Vongole Mediterranio Baked Clams Rice With Saffron Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Scrub the clams under cold running water.
• Pry them open and rinse out any sand or grit.
• Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
• Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells. You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside.
• In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside.
• Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick.
• Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately.

Steps:

• Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
• Please, discard any clams that do not open -- they are bad.
• Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
• Set the clams aside.
• Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
• Preheat your oven to 350 degrees F.
• Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
• Add the rice and saffron to the casserole dish and gently stir to coat with butter.
• Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
• Place the casserole dish in the oven and bake for 15 minutes.
• Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
• Re-cover the casserole dish , return to oven and bake for 7 minutes more.
• Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
• A wonderful light meal, served with fruit salad.

Steps:

• 1. Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
• 2. Please, discard any clams that do not open -- they are bad.
• 3. Drain the pot, reserving the liquid and remove the clam meat from the shells.
• 4. Leave some clams in the shell for garnishing.
• 5. Set the clams aside.
• 6. Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
• 7. Preheat your oven to 350 degrees F.
• 8. Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
• 9. Add the rice and saffron to the casserole dish and gently stir to coat with butter.
• 10. Next add the chicken stock and clam liquid to the dish and bring to a boil.
• 11. Stir the rice once, reduce the heat and cover the dish.
• 12. Place the casserole dish in the oven and bake for 15 minutes.
• 13. Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
• 14. Re-cover the casserole dish , return to oven and bake for 7 minutes more.
• 15. Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
• 16. A wonderful light meal, served with fruit salad.

Steps:

• In a sauce pan, heat the stock almost to boiling.
• Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
• Adjust the seasoning if desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.

Steps:

• In a saucepan, cook onion and garlic in oil until tender.
• Add pimento paste and parsley. Cook for a couple of minutes.
• Drain clams but reserving liquid.
• Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
• Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
• Add salt if necessary.

Steps:

• Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
• In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
• Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
• Pour in the wine and boil it until it is almost completely absorbed.
• Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
• Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
• Pour it over the rice. Cook until the stock is completely absorbed.
• By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
• Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
• Serve at once while the rice is creamy and piping hot.

Steps:

• Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
• Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
• Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
• Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
• Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
• Serve with lemon wedges.