Clams And Shrimp Food

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PESTO CLAMS AND SHRIMP LINGUINE



Pesto Clams and Shrimp Linguine image

Delicious and garlicky pasta combination. Great for guests or even a quick meal.

Provided by Janet Henderson

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) box Barilla® Linguine
1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
4 tablespoons butter, divided
1 small shallot, minced
¼ cup red bell pepper, minced
4 cloves garlic, minced
1 cup white wine
1 (6.5 ounce) can chopped clams, drained with juice reserved
¾ cup chicken broth
1 (16 ounce) package clams in shell, scrubbed
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh basil leaves, plus more for garnish
2 tablespoons shaved Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
  • Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
  • Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 49.6 g, Cholesterol 149.1 mg, Fat 13.3 g, Fiber 2.4 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 418.6 mg, Sugar 0.7 g

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH



Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish image

Categories     Olive     Rice     Shellfish     Sauté     Dinner     Seafood     Clam     Mussel     Shrimp     Saffron     Fall     Party     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
  • Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

SHRIMP AND CLAMS A LA PLANCHA



Shrimp and Clams a la Plancha image

Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced (1 heaping tablespoon)
1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed
3 thyme sprigs
Kosher salt and freshly ground pepper
1/2 cup fino sherry
18 littleneck clams, scrubbed
Garlicky Beans, for serving
Frances's Romesco Sauce, for serving
Fresh dandelion greens, for serving

Steps:

  • Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
  • Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.

SEAFOOD CHOWDER WITH CLAMS, SHRIMP, AND FISH



Seafood Chowder with Clams, Shrimp, and Fish image

Creamy chowder with an abundance of clams, shrimp and fish for hearty soup to please a crowd.

Provided by Judy Purcell

Categories     Soup

Time 1h45m

Number Of Ingredients 19

3/4 pound bacon (, chopped and cooked)
51 ounces canned chopped clams (, retain juice (equal to 3 3/4 cups clam juice and 3 3/4 cups chopped clams))
1/2 cup chopped green onion ((2 bunches) white and light green parts)
1 cup finely chopped sweet yellow onion ((1 medium))
1 cup chopped celery ((2 large ribs))
3 cups red potatoes ((4-5 medium), scrubbed and unpeeled, cut into 1/2" cubes)
1 small celery root ((about the size of a large orange) -- peeled, cut into 1/2" cubes)
2 cups chopped parsnips (, peeled, cut into 1/2" cubes)
3 3/4 cups clam juice (, from canned clams (juice amount is approximate and can be topped off with chicken or vegetable stock))
1 1/2 teaspoons dried thyme
1/2 teaspoon sea salt
1/2 teaspoon white pepper
2 cups heavy cream
1 cup whole milk (, as needed for desired thickness)
1/2 tablespoon hickory liquid smoke flavoring
5-6 sprigs fresh thyme
1 pound white fish ((halibut, Barramundi, cod) -- cut into bite sized chunks)
1 pound shrimp (, cut into bite sized chunks)
1/2 teaspoon fresh ground black pepper

Steps:

  • Cut bacon into 1/4 inch strips and cook in a soup pot over medium heat until fat is rendered and bacon is crisp. Drain on a paper towel-lined plate and retain the bacon fat.
  • While the bacon is frying, prepare all other ingredients before starting soup. To prepare the clams, drain the juice into a large measuring cup or bowl and then strain through a fine mesh sieve to trap any sand or debris. NOTE: If you don't have a fine sieve, line a colander with cheese cloth before straining the juice.
  • Saute all the onions in 2 tablespoons of the rendered bacon fat in the soup pot until tender, about 8 minutes.
  • Add the potatoes, celery root, celery, parsnips, clam juice, dried and fresh thyme, salt and white pepper. Simmer uncovered until vegetables are just fork tender, about 10 minutes.
  • In a blender, puree 1/4 of the raw shrimp with 3/4 cup of the soup (cooked vegetables and liquid) from the soup pot. (Add up to a 1/4 cup of water to thin the mixture if too thick for the blender to puree well.) Add this puree back to the soup.
  • Stir in cream, milk, liquid smoke, bacon, clams, fish, and the rest of the shrimp to the soup pot; simmer for 20-30 minutes to cook and meld flavors. Taste and finish with freshly ground black pepper and salt, as desired.

Nutrition Facts : Calories 468 kcal, Carbohydrate 12 g, Protein 28 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 233 mg, Sodium 1113 mg, Sugar 4 g, ServingSize 1 serving

SHRIMP, CLAMS, AND SCALLOPS PASTA



Shrimp, Clams, and Scallops Pasta image

Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!

Provided by Hawn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h15m

Yield 8

Number Of Ingredients 18

2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup white wine
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 bay leaf
1 (16 ounce) package uncooked spaghetti
1 pound clams
2 teaspoons extra virgin olive oil
1 pound shrimp
1 pound scallops
1 clove garlic, minced
½ cup grated Parmesan cheese

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
  • Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

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.

SHRIMP AND CLAM BISQUE



Shrimp and Clam Bisque image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
3/4 cup roasted garlic cloves
2 leeks, minced
3 tablespoons all-purpose flour
1/4 cup brandy
3 1/2 cups reduced-sodium chicken broth
1/4 cup tomato paste
1 russet potato, peeled and diced
1/2 pound small shrimp, peeled and deveined
12 steamed clams, shells discarded, clams chopped
1/2 cup heavy cream
1 tablespoon freshly chopped dill leaves
Rolls, for serving, optional

Steps:

  • Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.

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