Herbed Clam Hash Recipes
HERBED CLAM LINGUINE
Herb gardeners will enjoy using fresh herbs to complement this dish of pasta and creamy clam sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven. Gradually add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
- Melt remaining 2 tablespoons butter in 2-quart saucepan over low heat. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
- Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.
Nutrition Facts : Calories 490, Carbohydrate 50 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 530 mg
LINGUINE WITH HERBED CLAM SAUCE
This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. -Carolee Snyder, Hartford City, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 328 calories, Fat 26g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 521mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
LINGUINE WITH HERBED CLAM SAUCE
Categories Herb Pasta Shellfish Quick & Easy Clam White Wine Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a deep skillet cook the shallot and the garlic in the butter over moderate heat, stirring, until they are pale golden, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes. Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm. In a kettle of salted boiling water boil the linguine until it is al dente, drain it, and in the skillet toss it with the clam sauce.
SAUSAGE AND HERB STUFFED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 24 clams
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a saute pan over high heat, add the oil and allow to heat. Then add the sausage and cook for 2 minutes, stirring throughout the process. Next, add the celery and onions, again cooking for 2 minutes. Then deglaze the pan with the wine. Next, add the lemon juice, then the clams, breadcrumbs and parsley. Cook for 2 minutes, and then remove from the heat. Next, stuff the clam shells loosely with the prepared stuffing. Place in the oven and cook for 8 to 10 minutes.
- During cooking, prepare the sauce. In a bowl, whisk together the butter and hot sauce, mixing well. After cooking the clams, finish with the prepared butter sauce and serve.
HERBED CLAM HASH
Categories Potato Side Sauté Quick & Easy Bacon Clam Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sauté chopped bacon in heavy medium skillet over medium heat until fat begins to be rendered, about 2 minutes. Add potatoes and sauté until beginning to soften and brown, about 5 minutes. Add onion and bell pepper. Sauté until beginning to soften, about 3 minutes. Mix in drained clams and thyme. Cover skillet. Reduce heat to medium-low. Cook until all vegetables are tender and hash is cooked through, occasionally using spatula to turn hash over in sections, about 10 minutes. Uncover, mix in parsley and cook hash 5 minutes longer to crisp, occasionally pressing to compact. Season hash to taste with salt and pepper and serve immediately.
STEAMED CLAMS WITH SPRING HERBS
A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.
Provided by Melissa Clark
Categories easy, quick, main course
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
- Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
- Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
- Spoon pan juices over clams. Serve immediately.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 1312 milligrams, Sugar 1 gram, TransFat 0 grams
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