Clams In Brodo Recipes
CLAMS IN BRODO
Make and share this Clams in Brodo recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub clams rinse. Discard any that will not close when tapped.
- In frying pan, heat oil over medium high. Add clams, garlic, oregano, hot pepper flakes and white wine. Cover and cook, shaking pan frequently.
- Discard any clams that do not open. Add parsley to pan and toss gently. Serve clams and warm broth in soup bowls.
Nutrition Facts : Calories 488.3, Fat 29.2, SaturatedFat 4.2, Cholesterol 68.1, Sodium 1369.9, Carbohydrate 11, Fiber 0.3, Sugar 0.6, Protein 33.6
BRODETTO (FISH STEW) ANCONA-STYLE
Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States.
Provided by Jason
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
- Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
- Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 31.9 g, Cholesterol 125.2 mg, Fat 7.4 g, Fiber 4.9 g, Protein 48.3 g, SaturatedFat 1.4 g, Sodium 1005.6 mg, Sugar 7.3 g
STEAMED CLAMS IN GARLIC SAFFRON BROTH
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Crumble saffron into 1 cup of boiling water. Set aside to steep.
- Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g
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