How would you cook clams?!
i have 100 chowder clams but i dont have to use allWww@FoodAQ@Com
Answers:
LANDING FRIED CLAMS
1 quart shucked clams
1/2 cup milk
1/2 cup cold water
1/2 teaspoon salt
3/4 cup finely ground yellow corn flour
1/3 cup all purpose flour
1/4 teaspoon onion powder
Rinse clams and allow to sit under refrigeration for several hours in a combination of 1/2 cup each of milk and water combined with 1/2 teaspoon salt!.
Combine well the all purpose flour, fine corn flour and onion powder in a shallow dish!.
Drain clams briefly and dip in mixture!. Deep fry in hot oil, about 365 degrees, until golden brown but not crisp!. Fry a few at a time until you have the right temperature!. Don't add too many at once because this will lower the temperature too quickly!.
Drain on clean paper towels and season to taste with salt and pepper while hot!.
Serve with lemon wedges, tartar sauce, and cole slaw!.
Onion rings and french fries as sides are traditionalWww@FoodAQ@Com
1 quart shucked clams
1/2 cup milk
1/2 cup cold water
1/2 teaspoon salt
3/4 cup finely ground yellow corn flour
1/3 cup all purpose flour
1/4 teaspoon onion powder
Rinse clams and allow to sit under refrigeration for several hours in a combination of 1/2 cup each of milk and water combined with 1/2 teaspoon salt!.
Combine well the all purpose flour, fine corn flour and onion powder in a shallow dish!.
Drain clams briefly and dip in mixture!. Deep fry in hot oil, about 365 degrees, until golden brown but not crisp!. Fry a few at a time until you have the right temperature!. Don't add too many at once because this will lower the temperature too quickly!.
Drain on clean paper towels and season to taste with salt and pepper while hot!.
Serve with lemon wedges, tartar sauce, and cole slaw!.
Onion rings and french fries as sides are traditionalWww@FoodAQ@Com
Make it all the time home here in Nova Scotia
Despite the unusual sounding combination of pork with clams, this is a very famous Portuguese dish!. It requires an overnight marination of the pork in white wine, bay, garlic, and a pepper paste called mosso de piment?o!. The pepper paste itself requires a day of resting to combine flavors, so plan accordingly!. This dish is best eaten with crusty peasant bread to soak up all of the delicious sauce!.
Chef Notes
To purge clams, scrub them under cold running water!. Place in a bowl and cover with cold water!. Sprinkle 1 tablespoon [15 mL] of cornmeal over the surface and allow to stand for 30 minutes!. Drain well and proceed with the recipe!.
Massa De Piment?o: Makes 1-3/4 cups [420 mL]
* 3 large red bell peppers, fire roasted, seeded, peeled,
* and cut into 2-inch [5-cm] strips
* 1 tablespoon [15 mL] sea salt or kosher salt
* 2 large garlic cloves, chopped
* 1/4 cup [60 mL] olive oil
Marinated Pork
* 1-1/2 pounds [675 g] boneless pork loin or shoulder,
* cut into 1/2-inch [1-cm] cubes
* Salt and pepper to taste
* 3 garlic cloves, minced
* 1/4 cup [60 mL] mosso de piment?o (see above)
* 1 cup [240 mL] fruity, dry white wine
* 1 bay leaf
* 1 tablespoon [15 mL] cilantro stems, chopped
* 1/2 teaspoon [3 mL] black pepper
Clams
* 3 tablespoons [45 mL] bacon fat, lard, or olive oil
* 1 large onion, diced
* 2 garlic cloves, minced
* 1-1/2 tablespoons [25 mL] tomato paste
* 24 small or 16 medium littleneck clams, scrubbed and purged (see Chef Notes)
* Salt and pepper to taste
* Sprigs of cilantro, for garnish
* Crusty country bread, for service
Advance Preparation
1!. Mix the pepper strips with the salt, place in a resealable plastic bag, and allow to stand for 24 hours at room temperature!.
2!. Place the peppers and garlic in the workbowl of a food processor and while the processor is running, slowly drizzle in the olive oil!. (The massa will keep, refrigerated, for up to 2 weeks!.)
3!. Season the pork cubes with salt and pepper!.
4!. Combine the garlic, massa de piment?o, wine, bay leaf, cilantro stems, and black pepper and mix well to form a marinade!. Place the pork in a resealable plastic bag, pour the marinade over the pork, and toss to coat the pork!. Marinate overnight, refrigerated, turning occasionally!.
Cooking Method
5!. Drain the pork, reserving the marinade!. Heat the fat in a heavy, nonreactive skillet over high heat and saute the pork cubes until evenly browned!. Transfer to a platter and reserve!.
