Roasted Clams With Hot Spanish Sauce And Sweet Onion And Grilled Pepper Relish Recipes

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SPANISH STYLE CLAMS



Spanish Style Clams image

This is really good served over rice and make sure you have plenty of crusty bread to soak up the juices.

Provided by Janet W

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 sweet onions, such as Vidalia about 4 cups
2 green bell peppers, sliced into 1/2 inch strips
2 red bell peppers, sliced into 1/2 inch strips
6 large garlic cloves, minced
2 bay leaves
1 cup canned crushed tomatoes in puree
3/4 cup dry white wine
36 littleneck clams (scrubbed)
1 tablespoon hot pepper

Steps:

  • Heat olive oil in heavy large pot over medium high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add claims, Cover and cook until clams open (discard clams that do not open) about 8 minutes, Stir in hot pepper sauce and serve.

Nutrition Facts : Calories 252.4, Fat 8.4, SaturatedFat 1.1, Cholesterol 44.4, Sodium 81.1, Carbohydrate 18.4, Fiber 3.1, Sugar 6.9, Protein 18.7

SPICY SPANISH CLAMS WITH TOMATOES



SPICY SPANISH CLAMS WITH TOMATOES image

Spicy and delicious tapas dish that is done in only about 25 minutes. This dish can also be served with pasta for dinner. Whether serving it as tapas or a meal, be sure to have a nice crusty bread with it to soak up the spicy sauce! Adapted from the website Spainonafork.com.

Provided by Chef PotPie

Categories     Spanish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh clam
3 garlic cloves, finely minced
1/2 onion, finely chopped
1/2 teaspoon sweet smoked spanish paprika
1/2 teaspoon hot smoked spanish paprika
1/2 teaspoon red pepper flakes
15 ounces diced tomatoes
2 tablespoons extra virgin olive oil
1/3 cup parsley, chopped, divided
1 pinch sea salt
1 pinch black pepper

Steps:

  • Rinse cleaned clams under cold running water, shake off any excess water.
  • Heat oil in skillet, add onions and garlic and saute until onions are translucent, about 3 minutes.
  • Add both paprikas and pepper flakes and stir around until combined, then add canned tomatoes, 1 tablespoon parsley, and salt and pepper. Simmer for 5 minutes.
  • Add the clams into the pan, mix together so the clams are fully bathing in the tomato sauce, and once well mixed place a lid on the pan and lower the heat to medium-low.
  • Between 6 to 8 minutes after placing the lid on the pan remove it, all the clams should be open, discard any that did not, remove the pan from the heat and serve directly from the pan, sprinkle some freshly chopped parsley on top and serve with a crusty baguette. (Or you can toss with some pasta if you prefer.).

Nutrition Facts : Calories 191.2, Fat 8.2, SaturatedFat 1.2, Cholesterol 34, Sodium 837.3, Carbohydrate 11.4, Fiber 2.2, Sugar 3.5, Protein 18.2

BAKED CLAMS IN SPICY BUTTER SAUCE (LES PALOURDES AUX AROMATES)



Baked Clams in Spicy Butter Sauce (Les Palourdes aux aromates) image

This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)

Provided by Charmed

Categories     Very Low Carbs

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

4 dozen clams (opened and left on the half shell)
1/4 cup finely chopped shallot
1/4 cup dry white wine
16 tablespoons sweet butter, cut into 1 inch cubes
salt & freshly ground black pepper
Tabasco sauce
1/2 teaspoon Worcestershire sauce
2 teaspoons imported mustard such as Dijon mustard or 2 teaspoons dusseldorf mustard
2 tablespoons chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

  • Arrange the open clams, meat side up, on a baking sheet.
  • Preheat the oven to 450.
  • In a saucepan, combine the chopped shallots and wine.
  • Cook briefly, stirring.
  • Add the butter and heat, stirring, until it melts.
  • Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
  • Bring just to the boil, stirring.
  • Cook and continue stirring for about 5 minutes.
  • Add the basil& let the sauce cool to lukewarm.
  • Spoon the sauce over the clams and bake for 10 minutes.
  • Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.

Nutrition Facts : Calories 279.6, Fat 23.9, SaturatedFat 14.7, Cholesterol 90.6, Sodium 71.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.2, Protein 11.6

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