FRESH BAKED CLAMS
I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.
Provided by Oolala
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
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
BRAISED RICE WITH SAFFRON
This dish came from an old cookbook call" The Cooking of Italy" I have not made it as yet, but I am storing it here for future use.
Provided by Happy Harry 2
Categories Short Grain Rice
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
- In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
- Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
- Pour in the wine and boil it until it is almost completely absorbed.
- Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
- Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
- Pour it over the rice. Cook until the stock is completely absorbed.
- By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
- Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
- Serve at once while the rice is creamy and piping hot.
Nutrition Facts : Calories 461.1, Fat 19.1, SaturatedFat 11.5, Cholesterol 50.4, Sodium 352.9, Carbohydrate 57.8, Fiber 2, Sugar 2.1, Protein 9.8
MILK WITH SAFFRON
A Middle East treat. This is a delicious nighttime beverage and can also be served over ice for a cool beverage.
Provided by Brenda.
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan, combine all ingredients and bring to a boil, stirring constantly to prevent sticking.
- Allow milk to boil for 3-5 minutes, or until saffron has dissolved.
- Remove from heat.
- Allow to cool to warm drinking temperature and serve immediately.
Nutrition Facts : Calories 181.6, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 120.2, Carbohydrate 17.9, Sugar 6.2, Protein 8.1
BAKED CLAMS
I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(
Provided by spatchcock
Categories Savory
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
- Coarsely chop the clams and combine with the lemon juice in a separate bowl.
- Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
- Top with the bread crumb mixture and drizzle with the butter.
- Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
- Garnish with lemon wedges.
Nutrition Facts : Calories 399.8, Fat 25.7, SaturatedFat 10.3, Cholesterol 60.3, Sodium 884, Carbohydrate 23.9, Fiber 1.4, Sugar 2, Protein 18.2
SHERRIED ONION AND ALMOND SOUP WITH SAFFRON
This is from The Onion Cookbook by Brian Glover. It is a perfect starter because it looks beautiful and has a delicate taste.
Provided by HappyBunny
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the better in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 15-20 minutes until the onions are soft and translucent.
- Add the saffron and cook, uncovered, for 3-4 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and 1 tsp salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes.
- Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning.
- Ladle the soup into heated bowls, garnish with the toasted almonds and a little parsley and serve immediately.
Nutrition Facts : Calories 240.9, Fat 15.9, SaturatedFat 5.7, Cholesterol 21.4, Sodium 66, Carbohydrate 12.4, Fiber 2.7, Sugar 4.4, Protein 4.2
VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFF
Another family favorite by Umberto Menghi. This recipe also comes from his Seafood Cookbook. You may use cold water instead of the chicken stock but it tastes better if you use the chicken stock. Clams are my personal favorite shellfish, I just love this dish, I find myself craving it..... Hope you will too.
Provided by Baby Kato
Categories Seafood
Time 40m
Number Of Ingredients 10
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.
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