Cherrystone Clams With Garlic And Parsley Food

LINGUINE WITH CLAMS

Steps:

• In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
• Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
• Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

BUTTERY GARLIC STEAMED CLAMS

Steps:

• In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add wine and lemon juice. Bring to a boil.
• Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
• Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS

Steps:

• Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
• Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
• Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
• In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

GRILLED CLAMS WITH BASIL BREADCRUMBS

Steps:

• Heat a gas grill or prepare a charcoal grill with hot coals.
• Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
• When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.

CLAM CHOWDER

Steps:

• Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside.
• Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, and onion. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
• Reduce the heat to low and fold in the cream, milk, and chopped clams. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chopped parsley and Parmesan Oyster Crackers.
• Preheat oven to 250 degrees F.
• Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.
• Yield: 2 cups

CHERRYSTONE CLAMS STEAMED IN WINE WITH PARMESAN DRIZZLE.

Steps:

• Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes. The clams will draw the cornmeal in and clean everything out really nicely. Drain clams and rinse well to discard any sand and cornmeal.
• In a large pot on medium high heat melt butter and olive oil. Add onions and saute for about 5 minutes or until they begin to brown. Using a garlic press mince the garlic into the pot, stir and cook for about 1 minute more.
• Add wine and clams and reduce heat to medium. Cook clams for about 8 - 12 minutes or until all shells are open.
• Meanwhile, make parmesan drizzle by melting butter and cream cheese in a saucepan. When melted whisk to combine. Add milk and half and half to flour and whisk until no lumps remain. Whisk mixture into butter and cream cheese in pan and add parmesan cheese. Continue to whisk until slightly thickened. Keep warm.
• Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes. Salt and pepper to taste if desired.
• To serve, place pasta in a shallow bowl and top with some of the clams making sure to spoon some of the delicious sauce on top. Drizzle with the parmesan drizzle.

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water.
• Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
• In skillet, saute bacon over medium heat and cook until crispy.
• Remove bacon with a slotted spoon and set aside on paper towels.
• Add butter to bacon fat and increase heat to medium.
• Add potatoes to pan so that the cut sides get nice and brown.
• Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
• Stir in parsley, garlic and bacon and stir until lightly browned.
• Season with salt and pepper to taste.

SCOTT URE'S CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

CHERRYSTONE CLAMS WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 400 degrees F.
• Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
• Scoop the clams out of the pot and remove and discard the top shells.
• Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
• Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
• Boil the liquid until it is reduced by half and add the cream.
• Continue boiling until it thickens slightly, being careful not to let the cream boil over.
• Season with salt and pepper.
• Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
• Spoon enough sauce into each clam to fill the shell.
• Bake 5 minutes until sauce bubbles.