Baked Clams In Spicy Butter Sauce Les Palourdes Aux Aromates Food

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FRESH BAKED CLAMS



Fresh Baked Clams image

I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.

Provided by Oolala

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 dozen clams, well scrubbed, hard shell
2 tablespoons water
1/4 cup butter
1 garlic clove, minced
2 tablespoons parsley, finely chopped
3 tablespoons breadcrumbs (Italian style)
1 lemon, cut into wedges

Steps:

  • Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
  • Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
  • Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
  • Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
  • Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1

BAKED CLAMS WITH BACON



Baked Clams With Bacon image

Make and share this Baked Clams With Bacon recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

40 littleneck clams, thoroughly washed
1/2 cup white wine
6 slices bacon, cut into thin slices crosswise
3/8 cup unsalted butter, softened
2 scallions, peeled, trimmed and thinly sliced
2 garlic cloves, peeled and finely chopped
juice and zest from 1 lemon
kosher salt
fresh ground white pepper
1/2 cup toasted breadcrumb
1 small bunch parsley, stems removed, washed, dried and finely chopped

Steps:

  • Preheat oven to 375ºF.
  • Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.
  • Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.
  • Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.
  • Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.
  • *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.

Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 6.5, Cholesterol 48.7, Sodium 501.3, Carbohydrate 4.8, Fiber 0.2, Sugar 0.3, Protein 11.8

BAKED CLAMS



Baked Clams image

I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(

Provided by spatchcock

Categories     Savory

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -4 garlic cloves, finely chopped
1 cup breadcrumbs (preferably homemade)
1/4 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
36 small clams or 36 small cherrystone clams, shucked, 36 half shells reserved
2 tablespoons lemon juice
4 -6 tablespoons butter, melted
lemon wedge (to garnish)

Steps:

  • Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
  • Coarsely chop the clams and combine with the lemon juice in a separate bowl.
  • Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
  • Top with the bread crumb mixture and drizzle with the butter.
  • Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 399.8, Fat 25.7, SaturatedFat 10.3, Cholesterol 60.3, Sodium 884, Carbohydrate 23.9, Fiber 1.4, Sugar 2, Protein 18.2

BOILED SHRIMP WITH SPICY BUTTER SAUCE



Boiled Shrimp With Spicy Butter Sauce image

Great with beer or ice cold white wine. The spicy butter sauce is perfect with the seasoned shrimp. Recipe from "Food and Wine Cookbook".

Provided by Lorac

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 quarts water
1/4 cup white vinegar
1/2 lemon, thinly sliced
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorn
1/2 teaspoon salt
1/4 teaspoon cayenne
4 bay leaves, crumbled
2 lbs raw shrimp in shells
1/2 lb butter
1 teaspoon salt
1 teaspoon cayenne, to taste
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice

Steps:

  • In a large pot, combine water, vinegar, lemon, garlic, Old Bay,peppercorns, 1/2 tsp salt, 1/4 tsp cayenne and bay leaves.
  • Cover and bring to a boil, reduce heat and simmer 5 minutes.
  • Add shrimp, cover, return to a boil, cook 1-2 minutes and drain.
  • Melt butter in a smallpan, remove from heat and add remaining ingredients.
  • Serve shrimp with the butter sauce for dipping.

Nutrition Facts : Calories 672.5, Fat 50.2, SaturatedFat 30, Cholesterol 467.1, Sodium 1601, Carbohydrate 8.5, Fiber 1.9, Sugar 0.8, Protein 47.4

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