Clams In Broth Recipes

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

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.

Steps:

• Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready.
• As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover after it has completely cooled.
• Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use.

Steps:

• Wash clams in cold running water and scrub with a brush to remove surface sand.
• Place clams in a large saucepan with clam juice, thyme, pepper, and cream. Cover and cook over high heat, shaking occasionally, until shells open, 4 to 6 minutes. Remove from heat. Season with salt to taste.

Steps:

• Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

Steps:

• Cook clams:
• In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
• While clams cook, grill bread:
• Preheat grill (high heat).
• Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
• When clams are cooked, stir in parsley. Serve clams with grilled bread.

Steps:

• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
• Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
• Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.

Steps:

• Heat oil in a large heavy pot over medium heat.
• Add garlic,bay leaf and crushed red pepper.
• Saute until garlic is tender (1 min).
• Add wine and bring to a boil.
• Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
• Turn up to medium and cook until sauce is good and warm.
• Add clams, cover and cook for 5 minutes.
• Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
• When clams and mussels are almost all opened throw in the shrimp.
• Cover and cook about 1 1/2 min or until shrimp is done.
• Stir in torn basil leaves and serve.

Steps:

• In a large, heavy pot, heat oil over medium heat. Add garlic andcook until golden brown, 2 to 3 minutes. Add onion and chilepeppers and cook until onion is soft, 5 to 7 minutes.
• Add wine and bring to a boil. Add stock or water and boil for 5 minutes. Add butter, clams, tomato, and salt to taste, and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened (discard any that haven't). Stir in herbs.
• Meanwhile, bring a large pan of water to a boil. Add orzo and apinch of salt; cook until al dente. Drain and drizzle with a little oil.
• Spoon a serving of orzo in each of 4 large bowls, add enoughbroth just to cover, and arrange clams around edge of each bowl.

Steps:

• Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.