Best Roasted Clams With Hot Spanish Sauce And Sweet Onion And Grilled Pepper Relish Recipes

SPANISH STYLE CLAMS

Spanish Style Clams image

This is really good served over rice and make sure you have plenty of crusty bread to soak up the juices.

Provided by Janet W

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 sweet onions, such as Vidalia about 4 cups
2 green bell peppers, sliced into 1/2 inch strips
2 red bell peppers, sliced into 1/2 inch strips
6 large garlic cloves, minced
2 bay leaves
1 cup canned crushed tomatoes in puree
3/4 cup dry white wine
36 littleneck clams (scrubbed)
1 tablespoon hot pepper

Steps:

Heat olive oil in heavy large pot over medium high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add claims, Cover and cook until clams open (discard clams that do not open) about 8 minutes, Stir in hot pepper sauce and serve.

Nutrition Facts : Calories 252.4, Fat 8.4, SaturatedFat 1.1, Cholesterol 44.4, Sodium 81.1, Carbohydrate 18.4, Fiber 3.1, Sugar 6.9, Protein 18.7

BAKED CLAMS IN SPICY BUTTER SAUCE (LES PALOURDES AUX AROMATES)

Baked Clams in Spicy Butter Sauce (Les Palourdes aux aromates) image

This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)

Provided by Charmed

Categories Very Low Carbs

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 dozen clams (opened and left on the half shell)
1/4 cup finely chopped shallot
1/4 cup dry white wine
16 tablespoons sweet butter, cut into 1 inch cubes
salt & freshly ground black pepper
Tabasco sauce
1/2 teaspoon Worcestershire sauce
2 teaspoons imported mustard such as Dijon mustard or 2 teaspoons dusseldorf mustard
2 tablespoons chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

Arrange the open clams, meat side up, on a baking sheet.
Preheat the oven to 450.
In a saucepan, combine the chopped shallots and wine.
Cook briefly, stirring.
Add the butter and heat, stirring, until it melts.
Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
Bring just to the boil, stirring.
Cook and continue stirring for about 5 minutes.
Add the basil& let the sauce cool to lukewarm.
Spoon the sauce over the clams and bake for 10 minutes.
Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.

Nutrition Facts : Calories 279.6, Fat 23.9, SaturatedFat 14.7, Cholesterol 90.6, Sodium 71.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.2, Protein 11.6

SWEET AND SPICY PEPPER RELISH

Sweet and Spicy Pepper Relish image

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Provided by foodinjars (Marisa McClellan)

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h45m

Yield 24

Number Of Ingredients 6

Ingredients

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

Steps:

Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH image

Provided by Bobby Flay

Categories main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 17

Ingredients

8 red snapper fillets, 5 to 6 ounces each
Salt and pepper
1 large potato, peeled and finely grated
1/2 cup prepared horseradish, drained
4 tablespoons pure olive oil
roasted pepper relish- recipe follows
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
1/2 cup chopped black olives
1 tablespoon crushed red pepper flakes
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/2 cup chopped parsley
1/4 cup sherry vinegar
2 tablespoons honey
6 tablespoons pure olive oil
Salt and pepper

Steps:

Preheat oven to 350 degrees F.
Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.