Clams Provençal Food

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

LUCKY'S CLAMS PROVENCAL

Steps:

• Slice the potatoes about one-quarter inch thick and place in a pot filled with cold water. Bring to a boil and boil for seven minutes. Drain and set aside.
• Peel the onions, halve them and slice them about one-quarter-inch thick. Trim the fennel bulb and slice about one-quarter-inch thick. Seed the peppers, remove the membranes and dice.
• Preheat the oven to 500 degrees.
• Lay out the clams in a single layer in a baking dish. In a bowl, combine the onions, fennel, peppers, wine, water, garlic, plum tomatoes, tarragon, cilantro, butter and Pernod. Top the clams with this mixture. Roast the clams for eight minutes. Turn them and roast for about eight minutes more, until the clams open (discard any unopened clams).
• To serve, place six clams into each of six heated bowls. With tongs, distribute the tomatoes, onions, fennel and potatoes around the clams. Pour equal amounts of the broth and remaining solids over the clams. Garnish with the scallions and lemon wedges. Serve immediately with garlic mayonnaise on the side. (See recipe.)

PROVENCAL SHELLFISH STEW

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
• Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.

PORTUGUESE STEAMED CLAMS

Steps:

• Wash clams well in a sink of cold water. Discard any clams that are already opened.
• In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
• Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.