Summer Clams With Balsamic Vinegar Recipes

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SUMMER CLAMS WITH BALSAMIC VINEGAR



Summer Clams With Balsamic Vinegar image

The clams can be substituted with mussels if you like them. This is believe it or not a dish served cold. So read the recipe. Don't let all of the steps scare you it's an easy recipe.

Provided by Xexe383

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

2 lbs small clams (tiny manilas or larger littleneck clams)
2 quarts cold water
2 tablespoons salt
3 tablespoons extra virgin olive oil
3 tablespoons onions, Minced
1 garlic clove, Minced
1 large vine ripened tomatoes, cored, seeded, chopped
3 teaspoons fresh basil, chopped
1 -2 tablespoon commercial balsamic vinegar
salt and pepper
2 bunches arugula or 2 bunches romaine leaves, for garnish

Steps:

  • Rid clams of any sand by first scrubbing them under cold running water.
  • Then put them in a bowl, cover with the cold water, and sprinkle with the salt.
  • Refrigerate no longer then 30 minutes.
  • Drain and rinse.
  • Heat the oil in a 5-quart pot over medium.
  • Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute.
  • Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch.
  • Steam any clams that have not opened 1 more minute. If still unopened, discard.
  • Keep the liquid simmering while you lift the clams onto a platter.
  • Add the tomato and basil to the pot, cook for a few seconds.
  • Remove the sauce from the heat.
  • Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste.
  • Here you have two choices. You can serve the clams hot or you can continue to follow the recipe to serve the clams room temperature.
  • If you choose to continue let the clams and sauce cool to room temperature. Transfer the sauce to a sealed container. If desired, remove some of the top shells from the clams.
  • Ass any liquid from the platter holding the clams to the container with the sauce.
  • Tightly cover the clams and refrigerate separately.
  • Take the sauce out of the refrigerator about 30 minutes before serving.
  • 10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates.
  • Taste the sauce for seasoning, stirring in the remaining vinegar if desired. spoon the sauce over the clams arrange clusters of greens on each plate and serve.

Nutrition Facts : Calories 540.2, Fat 24.9, SaturatedFat 3.3, Cholesterol 154.4, Sodium 7255.4, Carbohydrate 17.3, Fiber 1.4, Sugar 3, Protein 59

STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES



Steamed Clams with Spicy Sausage and Tomatoes image

Provided by Bobbi Claibourne

Categories     Tomato     Appetizer     Steam     Quick & Easy     Basil     Sausage     Clam     Fall     Shallot     Bon Appétit     Arizona     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (first-course) servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound hot Italian sausages, casings removed
1/2 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
4 pounds littleneck clams (about 3 dozen), scrubbed
1/2 cup chopped fresh basil

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.

STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES



Steamed Clams With Spicy Sausage and Tomatoes image

From Bon Appetit, November 2000, submitted by Bobbi Claibourne, Tucson, AZ. This sounds wonderful. Plan on some good bread to soak up the juices. Makes 6 first course servings or you can serve over pasta for an entree. You can also add some mussels or substitute mussels for the clams.

Provided by lazyme

Categories     Mussels

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb hot Italian sausage, casings removed
1/2 cup chopped shallot
4 garlic cloves, chopped
1/4 teaspoon dry crushed red pepper
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup canned low sodium chicken broth
2 tablespoons balsamic vinegar
4 lbs littleneck clams, scrubbed (about 3 dozen)
1/2 cup chopped fresh basil

Steps:

  • Heat olive oil in heavy large pot over medium-high heat.
  • Add sausages; saute until almost cooked through, breaking up with fork, about 10 minutes.
  • Add shallots, garlic and dried red pepper.
  • Saute until sausage is cooked through, about 5 minutes.
  • Mix in tomatoes with juices, broth and vinegar.
  • Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open).
  • Mix in basil.

Nutrition Facts : Calories 597, Fat 31.4, SaturatedFat 9.8, Cholesterol 148.1, Sodium 2483.1, Carbohydrate 18.4, Fiber 0.8, Sugar 2.5, Protein 57.1

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