Clams In Broth Recipes

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:

• Wash clams in cold running water and scrub with a brush to remove surface sand.
• Place clams in a large saucepan with clam juice, thyme, pepper, and cream. Cover and cook over high heat, shaking occasionally, until shells open, 4 to 6 minutes. Remove from heat. Season with salt to taste.

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:

• Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

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.

Steps:

• Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
• Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
• Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
• Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
• Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
• Brush each slice with olive oil and sprinkle with salt.
• Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
• Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
• Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
• Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
• Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
• Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
• Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
• Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
• Enjoy!

Steps:

• Heat olive oil in a large pot. Cook sliced shallot and sliced jalapeno until softened, about 2 minutes. Stir in dry white wine. Bring to a simmer. Add clams and corn. Cook, covered, until clams open, 5 to 7 minutes; discard any unopened clams. Divide mixture between 2 bowls. Garnish with fresh cilantro.

Steps:

• Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
• Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
• Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
• Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

Steps:

• Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready.
• As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover after it has completely cooled.
• Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use.