Spaghettini With Corn And Clams Food

STUFFED CLAMS

Steps:

• Cook bacon in microwave oven or on stove top. Let cool and crumble into medium bowl. Add onion, parsley and bread crumbs. Chop up clams and add to breadcrumb mixture. Moisten with reserved clam liquor. Season with salt, pepper, squirt of lemon and a dash of Tabasco sauce. Fill clam shells with mixture and place in a baking dish. Top clams with dots of butter and more bread crumbs. Broil until browned. Serve.

VENETIAN CURRIED CLAMS

Steps:

• Preheat the oven to 500 degrees. Heat a large oven proof skillet over high heat. Add the clams, onions, curry powder and butter. Toss until onions start to brown. Top the clams with all the remaining ingredients except the heavy cream and scallions. Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open. Transfer the clams and most of the solids to 2 serving bowls. On the stovetop, over a medium high flame, add the cream to the liquid left in the skillet. Stir constantly until the cream is completely incorporated. Divide the liquid between the 2 bowls, top with scallions and serve immediately with a generous spoonful of rice per bowl.
• Note: Instead of rice, you may serve the clams with mashed potatoes or creamy polenta. If you would like to serve the clams as an appetizer, divide among 4 bowls and omit the rice.

ONE-POT SPICY CLAMS

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
• Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.

BARBECUED BUFFALO CLAMS

Steps:

• Prepare grill.
• Wash and open clams. Remove the upper shell to create clams on the half shell. Combine the melted butter and lemon juice. Place the clams on the hot grill and baste with the lemon butter mixture frequently. Clams should take about 4 to 5 minutes to cook. Remove from the grill and reserve. Meanwhile, slice the baguette into 1/4-inch slices. Place the bread slices on the grill and lightly toast. Remove to a serving platter. Place a cooked clam on top of a bread slice. Spoon some of the Buffalo Sauce on top of the clam; use sparingly. Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan. Garnish with chopped parsley and lemon wedges.
• Combine ingredients in a small bowl and mix together well.
• Combine vegetables and herbs in a small bowl. Add the lemon juice and season, to taste. Mix well to incorporate all ingredients evenly.

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

SPAGHETTINI WITH CLAM SAUCE

Steps:

• Toast panko in frying pan until very lightly coloured, immediately remove to a plate and stir in dried parsley -- set aside.
• Start water for pasta, add salt and boil as package indicates.
• Meanwhile, heat oil in skillet on medium high heat, add garlic and cook just until it starts to colour.
• Immediately add clam liquid and white wine.
• Cook until reduced by half, season with salt & pepper.
• When pasta is ready to your liking, drain and add to skillet along with clams.
• Stir well to mix everything -- divide between 2 plates -- top with toasted breadcrumbs and parsley -- serve immediately with tossed salad.

SPAGHETTINI IN CLAMS AND CREAM SAUCE

Steps:

• Sauté the garlic in the olive oil.
• Drain the clams, reserving the juice. Add the juice to the pan and reduce by more than half.
• Add the cream, clams and vermouth.
• Cook until only heated and add salt and pepper to taste.
• Toss with the cooked pasta and top with cheese.