Best Clam Stew Recipes

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

CLAM STEW



Clam Stew image

This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings (4 quarts).

Number Of Ingredients 12

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

Steps:

  • Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

CLAM, CHORIZO & WHITE BEAN STEW



Clam, chorizo & white bean stew image

The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin

Provided by James Martin

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

50g chorizo , diced
1 onion , finely chopped
1 garlic clove , crushed
small bunch flat-leaf parsley , ½ finely chopped, ½ roughly chopped
200ml hot stock , fish or vegetable
400g can chopped tomatoes
400g can butter beans or white beans, rinsed and drained
1 tsp sherry vinegar
600g clams , cleaned
crusty bread , to serve

Steps:

  • Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
  • Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
  • Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.

Nutrition Facts : Calories 285 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 2.82 milligram of sodium

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

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.

CLAM OR MUSSEL STEW WITH GREENS AND BEANS



Clam or Mussel Stew With Greens and Beans image

This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four to six

Number Of Ingredients 12

1/2 pound kale, collards or other greens, stemmed and washed in two or three changes of water
2 tablespoons extra virgin olive oil
4 pounds medium-sized clams or mussels (or use a mixture of the two), purged
1 large shallot, finely chopped
3 large garlic cloves, sliced
1/2 cup dry white wine
A few sprigs each parsley and thyme
Salt
freshly ground pepper
1 15-ounce can white beans, drained and rinsed
1 cup chicken stock
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
  • Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
  • Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 1 gram, Sodium 1883 milligrams, Sugar 2 grams, TransFat 0 grams

AL FORNO CLAM STEW



Al Forno Clam Stew image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 hot Italian sausages (1 pound), pricked with the tines of a fork
48 littleneck clams, cleaned and scrubbed
4 medium onions, cut in half, root end removed and sliced into thin half moons
2 medium heads Belgian endive, coarsely chopped
2 tablespoons minced fresh garlic
1 jalapeno pepper, seeded and chopped
1 to 2 Scotch bonnet peppers, seeded and chopped (optional)
1/2 teaspoon dried red pepper flakes (optional)
3/4 cup dry white wine
1 1/2 cups chopped canned tomatoes in heavy puree
8 tablespoons unsalted butter, cut in half-inch slices
3 scallions, cut into fine julienne
1 lemon, quartered

Steps:

  • Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes to remove excess fat. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
  • Lay the clams in a single layer in a flameproof roasting pan. Top with the sausage and the rest of the ingredients, except the scallions and lemon, and bring to a boil on top of the stove. Then put the pan in the oven. Roast the clams for 8 minutes. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
  • Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes. Garnish with julienned scallions and lemon wedges.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 61 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 28 grams, Sodium 1991 milligrams, Sugar 8 grams, TransFat 1 gram

PORTUGUESE PORK & CLAM STEW



Portuguese Pork & Clam Stew image

This recipe caught my eye when it came to me in an email because pork shoulder & fresh clams are inexpensive, readily available & oh so very good. I have not paired them before but am eager to give it a go! I plan to bake this in the oven after browning the pork - will probably do 300 degree F - so will use my trusty enameled dutch oven for carefree cooking. Will serve with rice, a good chewy loaf to sop up wonderful stewiness & a green salad with a light vinagrette.

Provided by Busters friend

Categories     Very Low Carbs

Time 2h20m

Yield 4-5 serving(s)

Number Of Ingredients 13

1 1/2 lbs pork shoulder, cubed, boneless
1 large onion, peeled and finely chopped
4 garlic cloves
1 chili pepper, deseeded and finely chopped
1 teaspoon paprika
2 bay leaves
14 ounces tomatoes, chopped (1 can)
2 tablespoons tomato puree, heaping
50 ounces white wine
1 cup chicken stock
8 ounces chorizo sausage, skin removed and thickly sliced
2 dozen clams, small hardshell
1 cup coriander, chopped

Steps:

  • Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
  • Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
  • and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
  • Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
  • Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.

