Clams In A Spicy Broth Food

CLAMS ITALIANO

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
• Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

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.

LITTLE NECK CLAMS IN WINE AND GARLIC BROTH

Steps:

• In a large bowl, rinse the clams under cold running water and gently rub them together with your hands to allow any sand to rinse off their shells. Rinse and drain a few times. Leave them in cold water until ready to cook them.
• In a large saucepan, heat olive oil over low heat and add the garlic. Saute the garlic for only 1 minute to be fragrant (no need to brown the garlic). Toss in about 1/2 of the chopped parsley, and reserve the other half for later.
• Meanwhile, drain the clams into a colander and quickly transfer them directly to the pot with garlic and olive oil. Add in the crushed red pepper and salt. Cover. Stir the clams after a minute.
• Allow the clams to steam and simmer with the garlic for about 2 minutes. Pour in white wine and clam juice and cover again, continue to steam the clams, stirring occasionally, for about 2 to 3 minutes. Their shells will open gradually. Once all clams are fully opened, turn off the heat. No need to overcook them.
• Toss in the remaining chopped parsley. If serving alone, transfer clams along with broth to a large serving bowl and serve.
• Also, if you are planning to serve clams with spaghetti or linguine, bring a large pot of water to a boil. Add some salt (about 1 tsp.) and toss in the pasta. Cook the pasta to al-dente. Using a ladle spoon, grab some of the salted water (about 1/4 cup) from the pasta, and add it to the clams.
• Drain pasta, and transfer pasta to the pot with all the clams and broth.
• Stir and serve into individual serving bowls. Garnish on top with more clams in shells and sprinkle on top with freshly chopped parsley. Serve immediately.
• Serves 4 to 5

CLAMS AND SPAGHETTI WITH SPICY TOMATO BROTH

Steps:

• Set a large pot of water on a back burner over medium-high heat, covered, so it is ready and boiling when it's time to cook the pasta.
• Put a wide Dutch oven or deep heavy-bottomed skillet with a lid over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot, add onion, and cook, stirring, for about 2 minutes, until softened and lightly colored.
• Stir in chopped green garlic, bay leaf, hot pepper and thyme sprig. Stir to coat and let sizzle. Season mixture generously with salt and pepper. Add tomatoes and wine, and bring mixture to a brisk simmer, stirring. Simmer 5 minutes, then taste and adjust seasoning. Thin with water if necessary: You don't want it to be too thick.
• Salt the pasta water and cook the spaghetti at a rapid boil until al dente - usually a minute or 2 less than instructions on package.
• Add clams to Dutch oven or skillet, turn heat to high and put on the lid. Stir clams with a large spoon a couple of times (to help heat disperse evenly) and replace lid. They should take 5 to 6 minutes to open. Once all clams are open, turn off heat and leave to rest, covered, for a few minutes.
• Drain pasta and, using tongs, divide among 4 to 6 bowls. Using a large slotted spoon or tongs, top pasta with an equal amount of clams. Ladle all remaining broth in the pot over each serving.
• Season halved cherry tomatoes with salt and a little olive oil. Spoon seasoned cherry tomatoes over top of the bowls.
• Sprinkle with chives, parsley and basil leaves. Serve.

CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO

Steps:

• Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
• Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
• Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
• Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
• Serve clams with toasted bread and reserved garlic mayo.

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.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat oil in a large heavy pot over medium heat.
• Add garlic,bay leaf and crushed red pepper.
• Saute until garlic is tender (1 min).
• Add wine and bring to a boil.
• Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
• Turn up to medium and cook until sauce is good and warm.
• Add clams, cover and cook for 5 minutes.
• Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
• When clams and mussels are almost all opened throw in the shrimp.
• Cover and cook about 1 1/2 min or until shrimp is done.
• Stir in torn basil leaves and serve.

CLAMS IN SPICY COCONUT-LIME BROTH

Steps:

• Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.