LITTLENECKS CLAMS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CIOPPINO RECIPE | EPICURIOUS



Cioppino Recipe | Epicurious image

_San Francisco–Style Seafood Stew_

Provided by EPICURIOUS.COM

Total Time 1 1/2 hr

Cook Time 45 min

Yield Makes 6 servings

Number Of Ingredients 23

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread

Steps:

  • Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
  • While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  • Serve cioppino immediately in large soup bowls.

STEAMED CLAMS RECIPE | ROBERT IRVINE | FOOD NETWORK



Steamed Clams Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories     appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

  • Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

More about "littlenecks clams recipes"

STEAMED CLAMS RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category appetizer
  • Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
See details


NEWPORT CLAM CHOWDER RECIPE | ALLRECIPES
This is the holy grail of clam chowder recipes. I used the canned clams, and probably will continue to do so for convenience. But I used a mixture of the whole baby clams and the chopped clams the first time - next time I'll just use whole clams…
From allrecipes.com
See details


ONLINE SEAFOOD, FRESH SEAFOOD | SHRIMP | SALMON | FISH ...
Charleston Seafood is America's #1 online seafood store! We deliver fresh fish and seafood to all 50 states. We offer weekly specials, fish and shellfish recipes, …
From charlestonseafood.com
See details


A GUIDE TO CLAM TYPES AND WHAT TO DO WITH THEM - SERIO…
2020-03-06 · Those muscles—and what they do—gave the mollusk its name. According to Jay Jacob’s exhaustive book on the origin of food words, The …
From seriouseats.com
See details


THE DAILY CATCH | SICILIAN-STYLE SEAFOOD AND PASTA
Sourced from local fishermen on the Boston Fish Pier and cooked in simple authentic recipes as an ode to our Sicilian roots. From the ocean to the docks, to …
From thedailycatch.com
See details


THE 24 BEST PIZZA PLACES IN NYC - NEW YORK - THE INFATUATION
Their briny clam pie will make you reconsider any allegiance to bivalve mollusk pizza you’ve enjoyed before, especially since the sourdough crust gives the shucked littlenecks …
From theinfatuation.com
See details


CLAM SHACK-STYLE FRIED CLAMS RECIPE - LEITE'S CULINARIA
2016-07-17 · That is until I learned to shuck steamer clams at home. It’s a simple process of dipping the clams in boiling water for several seconds, which helps pop the shells but doesn’t cook the meat. The clams …
From leitesculinaria.com
See details


STEAMED CLAMS - WIKIPEDIA
Steamed clams is a seafood dish consisting of clams cooked by steaming.. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England.. Hard shell clams…
From en.m.wikipedia.org
See details


HOW TO MAKE THE BEST STEAMED CLAMS | FOODIECRUSH.COM
Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand. If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.
From foodiecrush.com
See details


HOW TO PURGE SAND FROM CLAMS - GETTING SAND OUT OF CLAMS
2014-06-19 · Purging clams is mostly a function of time, with oxygen and temperature as ancillary factors. The single most important ingredient you need to purge your clams of grit is seawater. This is not so hard to obtain if you are getting your own clams…
From honest-food.net
See details


CLAMS WITH SMOKY BACON AND TOMATOES - THE BLOND COOK
2019-02-14 · Add tomatoes with juice. Bring to a boil, stirring frequently. Add clams to tomato mixture and cover. Boil until clams open, stirring occasionally. Discard any unopened clams…
From theblondcook.com
See details


FISH MARKET DENVER | SEAFOOD MARKET | DENVER'S FINEST ...
Clams. There are at least 8 varieties of clams available in this country, but you’ll rarely be able to find more than one or two varieties at any given time. The most popular are hard shell Quahog (pronounced Ko-Hog) clams from the Atlantic. The smallest Quahogs are called ‘Littlenecks…
From tonysmarket.com
See details


CLAM SHACK-STYLE FRIED CLAMS RECIPE - LEITE'S CULINARIA
2016-07-17 · That is until I learned to shuck steamer clams at home. It’s a simple process of dipping the clams in boiling water for several seconds, which helps pop the shells but doesn’t cook the meat. The clams …
From leitesculinaria.com
See details


STEAMED CLAMS - WIKIPEDIA
Steamed clams is a seafood dish consisting of clams cooked by steaming.. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England.. Hard shell clams…
From en.m.wikipedia.org
See details


HOW TO MAKE THE BEST STEAMED CLAMS | FOODIECRUSH.COM
Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand. If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.
From foodiecrush.com
See details


HOW TO PURGE SAND FROM CLAMS - GETTING SAND OUT OF CLAMS
2014-06-19 · Purging clams is mostly a function of time, with oxygen and temperature as ancillary factors. The single most important ingredient you need to purge your clams of grit is seawater. This is not so hard to obtain if you are getting your own clams…
From honest-food.net
See details


CLAMS WITH SMOKY BACON AND TOMATOES - THE BLOND COOK
2019-02-14 · Add tomatoes with juice. Bring to a boil, stirring frequently. Add clams to tomato mixture and cover. Boil until clams open, stirring occasionally. Discard any unopened clams…
From theblondcook.com
See details


FISH MARKET DENVER | SEAFOOD MARKET | DENVER'S FINEST ...
Clams. There are at least 8 varieties of clams available in this country, but you’ll rarely be able to find more than one or two varieties at any given time. The most popular are hard shell Quahog (pronounced Ko-Hog) clams from the Atlantic. The smallest Quahogs are called ‘Littlenecks…
From tonysmarket.com
See details