CLAMS AU GRATIN
Canned clams baked in a cream sauce flavored with bacon, onion, celery, green pepper and cheddar cheese. Posted by request.
Provided by Lorac
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, grease a 1 1/2 quart casserole.
- Fry bacon in a saucepan until it starts to brown, add butter, celery, green pepper and onion and saute for 5 minutes.
- Reduce heat to low, add flour and stir until blended.
- Add milk, increase heat to medium high.
- and stir constantly until thickened and smooth, adding a bit more milk if needed.
- Remove from heat, stir in salt, pepper, 1/2 cup of the cheese, eggs and clams.
- Pour into the casserole and top with the remaining cheese.
- Bake 25 minutes, or until golden and bubbling.
Nutrition Facts : Calories 635.8, Fat 42.1, SaturatedFat 22.5, Cholesterol 271.4, Sodium 1276.2, Carbohydrate 19, Fiber 1, Sugar 2, Protein 44.1
GRILLED CLAMS WITH GARLIC BUTTER
This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.
Provided by Food Network
Categories appetizer
Yield 4 to 6 servings as an appetizer
Number Of Ingredients 7
Steps:
- Preheat a grill or Great Grates over medium heat.
- Scrub and rinse the clams. Keep refrigerated until ready to use.
- Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
- Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.
SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
CLAMS AU GRATIN
Provided by James Beard
Categories Mushroom Shellfish Tomato Appetizer Bake Clam Christmas Eve Shallot Parsley House & Garden Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- Sauté the mushrooms and shallot or onion in 6 tablespoons butter for 3 minutes. Add the parsley, tomato and salt and pepper to taste. Spoon over clams. Sprinkle with crumbs, dot with butter and bake at 400°F. for 5-8 minutes, or until clams are just heated through.
SEAFOOD AU GRATIN
A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
SCALLOPS AU GRATIN
Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.
Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 885mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 39g protein.
SEAFOOD AU GRATIN
Make and share this Seafood au Gratin recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a large non stick saucepan over medium high heat.
- Add mushrooms and onion; cook and stir until tender.
- Add shrimp, scallops, wine and thyme to the pan.
- Bring to boil, reduce heat and simmer 2 minutes or unti seafood is cooked.
- Drain, reserving 1 cup broth.
- Set seafood mixture aside.
- Melt 2 tablespoon more butter in the same pan.
- Remove from heat and blend in flour; gradually stir in reserved broth and milk.
- Cook and stir over medium high heat until mixture boils and thickens.
- Remove from heat, add 1 cup of Canadian old cheddar and stir until melted.
- Fold in cooked seafood mixture.
- Add salt and pepper to taste.
- Pour into oven proof casserole, sprinkle sourdough over top and sprinkle with remaining Canadian old cheddar.
- Set under broiler in oven about 6 inches from heat, broil until sourdough is browned and cheese is melted, about 10 minutes.
Nutrition Facts : Calories 447.3, Fat 21, SaturatedFat 12.2, Cholesterol 231, Sodium 546.1, Carbohydrate 11.1, Fiber 0.5, Sugar 1.3, Protein 44.8
CHOPPED BAKED CLAMS
While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.
Provided by WAYNE14
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g
BAKED SEAFOOD AU GRATIN
Use fresh seafood and take the time to make it it's worth it! Rich comfort food! Serve with a loaf of crisp french bread and a light bowl of fresh greens!
Provided by Rita1652
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- In a heavy skillet, saute the onion and the pepper in 1/2 cup of olive oil.
- Cook until tender.
- Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently.
- Stir in crabmeat, remove from heat, and set aside.
- In a large Dutch oven, bring the water to a boil.
- Add the shrimp, scallops and flounder, and simmer for 3 minutes.
- Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
- In a heavy saucepan, melt 1/2 cup butter over low heat.
- Stir in remaining 1/2 cup flour.
- Cook and stir constantly for 1 minute.
- Gradually add the milk and chicken broth plus the 1 cup reserved cooking liquid.
- Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly.
- Mix in the shredded Cheddar cheese, Sherry, Worcestershire sauce, salt, pepper and hot sauce.
- Stir in cooked seafood, mushrooms and parsley.
- Preheat oven to 350 degrees F.
- Lightly grease one 9x13 inch baking dish.
- Press crabmeat mixture into the bottom of the prepared pan.
- Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 30 minutes or until lightly browned.
- Serve immediately.
CAJUN SEAFOOD AU GRATIN
This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue***
Provided by Khandi Howard
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
- The cream will rise before it begins to boil; just stir it to keep it from overflowing.
- Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
- Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
- Mix well and let cook 2-3 minutes.
- Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps).
- Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
- Preheat the broiler.
- Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
- Sprinkle the top with the Parmesan cheese and glaze under the broiler.
- Serve immediately.
- *******Additional Notes:.
- This dish should really be prepared fresh.
- It doesn't take long to make, and your guests or family will enjoy watching you prepare it.
- You don't have to use all three kinds of seafood, either.
- Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.
Nutrition Facts : Calories 497.2, Fat 38.5, SaturatedFat 23.2, Cholesterol 255, Sodium 1334.7, Carbohydrate 8.3, Fiber 1.2, Sugar 0.6, Protein 30.4
SEAFOOD AU GRATIN
This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
Provided by JELI
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
- In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
- In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
- Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
- Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g
BAKED SEAFOOD AU GRATIN
This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.
Provided by HYBRID101
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
- In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
- In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 20.4 g, Cholesterol 233.3 mg, Fat 34.2 g, Fiber 0.9 g, Protein 42.8 g, SaturatedFat 20.6 g, Sodium 858.9 mg, Sugar 5.5 g
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