Huevos Con Almejas Poached Eggs With Clam Sauce Recipes

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HUEVOS CON ALMEJAS (POACHED EGGS WITH CLAM SAUCE)



Huevos con Almejas (Poached Eggs with Clam Sauce) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

4 tablespoons butter
1 onion, finely chopped 4 garlic cloves, finely chopped
3/4 cup dry white wine
1 1/2 dozen littleneck clams, washed, open ones discarded
1 cup fish stock, canned clam juice or clam and tomato juice
2 teaspoons red pepper flakes
1 tablespoon flour
Salt and freshly ground pepper
4 extra large eggs
Vinegar for poaching
4 chunks grilled bread

Steps:

  • In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. Add the garlic, and cook an additional minute. Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour. Add the parsley and season with salt and pepper.
  • To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil. Break the eggs into individual cups and add one at a time to the water. Using a slotted spoon, wrap the whites around the yolks. Cook until done, about 4 minutes.
  • Spoon some sauce into four shallow bowls, then rim each with the clams. Place a poached egg in the center of each. Serve with chunks of grilled bread.

LINGIUNE WITH CLAM SAUCE



Lingiune with Clam Sauce image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 6

1/2 cup water
4 garlic cloves, finely chopped
1/4 cup olive oil
1/4 cup finely chopped parsley
Pepper
2( 9-ounce) packages of fresh linguine or 1/2 pound dried

Steps:

  • In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep the warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce.

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