Tag Archives: Clams

Brodetto

brodetto2.jpg

This fisherman stew was inspired  by the local cuisine found along the coastal city of Ancona, Italy. This rustic dish simmers the seafood in a garlicky tomato sauce and  is served with a crusty bread. Many Italian coastal towns have their own version of this dish, which often features the catch of day. Brodetta was original conceived by fisherman to use up the smaller fish that they did not sell at the market that day.  While brodetto is similar to the  classic French  fish  stew, bouillabaisse, traditional  Italian recipes call for 13 fish as in recognizing Jesus and his 12 apostles in attendance of the Last Supper. The stew can be made with any type of fish, shellfish, including mussels and clams and either with octopus or calamari (squid). The key to making this particular recipe is to cook the shellfish and fish in stages. If you are shopping at your local markets and cannot find the listed seafood in this recipe, always choose sustainable varieties that are in season.

Serve 6

Ingredients:
6 (1-inch-thick) ciabatta slices
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves, divided
1 cup finely chopped onion
1/2 cup dry white wine
One 32-ounces jar tomato sauce
2 tablespoons white wine vinegar
1 pound mussels, scrubbed
12 littleneck clams, scrubbed
12 ounces cod fillets, cut into 2-inch pieces
12 ounces skin-on snapper fillets, cut into 2-inch pieces
10 ounces raw large shrimp, peeled and deveined
2 teaspoons kosher salt
6 ounces cleaned squid, bodies cut into 1/2-inch-thick rings
3 tablespoons chopped parsley

Directions:
Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.

Thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open.) Cover pot and cook until clams open, 3 to 4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.

Season cod, snapper, and shrimp with salt. Add to pot, cover, and reduce heat to moderate; simmer 6 minutes. Add squid, cover, and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels, and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.

20180217_120831_HDR

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Advertisements

Squid Ink Spaghetti with Shrimp

otmtk-blackspaghetti

Serves 4

Ingredients:
1 package Squid Ink Spaghetti
1 pound 16-20 count shrimp, peeled and deveined
One 6-ounce jar of clams with juice
4 cloves garlic, sliced
½ cup white wine
½ cup half and half
2 teaspoons crushed red pepper
Juice of ½ large lemon
2 Tablespoons unsalted butter
2-3 Tablespoons olive oil
Chopped Italian parsley, for garnish
Extra Virgin Olive Oil

Directions:
Bring a pot of water to a boil. Cook the pasta to al dente while you prepare the sauce.

In a pan large enough to accommodate the pasta, heat the olive oil and butter over medium heat and add the crushed red pepper. Follow with the garlic and cook for a minute making sure not to brown it.

Add the clams and juice (or fish stock if using) and turn the heat up to high. Follow with the wine and cook for 2 to 3 minutes until the wine has reduced a bit.

Add the lemon juice then the half and half. Simmer for 1 to 2 minutes.

Add the shrimp, cover the pan and cook for a minute or two just until the shrimp turn pink. Season with salt, to taste.

Add the pasta and toss until combined with the sauce. It make seem like you have a lot of sauce but the pasta will quickly absorb it.

Arrange the pasta on a plate and drizzle with the olive oil and garnish with parsley and serve.

Cook’s Notes:
You can substitute about ½ cup stock in place of the clams.

Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Pepper Jelly Clams

c6b276563aeea1c333f74a71794f6a96_XL
Photo by Brenda Maitland

Have you ever been to a restaurant and had a dish so delicious, that you could not wait to get back home and attempt to cook your version of it yourself?

Well, that was just one my experiences recent  upon a visit to one of my favorite citnola-mopho-2014ies in whole wide world…….New Orleans. The restaurant was, “MoPho’s” , which is a little slice of heaven where the soul Vietnamese cuisine meets the melange of food that is the heart of Louisiana, is located in  Mid-City at 514 City Park Avenue.Everything on the menu is great and affordable. Trust me,you will love it!

