CLAMS AL FORNO
Photo may be seen here in the Savor gallery: www.annacia.com. These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices - you don't want to miss a drop. I have used jarred jalapeno because where I live you couldn't find a fresh one to save your life. This works well with manila clams also but you will need more as they are smaller. Also adjust the time for smaller clams, they are done when the shells are open wide.
Provided by Annacia
Categories Spicy
Time 38m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500°F.
- Place the clams in a single layer in a baking dish.
- Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
- Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
- Discard any that don't open.
- To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.
Nutrition Facts : Calories 126.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 29, Sodium 587.1, Carbohydrate 13.7, Fiber 1.6, Sugar 2.8, Protein 15.8
AL FORNO CLAM STEW
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes to remove excess fat. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
- Lay the clams in a single layer in a flameproof roasting pan. Top with the sausage and the rest of the ingredients, except the scallions and lemon, and bring to a boil on top of the stove. Then put the pan in the oven. Roast the clams for 8 minutes. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
- Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes. Garnish with julienned scallions and lemon wedges.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 61 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 28 grams, Sodium 1991 milligrams, Sugar 8 grams, TransFat 1 gram
SUMMER CLAM STEW WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm.
- Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil.
- Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through.
- Divide the soup among bowls. Top with chopped fennel fronds and the pesto.
Nutrition Facts : Calories 440, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 924 milligrams, Carbohydrate 43 grams, Fiber 11 grams, Protein 20 grams, Sugar 9 grams
BAKED CLAMS ON THE HALF SHELL: VONGOLE GRATINATE AL FORNO
Provided by Food Network
Categories appetizer
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Scrub the clams under cold running water.
- Pry them open and rinse out any sand or grit.
- Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
- Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells. You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside.
- In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside.
- Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick.
- Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately.
CLAM BAKE STEW - RACHAEL RAY
Make and share this Clam Bake Stew - Rachael Ray recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
- Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
- Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
- While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
- Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.
Nutrition Facts : Calories 755.5, Fat 29.8, SaturatedFat 8.3, Cholesterol 213.8, Sodium 2271.6, Carbohydrate 78.8, Fiber 7.2, Sugar 5.4, Protein 45.9
MOLTO MARIO'S CLAM STEW
Steps:
- 1. Preheat the oven to 450°F. In a heavy-bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms, and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
- 2. Add the vermouth and bring to a boil. Add the tomato sauce, wine, and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
- 3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE
Provided by Rob Levitt
Categories Soup/Stew Olive Sauté High Fiber Wheat/Gluten-Free Dinner Bass Clam Squid Healthy Potluck Bon Appétit
Number Of Ingredients 21
Steps:
- For salsa verde:
- Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
- For seafood stew:
- Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
- Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
- Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.
CLAM STEW
This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 quarts).
Number Of Ingredients 12
Steps:
- Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
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