Manila Clams With Sofrito And Sherry Recipes

MANILA CLAM CHOWDER

Manila Clam Chowder image

Provided by Robert Irvine : Food Network

Time 50m

Yield about 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/8 cup vegetable oil
1 3/4 cups butter (3 1/2 sticks)
2 cups medium diced celery
2 cups medium diced onions
1 3/4 cup all-purpose flour
1 quart clam juice
1 pint heavy cream
6 large potatoes, peeled and diced medium
2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)

Steps:

In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add flour to make a roux. Add clam juice and mix well to integrate flavors. Reduce heat to low, add cream and bring slowly to a simmer. Add potatoes, and let cook until just fork tender. As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes. Season with salt, pepper and crab boil seasoning, to taste.

MANILA CLAMS WITH SOFRITO AND SHERRY

Manila Clams With Sofrito And Sherry image

Provided by Florence Fabricant

Categories dinner, lunch, quick, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra virgin olive oil
2 thick slices smoked bacon, about 2 ounces
2 red bell peppers, cored, seeded and coarsely diced
1 medium onion, coarsely diced
Salt and fresh-ground black pepper to taste
4 sprigs fresh thyme
3 large cloves garlic, 2 of them sliced
2 pounds Manila or mahogany clams or cockles, scrubbed
1/3 cup oloroso sherry
3/4 cup clam juice
1 tablespoon sherry vinegar
2 tablespoons cilantro leaves
4 slices grilled country bread

Steps:

Heat 2 tablespoons oil in large saute pan. Add bacon, and fry until almost crisp. Add peppers, onion, salt and pepper. Strip thyme leaves from stems, and add. Cover, and cook over medium-low heat until peppers are tender, about 15 minutes. Transfer to food processor, and pulse until coarsely pureed.
Heat 2 tablespoons oil in saute pan. Add sliced garlic, and saute until it starts to brown. Add clams, and cook, stirring, one minute. Stir in sherry. Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes. Stir in remaining olive oil and vinegar, and season to taste with salt and pepper. Sprinkle with cilantro.
Rub bread with remaining garlic, and serve alongside.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 19 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 1895 milligrams, Sugar 6 grams, TransFat 0 grams

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