Clamswithjalapenolemonandbasil Recipes

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BAKED CLAMS

I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(

Provided by spatchcock

Categories     Savory

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 10



Baked Clams image

Steps:

  • Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
  • Coarsely chop the clams and combine with the lemon juice in a separate bowl.
  • Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
  • Top with the bread crumb mixture and drizzle with the butter.
  • Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 399.8, Fat 25.7, SaturatedFat 10.3, Cholesterol 60.3, Sodium 884, Carbohydrate 23.9, Fiber 1.4, Sugar 2, Protein 18.2

2 -4 garlic cloves, finely chopped
1 cup breadcrumbs (preferably homemade)
1/4 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
36 small clams or 36 small cherrystone clams, shucked, 36 half shells reserved
2 tablespoons lemon juice
4 -6 tablespoons butter, melted
lemon wedge (to garnish)

BABY CLAMS STEAMED IN A CATAPLANA WITH WHITE WINE AND TOMATO SAUCE: ALMEIJOAS NA CATAPLANA

In Portugal, cataplana refers to the metal pan that looks like a large clam shell with a hinged lid that is clamped shut for steaming and braising. If you cannot obtain a cataplana pan, a wok with a lid or a large Dutch oven are fine substitutes.

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16



Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas Na Cataplana image

Steps:

  • Coat a large Dutch oven with the olive oil and set over medium heat. When the oil forms a little haze, add the bell peppers, tomatoes, onions, and garlic; cook and stir for about 7 minutes until the vegetables are soft, but not browned. Add the ham and sausage and stir for 2 minutes to release some of the flavorful fat. Stir in the paprika, pepper flakes, bay leaves, and wine. Simmer and stir for 10 minutes to cook down the liquid a bit. (If using a cataplana, transfer the sauce into the vessel, and proceed as directed.)
  • Lay the clams in the sauce and toss with a large spoon so they are well coated and some of the sauce is on the top. Squeeze in the lemon juice and shower with chopped parsley. Tightly close the Dutch oven or cataplana and simmer over moderate heat for 15 minutes until the clams open ¿ no peeking. Discard any clams that haven't opened at that point. Remove the cataplana from the stove and open it at the table. Ladle into soup bowls and serve immediately with crusty Portuguese bread.

1/4 cup extra-virgin olive oil
1 red bell pepper, cored, seeded, and cut in thin strips
1 green bell pepper cored, seeded, and cut in thin strips
2 large ripe tomatoes, seeded and diced
2 medium white onions, sliced thin
2 garlic cloves, minced
1/4 pound dry-cured ham, such as presunto or prosciutto, diced
1 pound hard, smoked sausage, such as linguica or chorizo, removed from the casing
1 generous tablespoon paprika
Pinch red pepper flakes
2 bay leaves
1 cup dry white wine
4 pounds small littleneck clams or cockles, scrubbed and rinsed well
1 lemon, juiced
1/4 cup chopped fresh flat-leaf parsley
Portuguese bread, as accompaniment

PORK AND CLAMS

Provided by Emeril Lagasse

Categories     main-dish

Time 9h

Yield 4 main servings or 6 appetizer

Number Of Ingredients 12



Pork and Clams image

Steps:

  • In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.

6 medium cloves garlic, peeled
2 teaspoons sea salt
2 teaspoons crushed red pepper
1 tablespoon Spanish paprika
1 cup Portuguese or good olive oil
1 1/2 pounds boned pork loin, trimmed and cut into 1/2-inch cubes
1 cup small diced onions
2 cups dry white wine
100 cockles or small littleneck clams in the shell, scrubbed and purged
Sea salt, to taste
1 loaf crusty bread
1/4 cup finely chopped fresh parsley leaves

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