Bobby Flay White Clam Sauce Recipes

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
• While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
• Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

HOT SMOKED SWORDFISH WITH WHITE CLAM-GARLIC-PARSLEY SAUCE

Steps:

• For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours.
• Remove the swordfish from the brine and rinse well under cold water. Pat dry and allow to air dry for at least 1 hour. The exterior of the fish should feel sticky to the touch before smoking.
• Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F.
• Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Smoke the fish for about 2 hours, adding chips through the first hour as necessary. You can keep adding chips the second hour if you prefer a much smokier flavor. Transfer the smoked fish to a large platter.
• For the clam sauce: Remove the meat from half the clams and chop roughly. Heat the canola oil in a medium saucepan over high heat. Add the garlic and chile and cook for a few seconds. Add the chopped clams and cook, stirring, for another minute. Add the wine, bring to a simmer and cook until reduced by half.
• Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter. Remove from the heat and stir in the chopped parsley and lemon zest. Taste, and season with salt and pepper. Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE

Steps:

• In a 5 qt pot, heat water to a boil and cook pasta until al dente.
• While the pasta is cooking, melt butter and olive oil in pan.
• Sautee onion and garlic, and add crushed red pepper flakes.
• Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
• Simmer for 5 minutes.
• Drain pasta and place in large bowl.
• Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
• Serve with warm crusty bread and chilled white wine.

BOBBY FLAY'S CIOPPINO

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, and cook until fragrant, 1 minute. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay leaf, and thyme sprigs. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 15 minutes.
• While the broth is cooking, heat 2 tablespoons of the oil in large sauté pan over high heat. Season the bass on both sides with salt and pepper, and cook until golden brown, about 2 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons oil to the same pan. Season the shrimp and sauté until light golden brown, about 1 minute per side. Remove to the plate with the bass.
• Add the clams and mussels to the thickened broth and cook until they open (discarding any that do not), about 3 minutes. Add the bass and shrimp, and cook just to heat through, about 1 minute. Stir in the parsley and tarragon, and season with the honey, hot sauce, and salt and pepper to taste. Remove the bay leaf.
• To serve, place a crouton in each of 4 to 6 bowls, ladle some of the cioppino on top, and top with the remaining croutons. Garnish with parsley leaves, if desired.
• Preheat a grill pan over medium-high heat, or preheat your broiler.
• Combine the butter and anchovies in a food processor, and process until smooth. Season with salt and pepper, and scrape into a bowl.
• Brush one side of the bread with olive oil, and season with salt and pepper. Grill, oil side down (or broil, oil side up), until light golden brown. Turn over and continue grilling until light golden brown on both sides.
• Remove the bread to a platter, and spread some of the butter mixture on the seasoned side. Cut each slice in half crosswise, to make 16 croutons.

LINGUINE WITH CLAMS

Steps:

• Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
• Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
• In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
• Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
• Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
• Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
• Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
• While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
• Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

ROASTED CLAMS WITH HOT SPANISH SAUCE AND SWEET ONION AND GRILLED PEPPER RELISH

Steps:

• For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
• For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
• For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
• For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.