Nutrition Facts : Calories 1221.8, Fat 54.3, SaturatedFat 19.2, Cholesterol 198.7, Sodium 1458.7, Carbohydrate 30.1, Fiber 2.5, Sugar 11.2, Protein 59.5

SUMMER CLAM STEW WITH PESTO



Summer Clam Stew with Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 pounds littleneck clams, scrubbed
1/4 cup extra-virgin olive oil
1 onion, diced
1 fennel bulb, diced, plus chopped fronds for topping
Kosher salt and freshly ground pepper
1 cup boxed or canned chopped tomatoes
1/4 teaspoon red pepper flakes
1/2 pound green beans
2/3 cup small pasta shells
1 14-ounce can cannellini beans, undrained
1/4 cup pesto

Steps:

  • Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm.
  • Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil.
  • Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through.
  • Divide the soup among bowls. Top with chopped fennel fronds and the pesto.

Nutrition Facts : Calories 440, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 924 milligrams, Carbohydrate 43 grams, Fiber 11 grams, Protein 20 grams, Sugar 9 grams

MOLTO MARIO'S CLAM STEW



Molto Mario's Clam Stew image

Categories     Soup/Stew     Shellfish     Bake     Stew     Clam     Spring     Parade

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
1 medium-sized red onion, cut into 1/2-inch dice
8 ounces shiitake mushrooms (hard part of stems removed)
8 ounces cooked chorizo sausage, thinly sliced
1/2 cup Cinzano Rosso or other sweet red vermouth
1 1/2 cups prepared tomato sauce
1 cup dry white wine
24 littleneck clams, scrubbed and rinsed
Garlic bread, for serving

Steps:

  • 1. Preheat the oven to 450°F. In a heavy-bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms, and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
  • 2. Add the vermouth and bring to a boil. Add the tomato sauce, wine, and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
  • 3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.

CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE



Clam and Calamari Seafood Stew with Salsa Verde image

Provided by Rob Levitt

Categories     Soup/Stew     Olive     Sauté     High Fiber     Wheat/Gluten-Free     Dinner     Bass     Clam     Squid     Healthy     Potluck     Bon Appétit

Number Of Ingredients 21

Salsa verde:
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
1 teaspoon whole grain Dijon mustard
1/2 cup extra-virgin olive oil
Seafood Stew
1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth
5 cups water
5 tablespoons extra-virgin olive oil
1 2/3 cups chopped red onion
1 2/3 cups chopped fresh fennel bulb
2 garlic cloves, thinly sliced
1/2 teaspoon (scant) dried crushed red pepper
1/4 cup tomato paste
20 large brine-cured green olives (such as Castelvetrano or Cerignola)
16 Manila clams, scrubbed
4 ounces cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved
8 1/2-inch-thick slices country bread

Steps:

  • For salsa verde:
  • Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
  • For seafood stew:
  • Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
  • Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
  • Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.

CLAM BAKE STEW - RACHAEL RAY



Clam Bake Stew - Rachael Ray image

Make and share this Clam Bake Stew - Rachael Ray recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 35m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons extra virgin olive oil
3/4 lb turkey kielbasa or 3/4 lb regular kielbasa, diced
4 cups frozen diced hash browns (half of a 32-ounce bag)
1 large onion, chopped
4 celery ribs, chopped
1 bay leaf
5 -6 fresh thyme sprigs
salt
fresh ground black pepper
2 lbs large shrimp, peeled and deveined
1 tablespoon seafood seasoning, a generous palmful (such as Old Bay)
3 cups corn kernels (from 4 large ears of corn or frozen )
1 (15 ounce) can diced fire-roasted tomatoes, with their juices
4 cups chicken stock
4 dozen littleneck clams
hot sauce
1 lemon, juice and zest of
1/4 cup chopped fresh flat-leaf parsley, a generous handful
4 jumbo English muffins, sourdough flavor, split
1 garlic clove, peeled and halved
3 tablespoons softened butter
2 tablespoons chopped fresh chives

Steps:

  • Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
  • Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
  • Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
  • While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
  • Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.

