Clam Bake Stew Rachael Ray Recipes

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FOOL-I-YA-BAISE SEAFOOD STEW



Fool-i-ya-baise Seafood Stew image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 24

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 teaspoon fennel seed, 1/3 palm
6 cloves garlic, chopped
1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained
1 medium onion, chopped
2 ribs celery, split lengthwise, then chopped
1 bay leaf
Salt and pepper
1 small bundle fresh thyme, sprigs, 4 to 6, left whole
2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler
1/2 cup chopped flat leaf parsley, 3 handfuls
1 cup dry white wine
4 cups chicken stock, good quality, from soup aisle
1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes
3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia
12 sea scallops, halved
2 baguettes, ask for them to be sliced at the bakery counter
4 cloves garlic, cracked away from skin
2 roasted red bell peppers, jarred is fine but pat them dry
2 small red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes
6 (1/2-inch) slices baguette, crust trimmed
1/2 teaspoons salt
1/4 cup stock from above stew, taken as it cooks
1 cup olive oil

Steps:

  • Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.
  • Preheat oven to 250 degrees F.
  • Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread.
  • For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.
  • When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.

CLAM BAKE STEW - RACHAEL RAY



Clam Bake Stew - Rachael Ray image

Make and share this Clam Bake Stew - Rachael Ray recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 35m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons extra virgin olive oil
3/4 lb turkey kielbasa or 3/4 lb regular kielbasa, diced
4 cups frozen diced hash browns (half of a 32-ounce bag)
1 large onion, chopped
4 celery ribs, chopped
1 bay leaf
5 -6 fresh thyme sprigs
salt
fresh ground black pepper
2 lbs large shrimp, peeled and deveined
1 tablespoon seafood seasoning, a generous palmful (such as Old Bay)
3 cups corn kernels (from 4 large ears of corn or frozen )
1 (15 ounce) can diced fire-roasted tomatoes, with their juices
4 cups chicken stock
4 dozen littleneck clams
hot sauce
1 lemon, juice and zest of
1/4 cup chopped fresh flat-leaf parsley, a generous handful
4 jumbo English muffins, sourdough flavor, split
1 garlic clove, peeled and halved
3 tablespoons softened butter
2 tablespoons chopped fresh chives

Steps:

  • Heat a large soup pot with the oil over medium-high heat. Add the kielbasa and brown for 2 minutes, then add the hash browns, onions, celery, bay leaf, thyme, salt, and pepper. Sauté and let the veggies soften up, stirring occasionally, for 10 minutes.
  • Pat the shrimp dry and season by tossing in a bowl with the seafood seasoning.
  • Add the corn, tomatoes, and stock to the pot and cover to bring up to a boil, 4 to 5 minutes. Add the shrimp and clams and replace the lid. Cook until the shrimp are pink and firm and the clams have opened, 5 to 6 minutes. Stir in hot sauce to taste, the lemon zest and juice, and the parsley.
  • While the stew cooks, toast the English muffins. Rub the hot toasted muffins with the cut sides of the garlic, then butter the muffins and sprinkle with the chives. Chop the muffins into large dice.
  • Serve the stew in shallow bowls topped with the muffin croutons. Place an extra bowl at each place to collect the clam shells.

Nutrition Facts : Calories 755.5, Fat 29.8, SaturatedFat 8.3, Cholesterol 213.8, Sodium 2271.6, Carbohydrate 78.8, Fiber 7.2, Sugar 5.4, Protein 45.9

ROASTED CRAB & CLAM BAKE



Roasted Crab & Clam Bake image

Server this delicious seafood dish at your next dinner party and your guest will be in awe. Bring out the crusty bread for dipping. An informal and fun way to serve seafood, dazzling with flavor and color. From Land-O-Lakes Cookbook

