Steamed Clams With Saffron And Tomato Food

STEAMED CLAMS IN GARLIC SAFFRON BROTH

Steps:

• Crumble saffron into 1 cup of boiling water. Set aside to steep.
• Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

STEAMED CLAMS WITH TOMATOES

Steps:

• In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.

STEAMED CLAMS IN SPICY TOMATO SAUCE

Steps:

• Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
• Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
• Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
• Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
• Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

CLAMS WITH SAFFRON AND TOMATOES

Steps:

• Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.
• Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.
• Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
• Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.

STEAMED CLAMS WITH SAFFRON AND TOMATO

Steps:

• Combine vinegar and saffron in large pot.
• Stir over medium-low heat until saffron begins to release its color, about 1 minute.
• Add tomatoes, shallots, garlic, then both oils.
• Add clams to mixture.
• Cover and cook over high heat until clams open, about 8 minutes; discard any clams that do not open.
• Using tongs, divide clams among 4 bowls.
• Mix parsley leaves into cooking liquid.
• Season to taste with salt.
• Ladle cooking liquid over clams and serve with toast.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

STEAMED CLAMS WITH CHORIZO, CITRUS AND SAFFRON AIOLI

Steps:

• Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.
• Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.

BISTRO STEAMED CLAMS WITH ROASTED SHALLOTS AND SAFFRON

Steps:

• In a large stock pot over high heat, combine clams, wine, mirin, ouzo, lemon zest and juice, saffron, roasted shallots, and garlic. Bring the mixture to a boil and cook until the clams just begin to open, 3 to 4 minutes. Add the butter and continue cooking until the clams have opened completely, about 4 minutes longer. Discard any unopened clams. Season to taste with salt and pepper. Serve the clams and cooking liquid in large pasta bowls. Serve warm.

STEAMED CLAMS

Steps:

• Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
• Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
• In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
• Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH

Steps:

• Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
• Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

STEAMED MUSSELS OR CLAMS WITH SAFFRON, TOMATOES AND PANCETTA

Steps:

• In a pot large enough to hold the clams, heat the olive oil over medium heat. Add the garlic and pancetta. When they begin to sizzle, add the vinegar, wine and saffron. Remove from the heat and let stand until the saffron begins to release its color. Add the tomatoes, pepper, parsley and clams. Cover with a lid and cook over high heat, shaking the pot occasionally, until the clams open. Divide the clams among 4 bowls and serve immediately.

STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH

Steps:

• Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.
• Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.
• Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.