6!. Add the onion to the pan and saute for 3 to 4 minutes, or until soft!. Reduce the heat to low and add the garlic and tomato paste!. Add some water to prevent burning, stir well to incorporate, cover the pot, and sweat the onion mixture for 20 minutes!.
7!. Add the reserved marinade and the browned pork and simmer, covered, for 1 hour, or until the pork is very tender!. (The pork can be cooked one day in advance!.)
8!. Add the clams, cover, and cook until the clams open, about 8 minutes!. Season to taste with salt and pepper!.
Service
9!. Serve about 1/2 cup [120 mL] of the stew and top with 2 or 3 clams, depending on size!. Garnish with sprigs of cilantro and serve with slices of crusty bread!.
Www@FoodAQ@Com
Despite the unusual sounding combination of pork with clams, this is a very famous Portuguese dish!. It requires an overnight marination of the pork in white wine, bay, garlic, and a pepper paste called mosso de piment?o!. The pepper paste itself requires a day of resting to combine flavors, so plan accordingly!. This dish is best eaten with crusty peasant bread to soak up all of the delicious sauce!.
Chef Notes
To purge clams, scrub them under cold running water!. Place in a bowl and cover with cold water!. Sprinkle 1 tablespoon [15 mL] of cornmeal over the surface and allow to stand for 30 minutes!. Drain well and proceed with the recipe!.
Massa De Piment?o: Makes 1-3/4 cups [420 mL]
* 3 large red bell peppers, fire roasted, seeded, peeled,
* and cut into 2-inch [5-cm] strips
* 1 tablespoon [15 mL] sea salt or kosher salt
* 2 large garlic cloves, chopped
* 1/4 cup [60 mL] olive oil
Marinated Pork
* 1-1/2 pounds [675 g] boneless pork loin or shoulder,
* cut into 1/2-inch [1-cm] cubes
* Salt and pepper to taste
* 3 garlic cloves, minced
* 1/4 cup [60 mL] mosso de piment?o (see above)
* 1 cup [240 mL] fruity, dry white wine
* 1 bay leaf
* 1 tablespoon [15 mL] cilantro stems, chopped
* 1/2 teaspoon [3 mL] black pepper
Clams
* 3 tablespoons [45 mL] bacon fat, lard, or olive oil
* 1 large onion, diced
* 2 garlic cloves, minced
* 1-1/2 tablespoons [25 mL] tomato paste
* 24 small or 16 medium littleneck clams, scrubbed and purged (see Chef Notes)
* Salt and pepper to taste
* Sprigs of cilantro, for garnish
* Crusty country bread, for service
Advance Preparation
1!. Mix the pepper strips with the salt, place in a resealable plastic bag, and allow to stand for 24 hours at room temperature!.
2!. Place the peppers and garlic in the workbowl of a food processor and while the processor is running, slowly drizzle in the olive oil!. (The massa will keep, refrigerated, for up to 2 weeks!.)
3!. Season the pork cubes with salt and pepper!.
4!. Combine the garlic, massa de piment?o, wine, bay leaf, cilantro stems, and black pepper and mix well to form a marinade!. Place the pork in a resealable plastic bag, pour the marinade over the pork, and toss to coat the pork!. Marinate overnight, refrigerated, turning occasionally!.
Cooking Method
5!. Drain the pork, reserving the marinade!. Heat the fat in a heavy, nonreactive skillet over high heat and saute the pork cubes until evenly browned!. Transfer to a platter and reserve!.
6!. Add the onion to the pan and saute for 3 to 4 minutes, or until soft!. Reduce the heat to low and add the garlic and tomato paste!. Add some water to prevent burning, stir well to incorporate, cover the pot, and sweat the onion mixture for 20 minutes!.
7!. Add the reserved marinade and the browned pork and simmer, covered, for 1 hour, or until the pork is very tender!. (The pork can be cooked one day in advance!.)
8!. Add the clams, cover, and cook until the clams open, about 8 minutes!. Season to taste with salt and pepper!.
Service
9!. Serve about 1/2 cup [120 mL] of the stew and top with 2 or 3 clams, depending on size!. Garnish with sprigs of cilantro and serve with slices of crusty bread!.
Www@FoodAQ@Com
I have to admit that I am not sure what "chowder clams" are, but these are my two favorite ways to eat clams (other than New England clam chowder of course), especially the stuffed ones!. This is my favorite stuffed clams recipe!.