Provided by daisygrl64

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs crab claws (or crab legs, crab cluster-the knuckle of the crab leg)
16 clams
8 new potatoes, quartered
8 corn on the cob, fresh (husked, each cut into thirds)
2 medium onions, cut into 2in pieces
1 cup fresh parsley, chopped
1/4 cup fresh basil leaf, torn
1 cup dry white wine (or chicken broth)
1/2 cup olive oil
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
2 teaspoons fresh garlic, minced
1 teaspoon hot pepper sauce
3 bay leaves
1/4 cup butter (or margarine)

Steps:

  • heat oven to 400*F.
  • in large roasting pan layer crab, clams, potatoes, corn and onions.
  • in a medium bowl stir together remaining ingredients, (except bay leaves and butter) pour over ingredients in roasting pan.
  • add bay leaves, cover and bake for 30 minutes.
  • then stir to baste with pan juices, continue baking covered stirring after 15 minutes for 30 to 35 minutes, or until seafood is steamed and vegetables are fork tender.
  • remove bay leaves.
  • dot butter over top of seafood and vegetables.
  • serve with pan juices.

Nutrition Facts : Calories 486, Fat 20.8, SaturatedFat 5.8, Cholesterol 25.1, Sodium 241.5, Carbohydrate 64.3, Fiber 8, Sugar 7.6, Protein 11.9

SPICY CLAM AND CORN CHOWDER



Spicy Clam and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon EVOO
1/3 pound lean bacon, chopped
4 large ears corn on the cob, kernels cut off and cobs scraped
2 tablespoons seafood seasoning, such as Old Bay
2 tablespoons fresh thyme leaves, finely chopped
4 cloves garlic, chopped
3 to 4 small ribs celery with leafy tops, chopped
2 fresh bay leaves
2 jalapeno or Fresno chiles, chopped or thinly sliced
1 red onion, chopped
4 cups chicken stock
3 to 4 heirloom tomatoes, chopped
4 pounds littleneck clams, scrubbed
1 lager beer
Sea salt and freshly ground pepper
Hot sauce, for serving
3 English muffins, chopped into bite-size cubes
1/2 stick butter (4 tablespoons)
2 tablespoons hot sauce
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon seafood seasoning, such as Old Bay

Steps:

  • Preheat the oven to 350 degrees F.
  • For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
  • For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
  • To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
  • Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
  • Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
  • You can store the croutons in an airtight container or in a foil pouch until ready to use.

BUTTERED BEETS (RACHAEL RAY RECIPE)



Buttered Beets (Rachael Ray Recipe) image

A speedy and popular UK side dish per Rachael Ray. Found on Food Network website. One of the reviewers suggested also browning off some thinly sliced onion with the butter, then adding the parsley and beets.

Provided by januarybride

Categories     Low Protein

Time 7m

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons chopped fresh flat-leaf parsley
2 (15 ounce) cans sliced beets, drained
salt, to taste

Steps:

  • In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
  • Warm through, season with salt and serve.

Nutrition Facts : Calories 97.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.5, Carbohydrate 14.3, Fiber 2.9, Sugar 11.4, Protein 2.5

CLAM CHOWDER / STEW



Clam Chowder / Stew image

Best ever, lots of clams!! lots of flavor! Recipe can be cut in half. If you would like to make this chowder really special, I have made it adding clams in the shell and mussels in the shell, with pealed prawns added at the very end, did this for Christmas Eve, served with cranberry scones, Delicious!

Provided by Derf2440

Categories     Stew

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 -4 slices bacon, cooked crisp and broken
2 large yellow onions, finely chopped
1/2 cup chicken broth
2 medium potatoes, cubed
1 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons butter
3 tablespoons flour
3 cups 2% low-fat milk
2 cups half-and-half cream
4 (10 ounce) cans baby clams, undrained
1 teaspoon Worcestershire sauce (optional)
2 -3 tablespoons chopped parsley
paprika (optional)

Steps:

  • Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
  • Add onion to pot, saute until softened, then add potatoes and chicken stock.
  • Season with salt and cayenne, cover and cook for 15 minutes.
  • In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
  • Cook for 1 minute, then add cream and milk while whisking.
  • Cook over low heat until thickened.
  • Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
  • Add Worcestershire and bacon.
  • Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
  • Stir and gently cook over moderate heat until heated through.
  • Transfer to soup tureen and garnish with parsley and paprika if using.

