Summer Clams With Balsamic Vinegar Recipes

SUMMER CLAMS WITH BALSAMIC VINEGAR

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.

CALAMARI IN BALSAMIC REDUCTION

Steps:

• Bring a saucepan 3/4 full of water to a boil.
• Add the squid and cook until just firm (about 2-3 minutes)-do not overcook.
• Drain and rinse immediately under cold running water.
• Drain well and set aside.
• In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy.
• It should reduce to about 1/2 cup or maybe less.
• Toss the calamari with the balsamic reduction and serve warm.

STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES

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.