Best Clam And Mussel Stew With Capocollo And Vesuvius Tomatoes Recipes

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH

Mussels and Clams with Spicy Tomato Broth image

A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.

Provided by Food Network Kitchen

Time 55m

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil, plus more for brushing bread
1 onion, coarsely chopped
5 cloves garlic, smashed, plus 1 clove for the bread
2 bay leaves
1/2 teaspoon dried crushed red pepper
1 1/2 cups dry white wine
1 (28-ounce) can San Marzano tomatoes with juices
1 to 2 red Fresno or serrano chile, thinly sliced (seeded depending on heat)
2 cups chicken broth, water, or a blend
Crusty bread, for serving
2 1/2 pounds littleneck clams (about 20)
1 1/2 pounds mussels (about 24)
2 tablespoons chopped fresh flat-leaf parsley, optional
Sea salt and freshly ground pepper

Steps:

1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams

SEAFOOD STEW

Seafood Stew image

A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 medium bulb fennel, fronds reserved, diced
1 medium Spanish onion, diced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 pinches red pepper flakes
1 cup dry white wine
One 28-ounce can diced San Marzano tomatoes
4 cups lobster, shrimp or seafood stock
12 littleneck clams, cleaned
12 ounces cod fillet or other firm white fish, cut into 1-inch cubes
8 ounces bay scallops
24 mussels, cleaned and debearded

Steps:

Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.

CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes image

Provided by Jody Adams

Categories Soup/Stew Tomato Stew Ham Clam Mussel Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons extra-virgin olive oil
2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise
1 tablespoon chopped garlic
12 halves Vesuvius Tomatoes (see recipe)
1/3 cup dry white wine
24 littleneck clams, scrubbed
2 cups bottled clam juice
32 mussels, scrubbed, debearded
6 ounces capocollo* or country ham, cut into matchstick-size strips
1/3 cup chopped fresh Italian parsley
For the vesuvius tomatoes:
2 tablespoons plus 1/2 cup extra-virgin olive oil
2 cups finely chopped onions
12 large ripe plum tomatoes, halved lengthwise
3 large garlic cloves, peeled, bruised
12 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon dried crushed red pepper
These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
*Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

Steps:

To prepare the clams:
Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
To prepare the tomatoes:
Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.