Nutrition Facts : Calories 755.5, Fat 29.8, SaturatedFat 8.3, Cholesterol 213.8, Sodium 2271.6, Carbohydrate 78.8, Fiber 7.2, Sugar 5.4, Protein 45.9

CATALAN LOBSTER AND CLAM STEW



CATALAN LOBSTER AND CLAM STEW image

Categories     Fish

Number Of Ingredients 17

INGREDIENTS
2 lobsters, about 1 1/2 pounds each
¼ cup whole almonds
¼ cup hazelnuts
Extra-virgin olive oil
2 slices day-old bread from a large French or Italian loaf, crusts removed
1 medium onion, finely chopped
Salt and pepper
2 dried ñora chiles or 1 dried ancho chile, stems and seeds removed
1 fresh red Fresno chile, seeds removed and finely chopped
3 canned piquillo peppers, chopped (optional)
1 teaspoon pimentón dulce (sweet Spanish paprika)
4 garlic cloves, minced
1 cup fresh or canned tomato purée
½ cup dry white wine
12 littleneck clams or 24 manila clams, rinsed
3 tablespoons chopped parsley

Steps:

  • Boil or steam lobsters for 10 minutes, then rinse with cool water. Crack shells, remove meat and cut into large chunks. Put shells in a large pot, cover with 10 cups water and simmer for 20 to 30 minutes. Strain, reserve broth and discard shells. Heat oven to 400 degrees. Place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 to 15 minutes. Rub skins from hazelnuts; discard skins. Place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch. When oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 to 6 minutes, adjusting heat if bread is browning too quickly. Remove bread, drain on paper towel and cut into rough 1/2-inch cubes; set aside. Pour off all but about 4 tablespoons oil (Save excess oil for another purpose.) Add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes. Meanwhile, put dried ñora or ancho chiles in a small pot of water and simmer for about 15 minutes, until softened, then drain, discarding water. Put almonds, hazelnuts, fried bread, garlic, dried chiles, Fresno chiles, piquillo peppers and pimentón in a large mortar and pound to a rough paste. (You may use a food processor instead.) Add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally. Add tomato purée and wine and simmer until mixture has dried out a bit. Add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes. Taste for salt and adjust seasoning. If too thick, add a little more broth. (May be prepared up to this point several hours ahead.) To serve, bring to a brisk simmer and add clams. When clams begin to open, add lobster meat and cook 5 minutes more. Stir in parsley and ladle the stew into 4 to 6 large soup bowls.

GARRISON'S RED CLAM CHOWDER (A CHUNKY STEW)



Garrison's Red Clam Chowder (a Chunky Stew) image

I'll admit, New England Clam Chowder is undoubtedly the Clam Chowder that first comes to most people's minds......but, the cousin to the white chowder, is a red chowder. Most refer to the red as Manhattan Clam Chowder. My red chowder differs from most Manhattan Chowder recipes, in that is does not include potato or bacon. In fact...

Provided by Garrison Wayne

Categories     Fish Soups

Time 2h30m

Number Of Ingredients 10

2 (28 0z) can(s) fire roasted tomatoes with their juices
1 (15 0z) can(s) tomato sauce
1 large onion, washed and loose skin removed/halved
1 large head of garlic, washed and loose skin removed/halved
1 large bay leaf
1/4 tsp red pepper flakes
3 Tbsp olive oil
1 (51 oz) can(s) chopped sea clams
1 Tbsp clam base (better than bouillon)
1/4 c fresh basil, chopped

Steps:

  • 1. Open the 51 oz can of clams. Strain, reserving 2 cups of clam juice. Refrigerate the drained clams until ready to add to the stew. Set the juice aside (reserve until later). Any excess juice can be frozen for later use.
  • 2. In a large pot, add the tomatoes and their juices, tomato sauce, halved onion, halved garlic head, red pepper flakes, olive oil and bay leaf. Bring to a boiling point over med/hi heat. Reduce heat and simmer (uncovered) on the lowest heat for 1 hour and 15 minutes. Stir occasionally.
  • 3. After reduction, fish out the bay leaf, garlic, and onion, and discard. Add the reserved 2 cups of clam juice and the clam base. (Clam Base) is found at a commercial type store like Smart and Final. Bring to boiling point again and simmer (uncovered) on the lowest burner for 30 minutes more.
  • 4. At this point, you can cool the tomato base for your chowder and assemble the next day...or you can proceed by adding the strained clams and basil. Heat just until steam point and serve with hearty bread or garlic toast.

Related Topics