Venetian Curried Clams Recipes

VENETIAN CURRIED CLAMS

Venetian Curried Clams image

Provided by Food Network

Time 50m

Yield 4 main-course servings, or 8 a

Number Of Ingredients 13

Ingredients

48 Littleneck clams, cleaned and scrubbed
4 large onions, peeled, halved and thinly sliced
1/4 cup curry powder
4 tablespoons unsalted butter
2 jalapeno peppers, seeded and chopped
1 red bell pepper, seeded and chopped
1 teaspoon dried red pepper flakes
1 cup dry white wine
1 cup water
3 cups chopped canned tomatoes in heavy puree
1/2 cup heavy cream
4 large or 8 small crostini
6 scallions, cut into julienne

Steps:

Preheat oven to 500 degrees.
Heat a large oven-proof skillet over high heat. Add the clams, onions, curry powder, and butter. Toss until the onions start to brown.
Top the clams with all the remaining ingredients except the heavy cream, scallions and crostini. Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open. Layer crostini on platter.Transfer the clams and most of the solids on bread. On the stovetop, over a medium high flame, add the cream to the liquid left in the skillet. Stir constantly until the cream is completely incorporated. Pour liquid over clams, top with scallions and serve immediately.

LINGUINE WITH GARLICKY CLAMS

Linguine with Garlicky Clams image

Provided by Food Network

Categories main-dish

Time 20m

Number Of Ingredients 8

Ingredients

Salt for the pasta water
3/4 pound linguine
2 teaspoons garlic paste, or 1 clove fresh garlic
2 cans (6 1/2 ounces each) minced or chopped clams
1/2 cup (packed) fresh parsley leaves-optional
1/3 cup olive oil
1/4 cup dry white wine or chicken broth
1/2 teaspoon dried red pepper flakes, or 1/8 teaspoon cayenne pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes or follow package directions. Meanwhile, if you are using fresh garlic, peel and mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and mince it. About 3 minutes before the pasta is done, heat oil in a skillet over medium-high heat. Add the garlic and cook until you get a whiff of its aroma, about 30 seconds. Stir in the clams and cook until they are heated through, about 1 minute. Add the white wine and simmer until some has evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add 1/2 cup of the pasta cooking water (this will create a more fluid sauce), and remove the skillet from heat. Drain the pasta in a colander and then return to the pot, off the heat. Add the clam sauce, and the parsley, if you are using it mix thoroughly. Serve immediately.

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