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
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.
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
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.
STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
STEAMED CLAMS WITH CHORIZO AND TOMATOES
For the Clam and Chorizo lovers, this is a easy dish, full of flavor. I made it a few years back and let me say, using some crusty bread to soak up this sauce is a must! Make it a Romantic dish or serve to your party guests. It is sure to please! I got this recipe from a 2006 Canadian Living magazine, and I forgot all about it, until I went through my cookbooks. This can be served as a appetizer as well. Please enjoy :)
Provided by daisygrl64
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
MEDITERRANEAN-STYLE STEAMED CLAMS
Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.
Provided by Chef Rebecca
Categories Main Dish Clams
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, pine nuts, and garlic on a baking sheet.
- Toast in the preheated oven until lightly browned, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
- Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g
STEAMED CLAMS WITH SMOKY HARISSA-CUMIN TOMATO SAUCE
Harissa and cumin are a smoky-flavored match made in heaven. They form the base for this tomato sauce that's brightened by lemon zest and the briny flavor of clams. Save any leftover sauce and toss it with pasta the next day.
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the leeks and garlic. Season with salt and cook, stirring occasionally and breaking apart the garlic with a wooden spoon, until the leeks soften, 3 to 4 minutes-don't let the garlic or the leeks char. Add the cumin seeds and cook, stirring, for a little less than a minute, just to toast. Stir in the harissa and lemon zest, then add the crushed tomatoes and 1 cup of water. Turn the heat up to high, bring to a boil and let boil just until the sauce thickens and reduces slightly, a minute or two. Add the clams, cover and let steam until most of the clams are opened up, 5 to 8 minutes (the stragglers will open in the residual heat). Discard any clams that are still sealed shut.
- Toast bread, if desired, to serve alongside. Top the clams with cilantro.
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES
Provided by Bobbi Claibourne
Categories Tomato Appetizer Steam Quick & Easy Basil Sausage Clam Fall Shallot Bon Appétit Arizona Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first-course) servings
Number Of Ingredients 10
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.
CHORIZO STEAMED CLAMS
I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
- Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
- When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.
Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g
STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH
Categories Onion Tomato Appetizer Steam Quick & Easy Bacon Clam Spinach Summer Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 first-course servings
Number Of Ingredients 8
Steps:
- Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
- Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.
STEAMED CLAMS WITH SAFFRON AND TOMATO
A simple and tasty way to prepare clams or mussels from the Wildwood Restaurant & Bar Portland, OR. Have lots of bread handy to soak up the delicious broth.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar and saffron in large pot.
- Stir over medium-low heat until saffron begins to release its color, about 1 minute.
- Add tomatoes, shallots, garlic, then both oils.
- Add clams to mixture.
- Cover and cook over high heat until clams open, about 8 minutes; discard any clams that do not open.
- Using tongs, divide clams among 4 bowls.
- Mix parsley leaves into cooking liquid.
- Season to taste with salt.
- Ladle cooking liquid over clams and serve with toast.
Nutrition Facts : Calories 517, Fat 30.6, SaturatedFat 4, Cholesterol 115.8, Sodium 200.1, Carbohydrate 14.3, Fiber 1.1, Sugar 1.9, Protein 44.7
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STEAMED CLAMS WITH TOMATOES AND BASIL RECIPE - FOOD
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- Heat the olive oil in a large pot with a lid or a Dutch oven over medium. Add the garlic and red pepper, and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomatoes, and cook, pressing down on them with a spatula or spoon gently to help them break open, until they start to burst and soften, 5 to 7 minutes.
- Stir in the white wine, and add the clams. Bring to a boil. Cover, reduce heat to medium, and cook, shaking the pan occasionally, until the clams pop open, 6 to 8 minutes. Remove clams from pot with tongs, discarding any clams that have not opened. Return liquid to a boil over high. Cook until liquid is reduced and starts to thicken, about 8 minutes. Place clams in a large bowl and pour the tomato sauce over them. Sprinkle with basil and juice from lemon wedges. Serve with bread.
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