Luckys Clams Provencal Recipes

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Steps:

• Core and seed the tomato, then cut into 1/4-inch dice. In a medium sauté pan over medium-low heat, toast the saffron threads for 30 seconds. Add the wine and garlic, bring to a boil, and cook for 2 minutes. Remove from the heat. Add the diced tomato, olive oil, orange zest, rosemary, thyme, parsley, salt, and a grinding of pepper. Stir well. Spread the clams in a single layer in a 13- by 9-inch heavy-duty aluminum foil pan. Spoon the hot tomato mixture over the top of the clams. Cover the pan with aluminum foil. Grill the clams over Direct High heat until they are opened, 8 to 10 minutes. Transfer to individual soup bowls, discarding any clams that are still unopened. Spoon the juices over the top and garnish with the chopped fresh basil, if desired. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
• Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.

Steps:

• Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
• Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.

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:

• Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.