Spanish Clams Food

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SPANISH RICE WITH CLAMS



Spanish Rice with Clams image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 pounds littleneck clams (about 24), scrubbed
1 tablespoon extra-virgin olive oil
1 fully cooked chorizo sausage, sliced 1/2 inch thick
1 leek (white and light green parts), halved lengthwise and sliced
1 red bell pepper, finely chopped
3 cloves garlic, minced
2 bay leaves
1 cup arborio rice
2 cups low-sodium chicken broth
1/2 cup fresh parsley
1 cup frozen baby lima beans, thawed

Steps:

  • Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
  • Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
  • Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.

Nutrition Facts : Calories 411 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 49 milligrams, Sodium 927 milligrams, Carbohydrate 61 grams, Fiber 6 grams, Protein 26 grams

SPANISH CLAMS (ALMEJAS A LA ESPAñOLA)



Spanish Clams (Almejas a la Española) image

Easy Spanish clams I "created" when I was in Valencia. Perfect as tapas, or for group eating.

Provided by CookingToEntertain

Categories     Appetizer     Side Dish     Tapas

Time 17m

Number Of Ingredients 9

250 grams Clams (baby/button)
3 cloves garlic (chopped)
2 Shallot (chopped)
1 tsp Flour
60 ml White Wine (dry)
1 tsp Sweet Paprika
1 bunch Parsley (chopped)
3 tbsp olive oil
1 tsp Salt (to taste)

Steps:

  • In a saucepan on medium heat add the olive oil, and when hot, add the chopped shallot until translucent. When the shallot begins to fry you can add the garlic and parsley and the clams. After a minute or so (but before the garlic burns) add the white wine and give everything a good stir.
  • As the wine begins to heat up you'll notice the clams start to open. At this point you can add the flour and paprika and give everything a good toss. As the clams continue to open keep agitating the pan to get the liquid inside the shells.
  • Try the sauce and salt to taste. Toss the clams around a bit, and when all (or almost all) of the clams are open you can pour directly into a large plate/bowl and serve immediately.

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Jose Garces

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces Spanish-style dried chorizo, sliced into thin rounds
1 small Spanish onion, diced
Pinch of red pepper flakes
1 clove garlic, minced
24 cockles or other small clams, cleaned
1/4 cup bottled clam juice
1/2 cup dry white wine
1 tablespoon unsalted butter
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground pepper
Crusty bread, for serving

Steps:

  • Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
  • Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.

PORTUGUESE STEAMED CLAMS



Portuguese Steamed Clams image

Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Portuguese

Time 50m

Yield 6

Number Of Ingredients 6

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

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.

Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g

SPANISH-STYLE CLAMS



Spanish-Style Clams image

Make and share this Spanish-Style Clams recipe from Food.com.

Provided by English_Rose

Categories     Spanish

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb clam
extra virgin olive oil, for frying
3 garlic cloves, sliced
1/2 onion, chopped
1 teaspoon all-purpose flour
1/2 teaspoon sweet smoked paprika
8 tablespoons white wine
2 tablespoons flat leaf parsley, roughly chopped

Steps:

  • Wash the clams thoroughly under cold running water. Discard any clams that do not close when tapped.
  • Heat the oil and garlic over a medium heat in a large saucepan and cook until the garlic is golden brown and the oil is infused with the flavour of the garlic. Remove the garlic slices.
  • Add the onion and fry for 1 minute, or until softened. Add the flour and paprika and stir to combine. Pour in the wine and 8 tbs water and bring to the boil.
  • Season with salt and pepper and add the clams. Cover and cook for 1 minute, shaking the pan twice.
  • Uncover the pan and discard any clams that have not opened. Add the parsley and more salt and pepper to taste. Shake a couple more times and serve hot.

Nutrition Facts : Calories 161.1, Fat 1.6, SaturatedFat 0.2, Cholesterol 51.5, Sodium 89.2, Carbohydrate 8.7, Fiber 0.6, Sugar 1.2, Protein 19.9

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

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

SPANISH-STYLE CLAMS



Spanish-Style Clams image

Categories     Garlic     Onion     Shellfish     Tomato     Sauté     Steam     Clam     White Wine     Summer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

2 tablespoons olive oil
2 sweet onions (such as Vidalia or Maui), sliced (about 4 cups)
2 green bell peppers, sliced into1/2-inch-wide strips
2 red bell peppers, sliced into1/2-inch-wide strips
6 large garlic cloves, minced
2 bay leaves
1 cup canned crushed tomatoes with added puree
3/4 cup dry white wine
36 littleneck clams (about 6 pounds scant), scrubbed
1 tablespoon hot pepper sauce

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 sauté 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 clams. Cover and cook until clams open (discard any clams that do not open), about 8 minutes. Stir in hot pepper sauce and serve.

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