Clam Bake Stew Rachael Ray Food

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CELEBRATE SUMMER WITH RACH'S ONE-PAN SEAFOOD BAKE



Celebrate Summer With Rach's One-Pan Seafood Bake image

"If you like cioppino, you'll love this," Rach says about this easy one-pan seafood bake with garlic bread.

Provided by Rachael Ray

Number Of Ingredients 50

About ⅓ cup extra-virgin olive oil (EVOO)
4 medium thin skinned potatoes
Yukon gold or white
mandolin or thinly sliced
1 large bulb fennel (or 2 medium bulbs)
trim tops and core
thinly sliced with mandolin or by hand
1 large onion (or 2 medium)
thinly sliced
Salt and pepper
1 pound large shrimp
shells removed and reserved (for fortified stock
if making)
Four 6- to 8-ounce sustainable white fish fillets
such as halibut
patted dry
About 3 cups fortified stock (see below)
or store-bought chicken stock
vegetable stock
bone broth or water
3 anchovy fillets
chopped (optional)
2 to 3 cloves shaved garlic
One handful thyme leaves
plus another handful for garnishing
2 bay leaves
1 lemon
zest removed and reserved
halved
About ¾ cup white vermouth or white wine
1 cup chopped fresh celery tops
parsley and fennel fronds
Fresh parsley
for garnishing (optional)
1 leek
One handful fresh parsley and thyme stems
3 to 4 lemon slices
5 to 6 cloves garlic
crushed
1 baguette
split lengthwise
then halved crosswise and lightly toasted
Butter or olive oil
Dried chives
Dried parsley
Dried dill
Fresh garlic slivers
Crushed red pepper flakes
for sprinkling
Grated parm

Steps:

  • Preheat oven to 450˚F with rack in center
  • Arrange potatoes, fennel and onions in roasting pan and toss to coat with EVOO, salt and pepper
  • Roast 15 minutes
  • If making the fortified stock from scratch, toast shrimp shells in a skillet
  • Add leek, parsley and thyme stems, lemon slices and crushed garlic
  • Add stock, bring up to a bubble, then turn down to low and cook for about 20 minutes
  • Strain, return stock to pan and reduce over medium-low heat for 7 to 8 minutes, then stir in anchovies, if using
  • If using store-bought stock or broth, add to a pan and reduce over medium-low heat for about 8 minutes, then stir in anchovies, if using
  • Arrange fish and shrimp on top of potatoes in pan, season with salt and pepper
  • Drizzle fortified stock or reduced store-bought stock or broth on top, add shaved garlic, handful thyme leaves, bay leaves, and lemon zest, douse with vermouth or wine, cover with foil and roast until fish is flaky and lightly browned and shrimp is opaque, 7 to 8 minutes, then uncover and bake 2 to 3 minutes more
  • Spoon pan juices over top, then sprinkle with fresh herbs like thyme and parsley, and squirt with lemon juice halves
  • For the garlic bread, if making, put bread on a foil-lined baking sheet
  • Melt butter or heat up olive oil, and add dried herbs and garlic, about a ½ palmful of each herb
  • Brush onto bread and sprinkle with red pepper flakes and grated parm
  • Broil until crisp and golden
  • To serve, spoon seafood into shallow bowls, top with veg, mop up roasting pan juices with garlic bread (optional, but highly recommended!) and serve alongside

CLAM BAKE STOUP



Clam Bake Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
3/4 pound kielbasa, diced
4 cups (half a 32-ounce bag) frozen diced hash browns
1 large onion, chopped
4 ribs celery, chopped
1 bay leaf
5 to 6 sprigs fresh thyme
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
1 rounded tablespoon seafood seasoning (recommended: Old Bay)
4 large ears corn on the cob or 3 cups frozen kernels
1 (15-ounce) can diced fire-roasted tomatoes
1 quart chicken stock
4 dozen littleneck clams
Hot sauce, to taste
1 lemon, zested and juiced
Handful fresh flat-leaf parsley leaves, chopped
4 jumbo sourdough English muffins, split
3 tablespoons butter
1 clove garlic, peeled
2 tablespoons chopped chives

Steps:

  • Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally.
  • Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot.
  • Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley.
  • While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice.
  • Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.

CLAM BAKE



Clam Bake image

This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.

