Fri, Mar-15-02, 17:49
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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Typically lots of garlic and white wine. They are softer and sweeter than clams.
Here are two recipes for clams, but they work fine with mussels. The second is on the menu at the restaurant - using mussels - and we sells tons of it.
Steamed Clams with Saffron, Tomatoes and Pancetta
Serves 4
Use bacon if you don't have pancetta.
2 Tbsp. olive oil 30 ml
4 cloves garlic, minced 4
4 Tbsp. finely diced pancetta 60 ml
2 Tbsp. white wine or cider vinegar 30 ml
large pinch of saffron
16 ripe cherry tomatoes, cut in half 16
1 tsp. coarsely crushed black pepper 5 ml
2 Tbsp. finely chopped parsley 30 ml
3 lbs. fresh Manila clams, scrubbed 1.35 kg
In a pot large enough to hold the clams, heat the olive oil over medium heat. Add the garlic and pancetta. When they begin to sizzle, add the vinegar, wine and saffron. Remove from the heat and let stand until the saffron begins to release its color. Add the tomatoes, pepper, parsley and clams. Cover with a lid and cook over high heat, shaking the pot occasionally, until the clams open. Divide the clams among 4 bowls and serve immediately.
Clams Steamed in Spicy Coconut Lime Broth
Serves 4
1 14-oz. (398-ml) tin unsweetened coconut milk 1
½ cup canned or bottled clam nectar 120 ml
1 cup well-drained, finely diced, canned plum tomatoes 240 ml
1 Tbsp. cilantro leaves 15 ml
2 green onions, thinly sliced 2
1 Tbsp. grated fresh ginger 15 ml
½ tsp. turmeric 2.5 ml
1 jalapeño pepper, finely chopped 1
2 Tbsp. freshly squeezed lime juice 30 ml
1 lime, thinly sliced 1
3 lbs. fresh Manila clams, scrubbed 1.35 kg
In a large pot combine all the ingredients except the clams. Bring to a boil and add the clams. Cover and cook until the clams open, shaking the pot occasionally. Ladle the clams and broth into heated bowls and serve.
Karen
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