Best Vongole Pizza With Andouille Clams And Scallops Recipes

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

VONGOLE PIZZA WITH ANDOUILLE, CLAMS AND SCALLOPS



Vongole Pizza with Andouille, Clams and Scallops image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup diced andouille or chorizo sausage
2 teaspoons olive oil
1 (1-pound) refrigerated or frozen pizza or bread dough, thawed
1 (6-ounce) can baby clams, drained
2 cooked scallops, chopped
1 teaspoon dried oregano
1 (10-ounce) package frozen spinach, thawed and well drained
1 cup oil-packed sun-dried tomatoes
2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan

Steps:

  • Preheat oven to 450 degrees F.
  • Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat.
  • Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses. Sprinkle with dried oregano. Bake 10 to 12 minutes, until cheese melts.

BUCATINI WITH CLAMS AND SCALLOPS



Bucatini with Clams and Scallops image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces bucatini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1/4 to 1/2 teaspoon red pepper flakes
1 10-ounce can whole shelled baby clams, drained (juice reserved)
8 ounces bay scallops, thawed if frozen
1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
  • Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams

ZUPPA DI VONGOLE: CLAM SOUP



Zuppa di Vongole: Clam Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds fresh clams
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, 2 crushed, and 1 for rubbing
1 fresh chili pepper, diced
1 stone from the sea, for flavor, optional*
10 cherry tomatoes, quartered
1 cup white wine
Salt
Bunch of fresh Italian or flat-leaf parsley, finely chopped
4 slices country bread, toasted and halved

Steps:

  • Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside.
  • In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes.
  • Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
  • Add the wine to the pan, and cover with the lid until the clams have completely opened.
  • The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
  • Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.
  • Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.

VONGOLE AL CARTOCCIO: CLAMS COOKED IN FOIL



Vongole al Cartoccio: Clams Cooked in Foil image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 pounds/914 g fresh clams, cleaned
2 cloves garlic, thinly sliced
Bunch fresh flat-leaf parsley, chopped
12 cherry tomatoes, halved
8 tablespoons/118 ml extra-virgin olive oil
Salt and freshly ground black pepper
1 cup/235 ml white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Divide the clams, garlic cloves, flat-leaf parsley, and cherry tomatoes into 4 equal portions.
  • Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place 1 portion of clams, garlic, parsley, and tomatoes in the center. Drizzle with 1/4 of extra-virgin olive oil and wine. Season with salt and pepper. Make sure there is extra room in the aluminum foil container so that the clams can steam open. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
  • Repeat the above process 3 more times to create 4 individual servings. Place the foil packets in the oven for approximately 20 minutes to allow all the clams to fully open. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.

Related Topics