Molto Marios Clam Stew Recipes

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CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE



Clam and Calamari Seafood Stew with Salsa Verde image

Provided by Rob Levitt

Categories     Soup/Stew     Olive     Sauté     High Fiber     Wheat/Gluten-Free     Dinner     Bass     Clam     Squid     Healthy     Potluck     Bon Appétit

Number Of Ingredients 21

Salsa verde:
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
1 teaspoon whole grain Dijon mustard
1/2 cup extra-virgin olive oil
Seafood Stew
1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth
5 cups water
5 tablespoons extra-virgin olive oil
1 2/3 cups chopped red onion
1 2/3 cups chopped fresh fennel bulb
2 garlic cloves, thinly sliced
1/2 teaspoon (scant) dried crushed red pepper
1/4 cup tomato paste
20 large brine-cured green olives (such as Castelvetrano or Cerignola)
16 Manila clams, scrubbed
4 ounces cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved
8 1/2-inch-thick slices country bread

Steps:

  • For salsa verde:
  • Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
  • For seafood stew:
  • Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
  • Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
  • Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.

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

CLAM STEW



Clam Stew image

This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings (4 quarts).

Number Of Ingredients 12

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

Steps:

  • Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

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