Best Clams In Tomato And Saffron Sauce Recipes

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CLAMS AND SAUSAGE IN SAFFRON SAUCE



Clams and Sausage In Saffron Sauce image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes
1/2 teaspoon saffron
6 tablespoons olive oil
1/2 pound chorizo, sliced
1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica, sliced in chunks
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 cloves garlic, minced
1/2 teaspoon dried oregano
2 dozen littleneck clams, scrubbed
4 slices day-old or dried French baguette or Italian bread about 3 inches across and 1/2-inch thick
2 tablespoons minced fresh parsley

Steps:

  • Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice. Strain the hot juice into a bowl, reserving the tomato pulp. Stir the saffron into the juice and allow to steep while continuing with the recipe. If using canned tomatoes, chop the pulp.
  • Heat two tablespoons of the oil in a large, heavy casserole. Add the sausages and saute until they are lightly browned. Remove the sausages from the pan and reserve.
  • Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown. Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams. Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
  • While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned. Drain them on absorbent paper.
  • To serve, place the fried bread in each of four shallow bowls. Spoon the clams and sausage, along with the liquid, over the bread. Sprinkle with parsley and serve

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 38 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1767 milligrams, Sugar 4 grams, TransFat 0 grams

LINGUINE WITH CLAMS AND TOMATOES



Linguine With Clams And Tomatoes image

Provided by Marian Burros

Categories     pastas, appetizer, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 cloves garlic
1 tablespoon fresh thyme, or 1 teaspoon dried
1/2 cup dry white wine
12 large clams in the shell
1 1/2 pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes
1/2 cup fish stock or bottled clam juice
8 ounces fresh linguine, eggless if possible
5 fresh large basil leaves

Steps:

  • Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
  • Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
  • Bring water to a boil for the linguine in a covered pot.
  • Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
  • Cook the linguine according to package directions.
  • Remove the clams from their shells, and pour any reserved liquid from them into the pot.
  • Wash and dry basil, and cut into thin strips.
  • Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams

STEAMED CLAMS IN SPICY TOMATO SAUCE



Steamed Clams in Spicy Tomato Sauce image

Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 14

4-1/2 pounds clams, such as littlenecks
2 tablespoons extra virgin olive oil
1 cup dry white wine, such as pinot grigio or sauvignon blanc
1 small onion or 2 shallots, minced
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half
1 (28-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
3 to 4 tablespoons finely chopped fresh parsley or cilantro
A drizzle of olive oil or squeeze of lemon juice for serving (optional)

Steps:

  • Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
  • Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
  • Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
  • Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
  • Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams

ITALIAN CLAMS IN TOMATO AND HERB SAUCE



Italian Clams in Tomato and Herb Sauce image

A delicious dish that looks fancy but is actually quite easy to make. A good dish for entertaining! Adapted from "The Essential Mediterranean Cookbook" published by Borders. Mussels can be used in place of clams. Make sure your clams aren't too small... you're eating them out of the shell!

Provided by Da Huz

Categories     European

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
3 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
1 1/2 lbs tomatoes
sugar
1 loaf French bread
3 tablespoons olive oil
2 lbs live clams (I use littleneck clams, but anything of comparable size or a bit larger will work)
1 red onion
6 sprigs Italian parsley
2 sprigs thyme
1 cup white wine
1 tablespoon chopped parsley
1 tablespoon thyme leaves

Steps:

  • Buy your clams the same day you intend to cook them. This ensures that you will have as few dead clams as possible.
  • Store your clams in the fridge in a colander, covered loosely with a damp paper towel.
  • Chop the tomatoes in a food processor until they are finely diced (not yet pasty).
  • Heat 3 tbsp oil in a saucepan. Add the garlic and red pepper and cook for about a minute.
  • Add the tomatoes and sugar to taste (about 1/2 tsp). Simmer for at least 1/2 hour, preferably for a whole hour.
  • Preheat the oven to 315 degrees. Slice your bread to 1/2 inch thickness. Spread a little olive oil on each slice. Toast in the oven for 10 minutes.
  • If necessary, scrub and de-beard your clams. Any clams that have broken shells must be thrown out. Any shells that are open and will not close when tapped on the counter must be thrown out.
  • Food process the onion until it is finely diced.
  • Put 3 tbsp olive oil in a large skillet that has a lid. Heat, then add onion and cook about 3 minutes. Do not brown.
  • Add the sprigs of parsley and thyme to the pan and cook another 30 seconds, then add the wine. Boil, then simmer 5 minutes.
  • Add the clams that did not get thrown out. Cover, turn the heat to high and cook 5-8 minutes, or until the clams have opened. Shake the pan frequently to stir, but do not take off the lid.
  • After clams have opened, remove from heat. Throw out any clams that did not open (they were dead before you started cooking).
  • Strain the cooking liquid into the tomato sauce. Throw out the sprigs and the onion.
  • Place toasted bread in a ring around the outside of the serving bowl. Place the clams in the middle of the bowl and pour the tomato sauce over them.
  • Garnish with chopped parsley and thyme.

CLAMS IN TOMATO AND SAFFRON SAUCE RECIPE



Clams in tomato and saffron sauce Recipe image

Provided by ibcarolek

Number Of Ingredients 12

1 pound small fresh clams
pinch saffron threads
1 tablespoon olive oil
1/2 small onion, finely chopped
2 garlic cloves, crushed
1/2 cup dry sherry
2 tablespoon tomato paste
1 tablespoon fresh chopped flat leaf parsley
pinch sweet smoked spanish paprika
pinch of cayenne
1 tablespoon ground almonds
bread. lots of bread!

Steps:

  • to clean clams, put them in a bowl of cold salty water and let soak for 2 hours. This should help get rid of some of the grit. Put saffron threads in a bowl with 1 tablespoon of hot water and let soak. Heat olive oil in a casserole dish over gentle heat, then add the onion and cook for 3 minutes. Add the garlic, sherry, tomato paste, parsely, paprika, cayenne, saffron with its juice, and 1/4 cup of water. Bring to a boil and boil for 4 minutes. Add the clams, cover with a lid and cook for 4 minutes until the shells steam open. Discard any that don't. Stir in the ground almonds and cook for 1 minute more. Remove from heat and set aside, covered wit a lid for 5 minutes. Serve warm with plenty of bread to mop up juices.

STEAMED CLAMS IN GARLIC SAFFRON BROTH



Steamed Clams in Garlic Saffron Broth image

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
3 dozen littleneck clams
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Steps:

  • Crumble saffron into 1 cup of boiling water. Set aside to steep.
  • Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g

CLAMS WITH SAFFRON AND TOMATOES



Clams with Saffron and Tomatoes image

Categories     Tomato     Clam     Saffron     Winter     Bon Appétit

Yield Serves 4 as first course

Number Of Ingredients 11

1/2 cup white wine vinegar
1/2 teaspoon crushed saffron threads
1 cup extra-virgin olive oil
4 pounds littleneck clams, scrubbed
1 1/2 cups cherry tomatoes (about one 12-ounce basket), halved
2 large shallots, thinly sliced
1 tablespoon plus 2 teaspoons finely chopped garlic
2 tablespoons fresh lemon juice
4 6x4-inch sourdough bread slices, cut into thirds
1/2 cup chopped fresh Italian parsley
Lemon wedges

Steps:

  • Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.
  • Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.
  • Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
  • Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.

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