SUMMER CLAM STEW WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm.
- Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil.
- Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through.
- Divide the soup among bowls. Top with chopped fennel fronds and the pesto.
Nutrition Facts : Calories 440, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 924 milligrams, Carbohydrate 43 grams, Fiber 11 grams, Protein 20 grams, Sugar 9 grams
CLAM CHOWDER / STEW
Best ever, lots of clams!! lots of flavor! Recipe can be cut in half. If you would like to make this chowder really special, I have made it adding clams in the shell and mussels in the shell, with pealed prawns added at the very end, did this for Christmas Eve, served with cranberry scones, Delicious!
Provided by Derf2440
Categories Stew
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
- Add onion to pot, saute until softened, then add potatoes and chicken stock.
- Season with salt and cayenne, cover and cook for 15 minutes.
- In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
- Cook for 1 minute, then add cream and milk while whisking.
- Cook over low heat until thickened.
- Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
- Add Worcestershire and bacon.
- Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
- Stir and gently cook over moderate heat until heated through.
- Transfer to soup tureen and garnish with parsley and paprika if using.
Nutrition Facts : Calories 299, Fat 12.9, SaturatedFat 7.2, Cholesterol 70.2, Sodium 1094, Carbohydrate 22, Fiber 1.5, Sugar 5.4, Protein 23.3
CLAM STEW
This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 quarts).
Number Of Ingredients 12
Steps:
- Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
PORTUGUESE PORK & CLAM STEW
This recipe caught my eye when it came to me in an email because pork shoulder & fresh clams are inexpensive, readily available & oh so very good. I have not paired them before but am eager to give it a go! I plan to bake this in the oven after browning the pork - will probably do 300 degree F - so will use my trusty enameled dutch oven for carefree cooking. Will serve with rice, a good chewy loaf to sop up wonderful stewiness & a green salad with a light vinagrette.
Provided by Busters friend
Categories Very Low Carbs
Time 2h20m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
- Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
- and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
- Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
- Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.
Nutrition Facts : Calories 1221.8, Fat 54.3, SaturatedFat 19.2, Cholesterol 198.7, Sodium 1458.7, Carbohydrate 30.1, Fiber 2.5, Sugar 11.2, Protein 59.5
MOLTO MARIO'S CLAM STEW
Make and share this Molto Mario's Clam Stew recipe from Food.com.
Provided by Valerie in Florida
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a heavy bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
- Add the vermouth and bring to a boil. Add the tomato sauce, wine and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
- Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.
Nutrition Facts : Calories 553.1, Fat 36.5, SaturatedFat 10.2, Cholesterol 76.1, Sodium 1715.2, Carbohydrate 17.1, Fiber 3.3, Sugar 7, Protein 29.3
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