STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
CLAMS ITALIANO
These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.
Provided by Bonnie Dailey
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
- Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 4.4 g, Cholesterol 47.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 126.2 mg, Sugar 1.2 g
CLAMS IN TOMATO SAUCE
A splash of fino sherry and a smidgen of pesto add a sensational kick to these tomato clams. Serves four as an appetizer or two for a main.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
- Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.
- Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
- Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
- Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.
Nutrition Facts : Calories 800.9, Fat 19, SaturatedFat 2.5, Cholesterol 173.7, Sodium 317, Carbohydrate 41.2, Fiber 3.8, Sugar 7.4, Protein 69.1
ITALIAN CLAMS IN TOMATO AND HERB SAUCE
A delicious dish that looks fancy but is actually quite easy to make. A good dish for entertaining! Adapted from "The Essential Mediterranean Cookbook" published by Borders. Mussels can be used in place of clams. Make sure your clams aren't too small... you're eating them out of the shell!
Provided by Da Huz
Categories European
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Buy your clams the same day you intend to cook them. This ensures that you will have as few dead clams as possible.
- Store your clams in the fridge in a colander, covered loosely with a damp paper towel.
- Chop the tomatoes in a food processor until they are finely diced (not yet pasty).
- Heat 3 tbsp oil in a saucepan. Add the garlic and red pepper and cook for about a minute.
- Add the tomatoes and sugar to taste (about 1/2 tsp). Simmer for at least 1/2 hour, preferably for a whole hour.
- Preheat the oven to 315 degrees. Slice your bread to 1/2 inch thickness. Spread a little olive oil on each slice. Toast in the oven for 10 minutes.
- If necessary, scrub and de-beard your clams. Any clams that have broken shells must be thrown out. Any shells that are open and will not close when tapped on the counter must be thrown out.
- Food process the onion until it is finely diced.
- Put 3 tbsp olive oil in a large skillet that has a lid. Heat, then add onion and cook about 3 minutes. Do not brown.
- Add the sprigs of parsley and thyme to the pan and cook another 30 seconds, then add the wine. Boil, then simmer 5 minutes.
- Add the clams that did not get thrown out. Cover, turn the heat to high and cook 5-8 minutes, or until the clams have opened. Shake the pan frequently to stir, but do not take off the lid.
- After clams have opened, remove from heat. Throw out any clams that did not open (they were dead before you started cooking).
- Strain the cooking liquid into the tomato sauce. Throw out the sprigs and the onion.
- Place toasted bread in a ring around the outside of the serving bowl. Place the clams in the middle of the bowl and pour the tomato sauce over them.
- Garnish with chopped parsley and thyme.
RED CLAM SAUCE
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.
LINGUINE WITH CLAMS AND TOMATOES
Provided by Marian Burros
Categories pastas, appetizer, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
- Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
- Bring water to a boil for the linguine in a covered pot.
- Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
- Cook the linguine according to package directions.
- Remove the clams from their shells, and pour any reserved liquid from them into the pot.
- Wash and dry basil, and cut into thin strips.
- Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams
LINGUINE WITH TOMATO-BASIL CLAM SAUCE
Steps:
- In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
- In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
- In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
- While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.
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