Al Forno Clam Stew Recipes
CLAMS AL FORNO
Photo may be seen here in the Savor gallery: www.annacia.com. These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices - you don't want to miss a drop. I have used jarred jalapeno because where I live you couldn't find a fresh one to save your life. This works well with manila clams also but you will need more as they are smaller. Also adjust the time for smaller clams, they are done when the shells are open wide.
Provided by Annacia
Categories Spicy
Time 38m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500°F.
- Place the clams in a single layer in a baking dish.
- Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
- Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
- Discard any that don't open.
- To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.
Nutrition Facts : Calories 126.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 29, Sodium 587.1, Carbohydrate 13.7, Fiber 1.6, Sugar 2.8, Protein 15.8
AL FORNO CLAM STEW
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes to remove excess fat. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
- Lay the clams in a single layer in a flameproof roasting pan. Top with the sausage and the rest of the ingredients, except the scallions and lemon, and bring to a boil on top of the stove. Then put the pan in the oven. Roast the clams for 8 minutes. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
- Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes. Garnish with julienned scallions and lemon wedges.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 61 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 28 grams, Sodium 1991 milligrams, Sugar 8 grams, TransFat 1 gram
CANYON RANCH CLAM LASAGNA
I copied this from "The Canyon Ranch Cookbook" by Jeanne Jones. I haven't made this but I borrowed the book from a friend and want to give it back. Here for safe keeping. I guessed time.
Provided by Oolala
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Spray 9" X 13" baking pan with nonstick cooking spray.
- Drain clams and reserve liquid; set aside.
- Melt margarine in a 2-3 quart saucepan over medium heat.
- Add flour and cook for 2 minutes, being careful not to brown flour.
- Gradually stir in reserved clam liquid and clam juice; there should be 2 cups total.
- Continue cooking and stirring until the mixture boils and thickens, about 5 minutes.
- Remove from heat and stir in clams, garlic, herbs, parsley, pepper and lemon juice.
- Preheat oven to 350 degrees F.
- Squeeze as much liquid/moisture as possible from the spinach.
- Layer ingredients in prepared pan beginning with 1/3 of the noodles, half the ricotta, half the spinach, half the mozzarella, and 1/3 the clam sauce.
- Repeat layers, then top with remaining noodles, clam sauce and Parmesan.
- Bake uncovered, in preheated oven for 30 minutes or until bubbly and heated through.
- Let stand 10 minutes before cutting into 8 pieces.
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- Even if it’s possible to make the Portuguese clams stew with canned or frozen clams, I strongly suggest you to use live clams. The process will be longer, but the taste will pay off! If you decide to use live clams, cook them as soon as possible: the more you wait, the more will be difficult to clean the sand out of clams.
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- In a 2-quart saucepan, melt all but 2 tablespoons of the butter over medium heat, but don’t let it brown. Strain the clams through a sieve and reserve the clam broth. When the butter is melted, stir in the thyme, hot sauce, Worcestershire, and salt. Cook for a minute, then add the clam broth and turn the heat to high, stirring occasionally until the mixture reaches a boil.
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- Heat olive oil in a small saucepan over medium heat just until warm. Stir in garlic. Remove from heat, and let stand 15 minutes.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Add chorizo, and cook 4 minutes or until browned on all sides. Transfer chorizo to a plate.
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