CLAMS
RECIPES
CLAMS SICILIANA
CLAMS LICATA
VONGOLE AL FORNO
VONGOLE AL FORNO CON PANCETTA
CLAMS ON THE HALF SHELL
STEAMED CLAMS
CLAMS CASINO
STUFFED CLAMS
CLAMS ON TOAST
RISOTTO AND CLAMS
CLAMS CROSTINI
CLAMS AND POLENTA
VONGOLI SICILIANA
2 dozen little neck clams-cleaned, and scrubbed
2 tbls. of parsley
2 cloves of garlic
2 tbls. of olive oil
1/2 cup of water
salt, and pepper
heat oil in a large pot/add garlic, and parsley, and heat a few minutes/add water,salt,pepper, and clams/cover pot and steam clams open/place clams in a deep dish, and pour broth over them
CLAMS LICATA
3 dozen-little neck clams-scrubbed
4 cloves of garlic-crushed
1/2 cup olive oil
1 tbl. Italian parsley-chopped
2 cups Italian plum tomatoes
Italian bread
Heat oil in large saucepan/add garlic and brown/Add parsley and tomatoes/Bring to boil breaking up tomatoes/ Add clams and cover/ Cook about 5 minutes or just until clams open/ Serve with Italian bread.
VONGOLE AL FORNO
12 littleneck clams-scrubbed
1 tbl. olive oil
2 cloves garlic-chopped fine
1 tbl. bread crumbs
1 tbl. roasted red pepper-minced
1 tsp.parsley- chopped
2 tbls.pancetta-chopped fine
splash of white wine
1 lemon
Preheat broiler/mix all the ingredients except clams/open clams over a bowl to retain clam juice/ Spoon equal amounts of mixture on each clam/Drizzle clam juice from the bowl over the mixture and sprinkle lightly with wine/Place in a baking dish and Broil for about 6 minutes/serve with lemon wedges.
VONGOLE AL FORNO CON PANCETTA
12 littleneck clams
salt
cornmeal or all-purpose flour
topping
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon fine bread crumbs
1 tablespoon chopped roasted red sweet pepper
1 teaspoon chopped fresh parsley
2 tablespoons finely chopped pancetta
dry white wine
1 lemon, cut into wedges
Scrub the clams/Preheat a broiler. In a mixing bowl, combine all the ingredients for the topping and mix well/open clams,Leave the whole clam meat in one of its shells and discard the other shell/Spoon equal amount of topping on each clam/Drizzle clam juice from the bowl over the topping and sprinkle lightly with wine/ Place in a baking dish 9 inches from the broiler/Broil for about 6 minutes.Serve hot with lemon wedges
Clams on the Half Shell
Little neck or cherry stone clams with lemon and coctail
sauce.Make sure to use very fresh clams.Cover with ice
untill the shells can be opened.Open just before eating
Steamed Clams
2 dozen cherrystone clams
2 TBL.chopped parsley
3 cloves of garlic
1/4 cup of olive oil
1/2 cup of water
dash of salt and pepper
scrub clams clean.Heat oil in a large pot with cover.Add
garlic, and parsley, and simmer for a few minutes.Add
water,salt, and pepper.Add the clams,cover pot, and steam
over medium flame untill the clams open, and remember to
discard any clams that don't.Place the clams in a large
bowl, and pour the broth over them.
Clams Casino
2 dozen cherry stone clams
1/2 cup of softened butter
2 Tbls. pimento-minced
2 Tbls. green pepper-minced
2 Tbls. celery-minced
1/4 cup of bread crumbs
1 Tsp. of anchovy paste
Bacon-cut into 1 inch pieces
After scrubbing the clams cover them with ice untill the
shells can be opened.Leave them on the half shell.Pre heat
oven to 400 degrees.In a small bowl combine the
butter,pimento,green pepper,celery,bread crumbs, and
anchovy paste.Spread this mixture over the open clams.Cover
each clam with a bacon piece.Bake about 10 to 12 minutes,or
untill the bacon is done
Stuffed Clams
2 dozen cherry stone clams
1 cup of bread crumbs
3 tsp. of minced parsley
2 tsp. of minced basil
3 cloves of minced garlic
dash of salt
1 Tbl. of grated parmagiano cheese
1/4 cup of olive oil
1 cup of water
Scrub, and steam the clams.remove the top shell when they
open, and set aside.Mix the bread crumbs,parsley,basil,
garlic,salt,cheese, and olive oil.Place about a teaspoon of this mixture on each clam.Pour the water into a large
baking dish.Place the clams in a single row, and bake for
about 5 minutes in a 400 degree oven.
CLAMS ON TOAST
2 dozen clams
2 cloves of garlic-chopped
1 tsp. parsley-chopped
1/4 tsp. of oregano
1/2 cup of water
2 cups of crushed tomatoes
4 tbls. olive oil
4 slices of toast
steam open clams in a large pot with 1/2 cup of watr/remove clams from shells/heat oil in a sauce pan/brown garlic/add tomatoes,parsley,oregano,salt, and pepper/simmer for 30 minutes/add clams, and simmer 2 more minutes/ladle on top of toast
RISOTTO AND CLAMS
3 dozen little neck or mahogany clams
2 tbls of onion - minced
1/2 cup of olive oil
2 garlic cloves - minced
2 tbls parsley - chopped
1/3 cup of dry white wine
2 cups of uncooked rice
salt and pepper
Steam open the clams/remove from shells & chop/strain the clam juice and set aside/bring 5 cups of water to a steady simmr/heat the oil in a large covered sauce pan/add garlic, and onion and saute until just begining to brown/add the rice and parsley and stir until the rice is well coated/add wine and stir until it evaporates/add clam juice and stir util it evaorates/next add a cup of water at a time until the rice is done/add salt and pepper to taste/stir clams into rice
CLAMS CROSTINI
2 tbl.butter
salt, and pepper
1/4 cup of olive oil
1/2 cup basil-fresh or 2 tbls. of dry
1/3 cup parmesan cheese
3 cloves garlic-minced
2-3 tomatoes-sliced
1/4 cup white wine
1 med. onion-sliced
1 can minced clams
1 good quality herbed bread
Slice bread into 1" thick pieces/ Cover both sides with butter / Place slices on a baking pan and toast/
In a small saucepan combine wine, oil,butter, garlic,and clams/ simmer for five minutes/ Add basil and parmesan cheese and heat for about a minute/ remove from heat and add salt,and pepper to taste/ ladle sauce over the bread / Put sliced tomatoes, and onion on top /Place baking pan in the oven and broil until the cheese starts to brown.
CLAMS AND POLENTA
polenta(see recipe in side dishes)
2 dozen little neck or mahogany clams
1/3 cup of olive oil
4 garlic cloves-minced
1 lg. can of crushed tomatoes
1 tsp. of red pepper flakes
salt, and pepper
prepare polenta/heat oil in a deep pan,and saute garlic/when garlic is just beginning to brown add tomatoes,and cook for 10 minutes/add clams,red pepper, and salt and cook until clams open/place polenta on dishes,ladle sauce over, and place clams on side of dish.
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