Littleneck Clams In Bay Butter With Baked Corn Polenta Recipes

Steps:

• In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
• Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
• Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
• Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
• Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.
• To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.
• Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.
• Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.

Steps:

• Heat a large, deep skillet over medium heat and add the olive oil.
• Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
• Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.

Steps:

• Polenta: In a heavy medium saucepan, bring 4 cups water to a boil over high heat. Gradually whisk the cornmeal into the boiling water. Bring back to a boil, then reduce heat to low and cook, stirring frequently, until very thick and shiny, about 40 minutes. Meanwhile heat the butter in a small saucepan over medium heat. Add the pepper, onion and garlic and cook until tender, about 7 minutes. Season with salt and pepper. When the polenta is done, stir in cheese, sweated vegetables and thyme. Season with salt. Pour polenta into oiled 8X8 inch pan. Cover and refrigerate until very firm, about 2 hrs. Cut into squares. 20 minutes before serving, put the polenta squares in a 400 degree oven. Bake 15 minutes or until heated through. Bay Butter: Combine all ingredients in a small saucepan over medium heat for 15 minutes. Remove from heat and let sit 15 minutes. Remove bay leaves and thyme sprigs. Clams: Heat bay butter in a large saute pan. Add the clams, cover and let steam open. Add the tomatoes and corn kernals. Cook until just heated through. Put a polenta square on each plate. Distribute clams among the plates and pour the juices over the clams. Garnish with sprigs of thyme.