Clams In A Spicy Broth Recipes

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

Steps:

• In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
• Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
• After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

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.

Steps:

• 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
• 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
• 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
• 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

Steps:

• Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
• Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
• Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
• Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
• Serve clams with toasted bread and reserved garlic mayo.

Steps:

• Cook clams:
• In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
• While clams cook, grill bread:
• Preheat grill (high heat).
• Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
• When clams are cooked, stir in parsley. Serve clams with grilled bread.

Steps:

• Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

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.

Steps:

• In a large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and sauté until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.
• Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.

Steps:

• Place chicken stock in 4-quart saucepan. Add 3 cups spinach, and cook until wilted, about 2 minutes. Use slotted spoon to transfer spinach to blender, with 1/2 cup hot chicken stock. Puree.
• Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes. Drain clams, and strain liquid into chicken stock. Set clams aside.
• Add parsley, watercress, basil, chives and remaining spinach to blender. Puree. Add garlic and shallots. Puree. Add butter. Puree, and pour mixture into chicken stock. Add lemon juice, Pernod and cream. Season to taste with pepper.
• Add clams to broth, reheat and serve.

Steps:

• Preheat oven to 400°F
• Place 2 large baking sheets in oven to heat.
• Cut 4 sheets of foil, each about 18 inches long.
• Place 1 foil sheet on work surface.
• Arrange 1/4 cup cilantro on 1 half of foil.
• Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeno and 1/2 teaspoon garlic.
• Arrange 8 clams atop.
• Fold foil over, enclosing contents completely and crimping edges tightly to seal.
• Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeno, garlic and clams.
• Place foil packets on heated baking sheets.
• Bake until clams open, about 20 minutes (discard any that do not open).
• Divide linguine among 4 bowls.
• Open 1 foil packet over pasta in each bowl to retain juices.
• Sprinkle with bell pepper and green onions and serve.

Steps:

• Heat 1 tablespoons oil in large Dutch oven over medium heat.
• Add the chopped shallots and saute until tender, about 3 minutes.
• Add 1 tablespoons ginger, 1 teaspoons turmeric, and 1/4 teaspoons cumin and stir for 1 minute.
• Add clams and clam juice, coconut milk, tomatoes and their juices, jalapeno and lime peel and bring to a boil.
• Cover and cook until clams open, about 7 minutes; discard any that do not open.
• Stir in the lime juice.
• Season to taste with salt and pepper.
• Transfer clams and sauce to a bowl; sprinkle with green onions and serve.

Steps:

• Clean clams to remove sand and grit.
• Combine remaining ingredients, except salt and pepper.
• Cover and cook over high heat until clams open.
• Adjust seasoning with salt and pepper.

Steps:

• Heat oil in a large heavy pot over medium heat.
• Add garlic,bay leaf and crushed red pepper.
• Saute until garlic is tender (1 min).
• Add wine and bring to a boil.
• Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
• Turn up to medium and cook until sauce is good and warm.
• Add clams, cover and cook for 5 minutes.
• Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
• When clams and mussels are almost all opened throw in the shrimp.
• Cover and cook about 1 1/2 min or until shrimp is done.
• Stir in torn basil leaves and serve.