CLAMS IN HERBED BROTH
This is another example of the basic method of steaming shellfish in a small amount of liquid, rather than in a basket set over the liquid. The broth below is given even more depth (and wonderful color) with a last-minute addition of herb oil; butter lends it a bit of richness. To soak up the flavorful broth, serve crusty bread on the side. You could also serve the clams and broth over longstranded pasta, such as linguine or spaghetti.
Provided by Epicurious
Yield Serves 4
Number Of Ingredients 9
Steps:
- Make herb oil Pulse parsley, chives, dill, and basil a few times in a food processor to coarsely chop. Pour in the oil and pulse until it is combined and the oil is a vibrant shade of green. You may need to stop and scrape down the sides with a rubber spatula a few times to incorporate all the herbs. Cover, pressing plastic wrap directly on surface to prevent discoloration, and refrigerate until ready to serve (to help keep it from turning brown), up to 3 hours.
- Steam clams Bring the fish fumet to a boil in a medium stockpot over high heat. Once it is at a rolling boil, add the clams and cover with a tight-fitting lid. Allow them to steam until all clams have opened, 6 to 7 minutes (discard any that remain closed). Use a spider or slotted spoon to transfer the clams to serving bowls.
- Finish broth Strain the broth remaining in the pot through a cheesecloth-lined sieve to remove any sand. Wipe the pot with paper towels, then pour the strained broth back in and return to a boil. Whisk in the butter and about half the herb oil, whisking to combine. Season with salt and pepper.
- Serve Ladle the broth over the clams and serve with more herb oil on the side.
- Any small clams, such as cherrystone, littleneck, or Manila (ask for the littlest ones) will do, or you could substitute mussels or cockles.
- Instead of the fish fumet, you could use Basic Chicken Stock (page 41), strained Court Bouillion (page 231), or even water for steaming.
SHRIMP, CLAMS, AND SCALLOPS PASTA
Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!
Provided by Hawn
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
- Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g
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