Recipe Tag: Clams / Mussels

Mussels with Quinoa and Olives

Place the olive oil in a medium sauce pan over medium high heat. Add the diced onion and cook, stirring frequently, for about 5 minutes.

Add the tomatoes and olives. Cook for another 5 minutes, stirring frequently.

Add the quinoa, stir and add 2 1/2 cups of water, salt, pepper and marjoram. Reduce the heat to medium and cook at a simmer. Stir occasionally.

After the quinoa has cooked for about 20 minutes, place the remaining cup of water in a medium sauce pan over high heat, bringing it to a boil. Add the mussels and steam until open. Remove from the heat.

Add the butter to the quinoa mixture, then remove the mussels from the shell and add to the quinoa. Add 1/4 cup of the mussel broth. Stir and serve.

Steamed Clams with Spicy Tomato Corn Broth and Fettuccine

Place the water in a stock-pot over high heat.

When it is boiling add the fettuccine and cook, stirring occasionally, until almost done.

There should be a slight firmness to the pasta.

While the pasta is cooking place the butter in a large skillet over medium-high heat.

Add the shallots, carrots and celery.

Cook for about 2 minutes until slightly soft. Stir frequently.

Add the white wine, water, tomato paste, salt and cayenne pepper to the pan.

Increase the heat to high, and as the liquid begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn, and proscuitto.

Cover and cook, stirring once or twice, until all of the clams have opened.

Drain and rinse the cooked pasta.

Divide between two large soup bowls.

Using tongs, place 1/2 of the opened clams in each bowl on top of the pasta. If a clam has not opened, discard it.

Pour the broth over the clams and pasta.

Top with the tomato and parsley.

Serve with the sourdough bread.

Fish in Parchment with Manhattan Clam Chowder

Scrub the clams under cold water.

Place the water in a sauce pan over high heat. Add the clams and cover.

Cook until the clams are open. Remove from the heat and put the clams aside. When cool, remove the clams from the shells and place in the refrigerator.

Strain the clam water through a cheesecloth or coffee filter and set aside.

Place the oil in a large sauce pan over medium heat. Add the garlic and onion.

Cook, stirring frequently, for about 3 minutes.

Add the celery. Cook for about 2 minutes until the celery begins to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the reserved clam broth.

Stir, reduce the heat to simmer, and cover the soup. Simmer for 30 minutes. Remove the cover and cook for another 15 minutes. While the soup is cooking, use a spoon or spatula and press the tomatoes to break them up. The consistency of the soup should be like thick tomato sauce.

While the soup is simmering, place the remaining 2 cups water in a medium sauce pan over high heat.

When the water is hot, add the potatoes. Cook for 10 to 15 minutes until they are slightly soft.

Drain the potatoes and add them to the sauce. Fold together, remove from the heat and let cool.

Preheat the oven to 325°F.

You will need 2 pieces of parchment, each about 15″ x 24″.

Fold each piece of parchment so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the clam chowder on each parchment paper. Reserve about two tablespoons to put on top of the fish.

Center on one side of the cut heart so that the other side will fold over the top of the filets easily.

Put the fish on top of the clam chowder. Top with the remaining clam chowder and the clams.

Sprinkle 1/8 tsp. of the salt over each of the fish filets. Add fresh pepper to taste.

Place the pouches on a cookie sheet and then into the oven. Cook for 15 minutes.

Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut, so be careful. Serve in the pouch.

Spicy Fish Soup

Place the olive oil in a large stock pot over medium heat. Add the red pepper, green pepper, red pepper flakes and garlic. Cook for about 4 – 5 minutes stirring frequently.

Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.

Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through — about 5 – 8 minutes.

Serve.

Manhattan Clam Chowder

Scrub the clams under cold water.

Place the water in a large stock pot over high heat. Add the clams and cover.

Cook until the clams are open. Remove from the heat and set the clams aside. When cool, remove the clams from the shells and set aside.

Strain the clam water through a cheesecloth or coffee filter.

Place the oil in a large sauce pan over medium heat. Add the garlic and cook, stirring frequently, for about 2 minutes.

Add the celery and onions. Cook for about 3 minutes until they begin to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the clam broth.

Stir, reduce the heat to simmer and cover the soup. Simmer for at least 30 minutes until the potatoes are soft.

Add the clams and cook for another 5 minutes. Serve.

Clam Chowder

Melt the spread in a large stock pot over medium heat. Add the garlic, onion and celery and cook, stirring frequently, until the onions begin to soften.

Add the flour by dusting it over the top about a half tablespoon at a time. Stir it in gently after each half tablespoon so that it blends well and does not clump.

Add the water and stir for about a minute. Add the potatoes and salt and cook, stirring occasionally, until the potatoes are soft.

Add the clams and stir. Cook gently over medium-low heat until the soup is thick.

Remove from the heat and allow it to cool for about 15 minutes. Stir in the milk and add fresh ground pepper to taste.

The soup is best made the day before and reheated very gently.