the tongs to remove them from the grill and put them on the platter. When they are all opened, scatter the zucchini and pine nuts all around. Try to get the zucchini inside the shells directly on top of the clams and serve immediately.
CLAMS WITH ZUCCHINI AND JALAPEñO
Categories Steam Quick & Easy Clam Zucchini White Wine Spring Jalapeño Gourmet
Yield Serves 2 as a main course
Number Of Ingredients 7
Steps:
- Scrub clams well and in a large bowl cover with salted cold water. Cut zucchini into 2 x 1/2-inch sticks. Wearing rubber gloves, halve jalapeño lengthwise and discard seeds from one half. Finely chop jalapeño and onion. In a large saucepan heat 2 tablespoons butter over moderately high heat until foam subsides and sauté zucchini, jalapeño, and onion, stirring, until zucchini is crisp tender, about 5 minutes. Transfer zucchini mixture to a bowl.
- In pan melt remaining tablespoon butter over moderately high heat and add clams and wine. Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a serving bowl. Reserve cooking liquid in pan. (Discard clams that are unopened after 8 minutes.) Stir zucchini mixture into reserved cooking liquid and pour over clams.
- Serve clams with bread.
AUNT PHYLLIS' CLAM CASSEROLE
Aunt Phyllis gave me this recipe and said it is alway a hit when she makes it. I have to get her involved in this website!
Provided by Oolala
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 4 ingredients in a large skillet, simmering for a few minutes.
- Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
- Place in a casserole dish and sprinkle with Parmesan cheese.
- Bake at 325 degrees F. for 20-30 minutes.
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
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