Clams With Red Bell Pepper Garlic Food

ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS

Roasted Clams with Pancetta and Red Bell Pepper Coulis image

Categories Pork Shellfish Appetizer Bake Bacon Clam Bell Pepper Fall Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as appetizers

Number Of Ingredients 7

Ingredients

1 large red bell pepper
1 tablespoon olive oil
1 teaspoon dried oregano
1 garlic clove, peeled
24 littleneck clams, scrubbed
3 slices pancetta or bacon, cut into 24 pieces
Lemon wedges

Steps:

Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.

SPICY SPAGHETTI WITH CLAMS AND RED BELL PEPPER

Spicy Spaghetti with Clams and Red Bell Pepper image

Categories Herb Pasta Pepper Shellfish Tomato Appetizer Sauté Clam Spring Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 cup coarsely chopped red bell pepper
2 tablespoons chopped garlic
2 tablespoons chopped fresh oregano or 2 1/2 teaspoons dried
1/2 teaspoon dried crushed red pepper
1 1/2 cups crushed tomatoes with added puree
1/2 cup dry red wine
24 small clams, scrubbed
3/4 pound spaghetti, freshly cooked

Steps:

Heat oil in heavy large pot over medium-high heat. Add bell pepper, garlic, oregano and dried red pepper. Sauté until bell pepper is almost tender, about 5 minutes. Add tomatoes and wine and simmer until flavors blend, about 2 minutes. Add clams. Cover and cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl (discard any that do not open). Season sauce to taste with salt and pepper.
Divide spaghetti among 4 bowls. Top with sauce and clams and serve.

SPANISH STYLE CLAMS

Spanish Style Clams image

This is really good served over rice and make sure you have plenty of crusty bread to soak up the juices.

Provided by Janet W

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 sweet onions, such as Vidalia about 4 cups
2 green bell peppers, sliced into 1/2 inch strips
2 red bell peppers, sliced into 1/2 inch strips
6 large garlic cloves, minced
2 bay leaves
1 cup canned crushed tomatoes in puree
3/4 cup dry white wine
36 littleneck clams (scrubbed)
1 tablespoon hot pepper

Steps:

Heat olive oil in heavy large pot over medium high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add claims, Cover and cook until clams open (discard clams that do not open) about 8 minutes, Stir in hot pepper sauce and serve.

Nutrition Facts : Calories 252.4, Fat 8.4, SaturatedFat 1.1, Cholesterol 44.4, Sodium 81.1, Carbohydrate 18.4, Fiber 3.1, Sugar 6.9, Protein 18.7

HALIBUT AND CLAMS WITH BELL PEPPERS AND SAFFRON

Halibut and Clams with Bell Peppers and Saffron image

Categories Onion Sauté Basil Halibut Clam Saffron Bell Pepper Summer Cilantro Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 cup chopped shallots
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
3/4 cup dry white wine
1/4 teaspoon crushed saffron threads
3 1/2 dozen small clams, scrubbed
1/4 cup bottled clam juice
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper
4 6-ounce halibut fillets
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh basil

Steps:

Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; sauté 2 minutes. Stir in wine and saffron. Add clams. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat.
Using tongs, transfer clams to bowl. Remove meat from shells; reserve meat. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids. Add bottled clam juice to cooking liquid. Bring liquid to boil. Add peppers. Set aside.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until golden on bottom, about 2 minutes. Using spatula, turn fish over. Pour pepper mixture over fish. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
Using slotted metal spatula, transfer fish to shallow soup plates. Add clam meat to skillet; stir just until heated through. Spoon over fish. Sprinkle with cilantro and basil.

STEAMED CLAMS WITH HAM, BELL PEPPER, AND BASIL

Steamed Clams with Ham, Bell Pepper, and Basil image

Categories Steam Basil Ham Clam Bell Pepper Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 10

Ingredients

6 tablespoons (3/4 stick) unsalted butter
3/4 cup diced smoked ham
3/4 cup chopped red bell pepper
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
18 1/2-inch-thick baguette slices
Olive oil
5 pounds littleneck clams (35 to 40), scrubbed
1 cup Chardonnay
1 cup (loosely packed) chopped fresh basil

Steps:

Melt butter in heavy medium skillet over low heat. Add ham and bell pepper and sauté until light brown, about 10 minutes. Add garlic and dried red pepper; stir 1 minute. Remove from heat.
Prepare barbecue (medium-high heat). Lightly brush baguette slices on both sides with oil. Grill bread until light brown on outside but soft on inside, about 2 minutes per side.
Combine clams and wine in large pot. Cover and boil over high heat until clams begin to open, about 8 minutes. Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open. Add liquid in pot to skillet with ham-bell pepper mixture. Bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes. Remove from heat. Stir in basil. Pour mixture over clams, dividing equally. Serve clams, passing grilled bread separately.

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