Provided by DENISEK1

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 8

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth
1 ½ cups butter, divided
1 loaf French bread

Steps:

  • Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
  • Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
  • Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

Nutrition Facts : Calories 1383.3 calories, Carbohydrate 137.4 g, Cholesterol 294.4 mg, Fat 74.1 g, Fiber 10 g, Protein 41.6 g, SaturatedFat 44.7 g, Sodium 3133 mg, Sugar 10.8 g

THE ULTIMATE LINGUINE WITH CLAM SAUCE



The Ultimate Linguine with Clam Sauce image

Provided by Rachael Ray : Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

4 ripe heirloom or vine tomatoes, optional
4 pounds cherry stone clams, scrubbed
1 cup dry white wine or crisp, light bodied beer
1 (8-ounce) bottle clam juice
1 small red onion, coarsely chopped
1 red chile pepper, coarsely chopped
Zest of 1 lemon
3 to 4 large cloves garlic, peeled
About 1 tablespoon fresh thyme leaves
1/4 cup packed fresh parsley leaves
2 fresh bay leaves
1/4 cup extra-virgin olive oil
5 to 6 anchovy filets
1 pound linguini, or flavor-infused long cut pasta such as pepperoncini or lemon-flavored spaghetti or linguini

Steps:

  • This sauce can be made with or without tomatoes. If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces.
  • Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use. Strain the stock and reserve, wipe out the pot and return to the heat.
  • Meanwhile, make a seafood paste by adding the red onion, chile pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste.
  • Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal.
  • To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente.
  • Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta.

FOOL-I-YA-BAISE SEAFOOD STEW



Fool-i-ya-baise Seafood Stew image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 24

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 teaspoon fennel seed, 1/3 palm
6 cloves garlic, chopped
1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained
1 medium onion, chopped
2 ribs celery, split lengthwise, then chopped
1 bay leaf
Salt and pepper
1 small bundle fresh thyme, sprigs, 4 to 6, left whole
2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler
1/2 cup chopped flat leaf parsley, 3 handfuls
1 cup dry white wine
4 cups chicken stock, good quality, from soup aisle
1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes
3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia
12 sea scallops, halved
2 baguettes, ask for them to be sliced at the bakery counter
4 cloves garlic, cracked away from skin
2 roasted red bell peppers, jarred is fine but pat them dry
2 small red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes
6 (1/2-inch) slices baguette, crust trimmed
1/2 teaspoons salt
1/4 cup stock from above stew, taken as it cooks
1 cup olive oil

Steps:

  • Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.
  • Preheat oven to 250 degrees F.
  • Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread.
  • For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.
  • When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.

CLAMS CASINO ROYAL



Clams Casino Royal image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 19m

Yield 4 to 6 servings

Number Of Ingredients 8

Rock salt or pickling salt
24 cherry stone clams (buy them scrubbed, split them and loosen clam)
1 stick butter, softened
1 shallot, finely chopped
1 tablespoon crab boil (recommended: Old Bay seasoning)
1 teaspoon black pepper
A few drops hot sauce
4 slices bacon, look for package marked "Center Cut" its lean and thin, cut slices into 1-inch pieces

Steps:

  • Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F.
  • Set clams upright into salt. The salt will steady them. Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO!

CLAM BAKE



Clam Bake image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 15

10 ears corn
200 middleneck clams
6 fresno chiles
6 jalapeno chiles
1 head garlic
2 red onions, sliced
100 PEI mussels
2 tablespoons coriander seed
2 tablespoons cumin seed
2 stalks celery, chopped
2 tablespoons kosher salt
4 red peppers, chopped
3 pounds smoked sausage, in casings
1 bottle white wine
Water, to cover

Steps:

  • Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.

CLAM BAKE STEW - RACHAEL RAY



Clam Bake Stew - Rachael Ray image

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

2 tablespoons extra virgin olive oil
3/4 lb turkey kielbasa or 3/4 lb regular kielbasa, diced
4 cups frozen diced hash browns (half of a 32-ounce bag)
1 large onion, chopped
4 celery ribs, chopped
1 bay leaf
5 -6 fresh thyme sprigs
salt
fresh ground black pepper
2 lbs large shrimp, peeled and deveined
1 tablespoon seafood seasoning, a generous palmful (such as Old Bay)
3 cups corn kernels (from 4 large ears of corn or frozen )
1 (15 ounce) can diced fire-roasted tomatoes, with their juices
4 cups chicken stock
4 dozen littleneck clams
hot sauce
1 lemon, juice and zest of
1/4 cup chopped fresh flat-leaf parsley, a generous handful
4 jumbo English muffins, sourdough flavor, split
1 garlic clove, peeled and halved
3 tablespoons softened butter
2 tablespoons chopped fresh chives

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

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY



Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray image

Make and share this Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
4 boneless skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt
black pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14 ounce) can cannellini beans
1 (12 ounce) sack Baby Spinach, washed and patted dry
1/2 cup fresh flat leaf parsley, chopped
1 lemon, juice of

Steps:

  • In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
  • Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
  • Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
  • Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
  • Cook/stir until the onions are a little brown, 3-4 minutes.
  • Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
  • Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
  • Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
  • Add cannellini beans to the skillet with the onions; stir to combine.
  • Cook about 2 minutes or until beans are heated through.
  • Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
  • Toss and stir until the spinach wilts.
  • To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.

CLAM STEW



Clam Stew image

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

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

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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