Steamed Clams With Spicy Sausage And Tomatoes Recipes

Steps:

• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl.
• Add the shallots to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, salt, pepper, ginger and turmeric. Add the clams, cover the skillet, and steam until the clams open, 6 to 7 minutes.
• Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth and pour over the clams and sausage. Sprinkle with the lemon thyme.
• Serve immediately with Spicy Garlic Bread.
• Preheat the oven to 350 degrees F. Cut the bread in half lengthwise through the top of the loaf without cutting all the way through to the bottom. Cut the bread crosswise into 1-inch slices without cutting all the way through to the bottom.
• Stir together the butter, garlic, crushed red pepper and salt. Spread over the bread and between the slices.
• Place the loaf on a baking sheet and bake until golden brown, 5 to 7 minutes. Serve warm.

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

Steps:

• Wash clams well in a sink of cold water. Discard any clams that are already opened.
• In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
• Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Steps:

• Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.

Steps:

• Heat olive oil in heavy large pot over medium-high heat.
• Add sausages; saute until almost cooked through, breaking up with fork, about 10 minutes.
• Add shallots, garlic and dried red pepper.
• Saute until sausage is cooked through, about 5 minutes.
• Mix in tomatoes with juices, broth and vinegar.
• Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open).
• Mix in basil.

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.

Steps:

• In a dutch oven heat olive oil over medium heat.
• fry chorizo, onion, garlic, salt and pepper stirring until onion are golden.
• stir in tomatoes and vinegar.
• cook over medium heat until tomatoes are tender (about 15 minutes).
• add clams, cover and bring to a boil.
• cook just until clams open wide (8 to 10 minutes).
• discard any clams that do not open.
• Remove from heat, stir in basil and serve.
• served with crusty bread to sop up sauce.