Nutrition Facts : Calories 299, Fat 12.9, SaturatedFat 7.2, Cholesterol 70.2, Sodium 1094, Carbohydrate 22, Fiber 1.5, Sugar 5.4, Protein 23.3

RACHAEL'S CLAM CHOWDER



Rachael's Clam Chowder image

Adapted from Rachael Ray 30-Minute Meals. Very good! We like to use the Asian Hot chili sauce with the rooster on the label. You could use whatever you like, or omit the hot sauce if that's not to your taste.

Provided by Beth A.

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 slices thick-sliced bacon, chopped
1 medium onion, chopped
2 stalks celery & leaves, chopped
4 sprigs fresh thyme
salt and pepper, to taste
2 teaspoons hot sauce
2 tablespoons flour
1 teaspoon Old Bay Seasoning
1 pint half & half light cream
1 (14 1/2 ounce) can chicken stock
2 medium potatoes, shredded
2 (10 ounce) cans baby clams, with their juice

Steps:

  • In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
  • Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
  • Remove thyme sprigs before serving. The leaves will have fallen off into the soup.

Nutrition Facts : Calories 518, Fat 27.6, SaturatedFat 14.5, Cholesterol 121.4, Sodium 500.6, Carbohydrate 37.7, Fiber 3.2, Sugar 4.2, Protein 29.5

FISHERMAN'S STOUP



Fisherman's Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 19

1 medium red onion, coarsely chopped
1 Fresno chile pepper, chopped
1 tablespoon fresh lemon zest
2 cloves garlic, grated
1/2 cup flat leaf parsley, a couple of handfuls
2 tablespoons fresh thyme leaves
2 fresh bay leaves
Fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
6 anchovy filets
4 small ribs celery, chopped
2 starchy potatoes, peeled and chopped into small dice
1 red pepper, cored and finely chopped
1/2 bottle lager beer (about 6 ounces)
1 (28-ounce) can diced tomatoes or chunky-style crushed tomatoes
2 cups chicken stock
1 pound cod, cut into chunks
1 pound sea scallops
1 loaf ciabatta or other crusty bread of choice, for serving

Steps:

  • For the seafood base: Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste.
  • For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally. Deglaze the pot with beer. Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make-ahead meal.
  • To reheat: Reheat over medium-high heat. Crust up and warm bread in a hot oven. When the stoup comes to a boil, fold or nestle the cod and scallops into the liquid, and return to a bubble, cook for 5 to 6 minutes, until the fish is opaque and cooked through, then turn off the heat. Serve immediately with lots of bread for mopping.

Nutrition Facts : Calories 359, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 753 milligrams, Carbohydrate 29 grams, Fiber 3.5 grams, Protein 32 grams, Sugar 8 grams

CONGO BARS (RACHAEL RAY)



Congo Bars (Rachael Ray) image

Make and share this Congo Bars (Rachael Ray) recipe from Food.com.

Provided by Clair__11

Categories     Bar Cookie

Time 50m

Yield 32 bars

Number Of Ingredients 8

2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, softened
2 1/4 cups brown sugar
3 eggs
2 teaspoons vanilla
2 1/2 cups chocolate chips

Steps:

  • Pre-heat the oven to 350°F.
  • Sift the flour, baking powder and salt in a large bowl. Set aside.
  • Combine the butter and sugar using a mixer until blended.
  • Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition.
  • Add the vanilla and mix.
  • Add the flour and mix until combined.
  • Stir in the chips.
  • Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish.
  • Bake for 30 minutes, then cover the top with foil to avoid over-browning.
  • Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren't. Make sure you don't overbake!

Nutrition Facts : Calories 202.4, Fat 8.3, SaturatedFat 4.9, Cholesterol 27.6, Sodium 147.5, Carbohydrate 31.9, Fiber 1.1, Sugar 22.2, Protein 2.3

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