STEAMED CLAMS IN GARLIC SAFFRON BROTH
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g
STEAMED CLAMS WITH TOMATOES
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 18m
Number Of Ingredients 6
Steps:
- In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.
STEAMED LITTLENECK CLAMS
These Southern-style steamed clams are great starters for your a seafood dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a large stockpot; reduce heat to a simmer. Cover tightly, and steam 3 to 5 minutes. Carefully remove lid; stir gently with a wooden spoon until clams open, discarding any that stay closed. Serve immediately.
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
LINGUINE WITH CLAMS
A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add salt and pasta, and cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in parsley, zest, 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve.
STEAMED CLAMS AND CORN
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed down with white wine for a memorable dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
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.
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