Stuffed Clams With Linguica And Corn Food

STUFFED CLAMS WITH LINGUICA AND CORN

Steps:

• Fill a large pot with 2 inches of water, and bring to a boil. Add clams, cover, and cook just until they open, about 6 minutes (start checking after 5 minutes and discard any clams that have not opened after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 1/2 cup. Remove clams from shells, reserving shells, and roughly chop clams. Transfer clams to a large bowl.
• Separate clam shells, and remove muscles. Wash and reserve 24 shells.
• Preheat oven to 350 degrees. Chop or pulse sausage in a food processor until chunky. Melt butter in a large skillet over high heat. Add onion, celery, and corn, and cook until edges start to brown, about 6 minutes. Add sausage and cayenne, and saute until warmed through, about 1 minute. Add mixture to clams. Stir in reserved clam broth, the lemon zest, and breadcrumbs until just incorporated.
• Place shells on a rimmed baking sheet, and divide mixture among shells (do not pack). Cover with parchment-lined foil, and bake until hot throughout, about 30 minutes. Remove foil, and turn oven to broil. Broil clams on middle rack until crisp and browned on top, 3 to 4 minutes. Serve with lemon wedges for spritzing.

STEAMED CLAMS WITH CHORIZO AND FRESH CORN

Steps:

• Heat the oil in a medium stockpot over mediumhigh heat. Add the chorizo and saute until golden brown on both sides. Remove the chorizo and place on a plate lined with paper towels. Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open. Remove the pan from the heat and add the parsley. Serve in bowls with slices of bread.

LINGUINE WITH CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
• Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
• Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

BAKED CLAM "STUFFIES"

Steps:

• Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
• Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
• After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
• Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
• When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
• Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
• Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
• Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.

PORTUGUESE CLAMS WITH LINGUIçA AND TOMATOES

Steps:

• Heat oil in Dutch oven over medium-high heat. Add sausage and onion and cook until golden, stirring often, about 5 minutes. Stir in tomatoes with juice, then clams. Pour wine over. Bring to simmer. Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that do not open). Transfer clams to shallow bowls. Bring broth to boil. Season with hot sauce and half of cilantro.
• Ladle broth and sausage over clams. Sprinkle with remaining cilantro.

BAKED STUFFED CLAMS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

BROTHY STEAMED CLAMS WITH CORN

Steps:

• Heat 1/4 cup oil in a medium Dutch oven or other heavy pot with a lid over medium-high. Add fennel and leek and season with salt. Cook, stirring often, until vegetables are starting to soften, about 3 minutes. Add garlic and corn and cook, stirring, until garlic is translucent, about 1 minute. Add 1/4 cup water and simmer until corn is bright yellow and starting to soften, about 2 minutes. Add wine and simmer until slightly reduced, about 30 seconds. Add clams, cover pot, and reduce heat to medium. Cook, stirring occasionally, until clams open, 8-12 minutes. Discard any clams that have not opened. Top with parsley, chives, and a few pinches of red pepper flakes and drizzle with oil. Serve with grilled bread for soaking up pan sauces.

CLAM STUFFED PASTA SHELLS

Steps:

• Cook pasta shells until barley tender, drain.
• Place shells in a large bowl of water with oil, then drain.
• With a hand mixer, beat cheese, garlic, and horseradish until creamy.
• Stir in parsley, clams and salt and pepper, to taste.
• Stuff the cooked shells with the clam mixture.
• Chill.
• Arrange on a platter and enjoy !

STUFFED CLAMS

Steps:

• Preheat oven to 350°F.
• Open clams, making sure to save any juice and half the clam shells.
• Chop the clams by hand or use the food processor; set aside.
• Dice the bacon and cook until done.
• When cool, add to the clams.
• Dice the vegetables and add to the clams.
• Add seasonings.
• Add the bread crumbs 1/2 cup at a time, until it resembles stuffing.
• If the mixture seems too dry, add the reserved clam juice.
• Spoon mixture into clam shells and bake for 15 or 20 minutes (when peppers are tender, the clams are done).
• Enjoy.