Al Forno Clam Stew Recipes

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CLAMS AL FORNO



Clams Al Forno image

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

40 littleneck clams, cleaned and scrubbed
2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces)
1 jalapeno pepper, seeded and chopped
1/2 teaspoon dried red pepper flakes
1/2 cup water
2 tablespoons minced fresh garlic
1 1/2 cups chopped canned tomatoes in puree
6 tablespoons minced fresh garlic (or to taste)
3 scallions, cut into julienne
1 lemon, cut into 6 wedges

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



Al Forno Clam Stew image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 hot Italian sausages (1 pound), pricked with the tines of a fork
48 littleneck clams, cleaned and scrubbed
4 medium onions, cut in half, root end removed and sliced into thin half moons
2 medium heads Belgian endive, coarsely chopped
2 tablespoons minced fresh garlic
1 jalapeno pepper, seeded and chopped
1 to 2 Scotch bonnet peppers, seeded and chopped (optional)
1/2 teaspoon dried red pepper flakes (optional)
3/4 cup dry white wine
1 1/2 cups chopped canned tomatoes in heavy puree
8 tablespoons unsalted butter, cut in half-inch slices
3 scallions, cut into fine julienne
1 lemon, quartered

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



Canyon Ranch Clam Lasagna image

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

2 (6 1/2 ounce) cans minced clams, undrained
1 tablespoon margarine, from corn oil
1/4 cup flour
1 cup bottled clam juice
3 garlic cloves, minced
1/2 teaspoon dried basil, crushed using mortar and pestle
1/2 teaspoon dried oregano, crushed using mortar and pestle
1/2 teaspoon dried thyme, crushed using mortar and pestle
1/2 teaspoon dried marjoram, crushed using mortar and pestle
1/4 cup dried parsley, loosely packed
1/4 teaspoon black pepper, freshly ground
3 tablespoons lemon juice, fresh squeezed
1/2 lb lasagna noodle, cooked al dente
2 cups part-skim ricotta cheese
3 lbs fresh spinach, veins and stems removed, steamed 1 minute
1/2 lb part-skim mozzarella cheese, thinly sliced
1/4 cup parmesan cheese, imported, freshly grated

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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