Manila Clams With Basil And Chiles Recipes

Steps:

• 1. Place a large, deep frying pan or wok over high heat. When the pan is hot, add the canola oil and swirl to coat the bottom of the pan. When the oil is hot but not smoking, add the garlic. Cook, stirring, until golden, about 30 seconds. Add the chili pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
• 2. Add the clams, discarding any that fail to close to the touch. Stir to coat with the oil. Cook, tossing and stirring, for 2 minutes, then stir in the chili paste and the fish sauce. Cook, stirring frequently, until the clams have opened, 3-5 minutes longer. Stir in the basil and mint.
• 3. Transfer the clams to a platter or serving bowl, discarding any that failed to open. Serve immediately.

Steps:

• Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

Steps:

• Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

Steps:

• Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
• Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
• As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it's golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
• Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
• Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.

Steps:

• Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
• Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
• While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
• Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

Steps:

• Combine the fennel, lemon juice, oil, and chile in a small bowl and let marinate for 10 minutes or so while you shuck the clams.
• Shucking clams is a little different from shucking oysters. You can do it from the hinge with an oyster knife, or you can get a clam knife and go in from the lip side. If you're going to do it, ask your fishmonger, very sweetly, whether he or she will demonstrate the technique for you if you've never done it before. The clam knife has a thin blade and slides through the lip with the flat side, not the tip.
• Place the shucked clams on a large plate. Pile the fennel mixture high on each clam, spooning some of the liquid over the top of each one. Serve immediately.