Clams Recipes Synergies

Sooooooo... you know what I turn to when I'm all tired and stressed?

Clams.

Clams fucking rock.

Baked Stuffed Clams

1 red bell pepper, finely chopped
1 small onion, finely chopped
8 oz mushrooms, sliced
3 cloves garlic, minced
8 Cherrystone Clams
1 12oz pack of bacon, finely chopped.
At least 1/4 cup Freshly Grated Parmesan
Bread Crumbs
Chopped Italian Parsley
Some cooking wine (1/4 cup?)

Clams Oreganata

2 dozen littleneck clams
1/4 cup flour
1/4 cup bread crumbs
1 teaspoon italian herbs
At least 2 tablespoons Freshly Grated Parmesan cheese
Chopped Italian Parsley
Bacon Grease

Render the Bacon:
Chop up the bacon and render in a large skillet over medium heat. Now's a good time to finish up your chopping/slicing/grating/cleaning up. Render until you have crispy bits and a good about of grease. About 10-15 minutes.

Saute the veges
Empty the grease into a small bowl. Turn the heat on high. Toss in the stuffed clams veges (not the parsley). Add some black pepper (NO SALT). Saute/Sweat until the shrooms and onions are cooked. Because there're a good amount of veges, they'll probably steam up and you can use that to deglaze the skillet. Otherwise as some water or cooking wine. Remove to a mixing bowl.

Cook the Cherrystones
Toss in the Cherrystone clams with the cooking wine. After about 3-5 minutes the clams should start to open up. Remove them as soon as they open.

Separate the clam shells and take out the meat. Rinse out the shells and place on a baking sheet. Chop up the meat and mix in with the stuffed clams mixture.

Cook the Littlenecks?
Now you're supposed to shuck these guys but after a couple attempts (I never bought a shucking knife, which my parents swear by) I figured you know what... I don't really care if it's overcooked and sometimes the clams that don't close while I'm cleaning them are actually alive and when (up until I cook them.). Soooo why not.

Toss into the same skillet, which should have a good amount of liquid from the wine and cherrystones, but this time over medium heat at a low boil. Again, remove the clams upon opening, even just a bit. Separate the shells.

Finishing up the Stuffed Clams
Add bread crumbs and cheese to the mixture so that everything's coated with cheese and bread crumbs. Add some parsley to taste. ASo now you have a good amount of clams liquor that's also deglazed the bacon bits in the pan. Slowly add the liquor to taste (add some, mix, taste.) Spoon the mixture into the shells.

In a preheated oven at 350 degrees, bake for 15 minutes.

Finishing up the Clams Oreganata
While the stuffed clams are baking, you can mix up the clams oreganata mixture, and mix in clams liquor and bacon grease to taste. In my mind, you can never have too much parmesan cheese in it so feel free to add more. So now you should have this paste that you can smear onto the half-shell clams. Place on a baking sheet.

When the baked clams are finished, take them out to cool and turn the oven to the broiler setting (or if you have one of them bottom broilers, I guess you can do this whenever you damned well please.) Wait about 3 minutes for the broiler to heat up and put in the clams on the top rack. Leaving the door slightly ajar, broil for about 1-2 minutes or until the clams are golden brown.

Serve both with some lemon.

Zuppa di clams - redux

So after boat loads of iterations I've finally come to a recipe that I think will be THE recipe for clams from me - it's essentially using a tip from America's Test Kitchen for the tomato sauce:

24 Clams
1/4 cup red wine
12 olives (or more or less depending how much you like them)
3 tablespoons olive juice (the stuff the olives have been sitting in... I pretty much take as much juice as I can from the bottle so that there's still enough left to leave the rest of the olives submerged)
1 tablespoon capers (I didn't rinse these.)
1 28oz can whole tomatoes
1 Shallot - minced
2 cloves garlic - minced

Preparing the tomatoes - seed and strain the tomatoes and remove center green parts. Leaving too many seeds in there can make it bitter. Try to leave the tomato meat in as whole a piece as possible. Diced seeded tomatoes may work just as well but I didn't like the texture as much. Reserve about 1/2 cup of the tomato juice.

Big deep stainless steel skillet (or anything... just not nonstick.): sweat the shallots, garlic, and capers. No need for salt.

Turn the heat up to medium-high to high. Add the tomatoes. They should be strained enough so that they start leaving a fond (brown bits) on the skillet. After a tomatoes stop steaming up for a while, add the red wine to scrape up all the brown bits until the tomatoes are getting sticky.

Dump in the clams, olives, olive juice, and tomato juice. Cover.

Stir periodically to let clams open. It's done when all the clams are open. Serve with bread for dipping.

Mussels / Clams / Steamers Appetizer

Topic: Recipe
Cuisine: Continental

Kevin asked and I responded.

1 batch of your mollusks (about a dozen)
1/4 cup white cooking wine
2 cloves chopped garlic
1 tablespoon olive oil.... or butter.

french bread for dipping

clean the mollusks under cold water with old toothbrush / scour thinger

heat a large pan to medium high heat... big enough so that the mussels don't stack... if you don't have one that big just use the widest thing you have that'll hold them all.

saute garlic in the oil a bit then put in the mollusks. pour in wine. cover.

these cook pretty fast so keep an eye on them for when they open. if they're stacked a bit stir them around so that the unopened ones on the bottom can open.

filter the juice if you think it's needed (if there's sand). Take 4 roasted garlic cloves and sautee with the juice. You can thicken this up a bit with some cornstarch or flour.