Clams Oreganato
24 littleneck (small) clams
clam liquer from clams
2 c!.Italian bread crumbs
fresh finely chopped oregano
chopped finely either red and green pepper or jalepeno (I jjust use Jalepeno)
fresh grated Romano cheese
1 tsp ext!. virgin olive oil
6 very finely chopped garlic cloves
scrub clam shells
put clams in freezer for 5 minutes
open calms over bowl to save juice
remove clam to chopping board
chop finely set aside
in hot frying pan drizzle oil
lower heat
add peppers and garlic
saute a few minutes and remove from heat
add to bowl with chopped clams
add bread crumbs oregano and cheese and enough oil to hold together
add slowly
preheat oven 325
cookie sheet with 1/2 inch kosher salt
place a teasppon of mixture in each bottom of shell
leave top on or off as desired
sprinke tops with chopped oregano
place on salt
oven for 10 minutes
broil for 5 minutes watching closely
serve on platter
garnish with sprinkled hot red pepper flakes
and sprigs of cilantro or italian parsley stems removed!.
The way I like "Steamed Clams"!.!.spicy!
Make sure you have lots of warm crusty french bread and butter!
1 tablespoon canola oil
4 garlic cloves, chopped
2 teaspoons minced serrano chile
1/3 cup dry white wine
1 tablespoon fish sauce
1 teaspoon sugar
2 teaspoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 pounds littleneck clams in shells, scrubbed
1 cup chopped fresh Thai basil
Heat oil in a large nonstick skillet over medium-high heat!. Add garlic; sauté for 1 minute or until golden!. Add chile; sauté 10 seconds!. Stir in wine and next 4 ingredients (through pepper)!. Bring to a boil!. Add clams; cover and cook 7 minutes or until shells open!. Add basil; cover and cook for 1 minute!. Discard any unopened shells!. Remove clams from pan with a slotted spoon!. Serve with sauce!.
Sometimes I add a little lemongrass too!.
Look for oyster sauce--a concentrated sauce made of oysters, brine, and soy sauce--in the Asian foods section of the supermarket!.
Www@FoodAQ@Com
Clams Oreganato
24 littleneck (small) clams
clam liquer from clams
2 c!.Italian bread crumbs
fresh finely chopped oregano
chopped finely either red and green pepper or jalepeno (I jjust use Jalepeno)
fresh grated Romano cheese
1 tsp ext!. virgin olive oil
6 very finely chopped garlic cloves
scrub clam shells
put clams in freezer for 5 minutes
open calms over bowl to save juice
remove clam to chopping board
chop finely set aside
in hot frying pan drizzle oil
lower heat
add peppers and garlic
saute a few minutes and remove from heat
add to bowl with chopped clams
add bread crumbs oregano and cheese and enough oil to hold together
add slowly
preheat oven 325
cookie sheet with 1/2 inch kosher salt
place a teasppon of mixture in each bottom of shell
leave top on or off as desired
sprinke tops with chopped oregano
place on salt
oven for 10 minutes
broil for 5 minutes watching closely
serve on platter
garnish with sprinkled hot red pepper flakes
and sprigs of cilantro or italian parsley stems removed!.
The way I like "Steamed Clams"!.!.spicy!
Make sure you have lots of warm crusty french bread and butter!
1 tablespoon canola oil
4 garlic cloves, chopped
2 teaspoons minced serrano chile
1/3 cup dry white wine
1 tablespoon fish sauce
1 teaspoon sugar
2 teaspoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 pounds littleneck clams in shells, scrubbed
1 cup chopped fresh Thai basil
Heat oil in a large nonstick skillet over medium-high heat!. Add garlic; sauté for 1 minute or until golden!. Add chile; sauté 10 seconds!. Stir in wine and next 4 ingredients (through pepper)!. Bring to a boil!. Add clams; cover and cook 7 minutes or until shells open!. Add basil; cover and cook for 1 minute!. Discard any unopened shells!. Remove clams from pan with a slotted spoon!. Serve with sauce!.
Sometimes I add a little lemongrass too!.
Look for oyster sauce--a concentrated sauce made of oysters, brine, and soy sauce--in the Asian foods section of the supermarket!.
Www@FoodAQ@Com
Once you've got them cleaned, and checked over to make sure they are all still alive, I just put them into my pasta pot (with the straining basket in) with about 1 inch of water, 1C of wine and 1/2 of a lemon!. I turn the pot on, and let them steam!. Usually mine take about 8 minutes!. Then I dump them onto a serving platter, and pour over some white wine mixed with melted butter and garlic!.Www@FoodAQ@Com
I would not eat them any other way than in a chowder, as I have a dread of eating most bivalves!.
In chowder, they are chopped a bit, and tiny, and I don't get the feeling I am biting into some thing's intestines!.Www@FoodAQ@Com
In chowder, they are chopped a bit, and tiny, and I don't get the feeling I am biting into some thing's intestines!.Www@FoodAQ@Com
you can steam or simmer with butter, garlic and wine with a little lemon!. When the clams open all the way they are done!. DO NOT eat the clams that do not open!.Www@FoodAQ@Com
Leave them in their shells and put in a skillet w/ butter, white wine, salt, pepper and let simmer w/ the lid on!.Www@FoodAQ@Com