Manila Clams With Basil And Chiles Food

MANILA CLAMS IN GARLIC AND BEER

Steps:

• Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

CLAM PASTA WITH BASIL AND HOT PEPPER

Steps:

• Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
• Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
• While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
• Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

STEAMED CLAMS WITH LEMONS AND CALABRIAN CHILES

Steps:

• Preheat the grill over medium-high heat.
• Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes.
• Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve.
• Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley.

STEAMED CLAMS WITH THAI BASIL AND CHILES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
• Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
• Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
• Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.

MANILA CLAMS WITH BASIL AND CHILES

Steps:

• Place a large, deep frying pan or wok over high heat.
• When the pan is hot, add the canola oil and swirl to coat the bottom of the pan.
• When the oil is hot but not smoking, add the garlic.
• Cook, stirring, until golden, about 30 seconds.
• Add the chile pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
• Add the clams, discarding any that fail to close to the touch.
• Stir to coat with the oil.
• Cook, tossing and stirring, for 2 minutes, then stir in the chile paste and the fish sauce.
• Cook, stirring frequently, until the clams have opened, 3-5 minutes longer.
• Stir in the basil and mint.
• Transfer the clams to a platter or serving bowl, discarding any that failed to open.
• Serve immediately.