Clam And Mussel Stew With Capocollo And Vesuvius Tomatoes Food

CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Steps:

• To prepare the clams:
• Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
• To prepare the tomatoes:
• Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.

CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Steps:

• To prepare the tomatoes:
• Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
• To prepare the clams:
• Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo or proscuitto (I used proscuitto here and loved it) and parsley. Serve hot.
• *(I put dried basil on the tomatoes while they roasted and put the fresh basil in at the end with the parsley because it's not basil season yet, but I'm sure the original recipe is good, too.)

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SUMMER CLAM STEW WITH PESTO

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.

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH

Steps:

• 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
• 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
• 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
• 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

CLAM CHOWDER / STEW

Steps:

• Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
• Add onion to pot, saute until softened, then add potatoes and chicken stock.
• Season with salt and cayenne, cover and cook for 15 minutes.
• In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
• Cook for 1 minute, then add cream and milk while whisking.
• Cook over low heat until thickened.
• Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
• Add Worcestershire and bacon.
• Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
• Stir and gently cook over moderate heat until heated through.
• Transfer to soup tureen and garnish with parsley and paprika if using.

CLAM OR MUSSEL STEW WITH GREENS AND BEANS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
• Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
• Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.

CLAM STEW

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.

ZUPPA DI MUSSELS (CLAMS) O VONGOLE AL POMODORO

Steps:

• (Start preparing a day ahead.).
• Cooking Time: 30 minutes.
• Preparation:.
• Soak shellfish overnight in salted water (in sea water if available, or see instructions below.).
• Drain in a colander. Mince abundant parsley, cut the tomatoes, and grind some pepper in your peppermill.
• Sliced garlic as finely as possible. Not minced, just paper thin fine slices.
• Heat the olive oil in a heavy 3 quart saucepan or Dutch oven over very low heat. Add the garlic; cook slowly until the garlic just begins to turn very light brown, this should take about 10 minutes. 2. Add the crushed red pepper, if using, and remove from the heat. Let cool 5 minutes.
• Return the pan to high heat; add the wine and boil 3 minutes. Add the cleaned clams or mussels and cover tightly. Steam, shaking the pan occasionally, just until the shells open, about 2 minutes for the mussels, 6 minutes for the clams. 60 seconds before completion add tomatoes and parsley if desired, more red pepper or black pepper to taste. Spoon the shellfish and broth into shallow bowls and serve very hot.
• Cook a minute or two more, and serve, with toasted bread or over pasta.
• Note:.
• If one of the shellfish fails to open upon being cooked, do not eat it! It was already dead when it went into the pot, and eating it could make you quite sick.