Best Vongole Mediterranio Baked Clams Rice With Saff Recipes

Vongole Mediterranio (Baked Clams & Rice With Saffron) image

Provided by Baby Kato

Categories Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs clams, fresh, wash and cleaned (reserve clam liquid & shells)
1/4 cup wine, white, dry
1/2 teaspoon garlic, finely chopped
1/2 onion, sweet, medium, finely chopped
3 tablespoons butter
2 cups rice, white, long grain
1/2 teaspoon saffron thread, good quality
3 cups chicken stock
2 tablespoons butter
2 tablespoons scallions, chopped

Steps:

Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
Please, discard any clams that do not open -- they are bad.
Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
Set the clams aside.
Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
Preheat your oven to 350 degrees F.
Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
Add the rice and saffron to the casserole dish and gently stir to coat with butter.
Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
Place the casserole dish in the oven and bake for 15 minutes.
Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
Re-cover the casserole dish , return to oven and bake for 7 minutes more.
Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
A wonderful light meal, served with fruit salad.

Fresh Baked Clams image

Provided by Oolala

Categories European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 dozen clams, well scrubbed, hard shell
2 tablespoons water
1/4 cup butter
1 garlic clove, minced
2 tablespoons parsley, finely chopped
3 tablespoons breadcrumbs (Italian style)
1 lemon, cut into wedges

Steps:

Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
Serve with lemon wedges.

Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1

Vongole Mediterranio (Baked Clams & Rice With Saff image

Provided by Baby Kato

Categories Seafood

Time 40m

Number Of Ingredients 10

2 lbs clams, fresh, wash and cleaned (reserve clam liquid & shells)
1/4 cup wine, white, dry
1/2 teaspoon garlic, finely chopped
1/2 onion, sweet, medium, finely chopped
3 tablespoons butter
2 cups rice, white, long grain
1/2 teaspoon saffron thread, good quality
3 cups chicken stock
2 tablespoons butter
2 tablespoons scallions, chopped

Steps:

1. Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
2. Please, discard any clams that do not open -- they are bad.
3. Drain the pot, reserving the liquid and remove the clam meat from the shells.
4. Leave some clams in the shell for garnishing.
5. Set the clams aside.
6. Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
7. Preheat your oven to 350 degrees F.
8. Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
9. Add the rice and saffron to the casserole dish and gently stir to coat with butter.
10. Next add the chicken stock and clam liquid to the dish and bring to a boil.
11. Stir the rice once, reduce the heat and cover the dish.
12. Place the casserole dish in the oven and bake for 15 minutes.
13. Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
14. Re-cover the casserole dish , return to oven and bake for 7 minutes more.
15. Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
16. A wonderful light meal, served with fruit salad.