Elmers El Salvadorean Clam Salsa Food

ELMER'S EL SALVADOREAN CLAM SALSA

Elmer's El Salvadorean Clam Salsa image

From Salsas, Sambals, Chutneys and Chowchows Good as a dip with chips or saltines. I could see this going super well with cheese pupusas!

Provided by Recipe Junkie

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 cup minced fresh littleneck clams (about 18 to 20 medium-sized clams)
1/3 cup lime juice (or 2 and 1/2 limes)
1 teaspoon minced garlic
1/2 red onion, diced small
5 radishes, diced small
1 ripe tomatoes, diced small
1/4 cup cilantro
6 -10 dashes Tabasco sauce, depending on your desire for heat
salt
freshly cracked black pepper

Steps:

In medium sized bowl, combine all ingredients and mix well.
This salsa will keep covered and refrigerated, about 2 days, but is best eaten right away.

Nutrition Facts : Calories 121.2, Fat 1.3, SaturatedFat 0.1, Cholesterol 38.6, Sodium 75, Carbohydrate 12.5, Fiber 1.6, Sugar 3.8, Protein 15.7

CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE

Clam and Calamari Seafood Stew with Salsa Verde image

Provided by Rob Levitt

Categories Soup/Stew Olive Sauté High Fiber Wheat/Gluten-Free Dinner Bass Clam Squid Healthy Potluck Bon Appétit

Number Of Ingredients 21

Ingredients

Salsa verde:
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
1 teaspoon whole grain Dijon mustard
1/2 cup extra-virgin olive oil
Seafood Stew
1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth
5 cups water
5 tablespoons extra-virgin olive oil
1 2/3 cups chopped red onion
1 2/3 cups chopped fresh fennel bulb
2 garlic cloves, thinly sliced
1/2 teaspoon (scant) dried crushed red pepper
1/4 cup tomato paste
20 large brine-cured green olives (such as Castelvetrano or Cerignola)
16 Manila clams, scrubbed
4 ounces cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved
8 1/2-inch-thick slices country bread

Steps:

For salsa verde:
Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
For seafood stew:
Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.

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