If you ever spent any time in the Crescent City, then “you know what it means, to miss New Orleans”……the people, the music, and the food…..sigh, but I digress.

Between Spring and Summer, I just cannot get enough of fresh seafood. And MoPhos’s Pepper Jelly Clams by Chef Michael Gulotta fits the bill. This dish is the epitome of the meeting of two cultures: Southeast Asia and the American South.  Besides sharing a similar climate, Southeast Asian countries and New Orleans  also have river deltas where brackish water flows into clean clear waters, that sweet spot where you can find some of the best seafood during a given season.

Chef Gulotta uses little neck clams from Cedar Key Florida, but the stars of this dish are the Thai inspired ingredients, that make it spectacular.

At the restaurant, the dish is served with annatto beignets for dipping, but warm, crusty bread is just as satisfying. I opted for a Southern favorite cornbread to be served along side my version of this dish……

Adapted from Executive Chef-Partner Michael Gulotta of MoPho Restaurant.

Serves 6

Ingredients:

84 clams (rinsed well under cold running water to remove grit)
1/2 cup coconut oil or neutral oil
2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
3 Tablespoons shallots, minced
2 teaspoons Thai chili paste
2 cups white wine
2 cups sweet cooking mirin
1/2 stalk lemongrass, crushed
2 cups coconut milk
3 Tablespoons butter
2 cups pepper jelly
Juice and zest of one lime
10 leaves of mint, torn
Kosher salt , to taste

To garnish:
12 strips prosciutto
Fresh mint leaves

 

Directions:
In a large braising pan set over medium-high heat, lightly toast the ginger, garlic, shallot, and Thai chili paste in the coconut oil. When the aromatics become golden brown, add in the rinsed clams followed by the white wine, mirin, and lemongrass stalk. Cover the pan and let the clams simmer until they open, about seven minutes.

Once the clams open, remove the cover and add in the coconut milk, butter, and one cup of the pepper jelly. Simmer the clams for an additional minute and then add the lime juice, zest, and torn mint leaves. Season with salt to taste.

To serve, remove the lemongrass stalk and portion the clams into six warmed bowls and garnish with fresh mint leaves, shaved prosciutto, and a few dollops of the remaining pepper jelly.

You can find the original recipe here.

Christmas 2014: Feast of the Seven Fishes

The Feast of the Seven Fishes (Italian: Festa dei sette pesci), also known as The Vigil (Italian: La Vigilia), is a  Southern Italian and Italian-American celebration of Christmas Eve with meals of fish and other seafood.

The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstinence.A traditional holiday meal  may include seven, eight, or even nine specific fishes that are considered traditional. The most famous dish Southern Italians are known for is baccalà (salted cod fish). The custom of celebrating with a simple fish such as baccalà is attributed to the greatly impoverished regions of Southern Italy. Fried smelts, calamari and other types of seafood have been incorporated into the Christmas Eve dinner over the years.

A typical modern Christmas Eve  Feast  may include some combination of anchovies, whiting, lobster, sardines, dried salt cod, smelts, eels, squid, octopus, shrimp, mussels and clams.

The menu may also include pastas, vegetables, baked or fried kale patties, baked goods and homemade wine. This tradition remains very popular to this day.

Below are few of the dishes that were apart of our Feast of the Seven Fishes.

DSC06231

Seafood Risotto with Shrimp, Asparagus
and Mushrooms

DSC05928

Baked Stuffed Trout with Oyster Stuffing

DSC05764

Seafood Gumbo with Quail, Blue Crab and White Clams

DSC05564

Calamari Fra Diavolo with Squid Ink Pasta

DSC03947

Shrimp with Zucchini  Linguine

DSC06292

Shrimp and Lobster Ravioli with Spinach Basil Pesto and Shaved Parmesan

DSC03925

Fried Calamari

DSC03724

Cioppino Seafood Soup with Sourdough Rounds

img44l

Escarole and Fig Salad

DSC06323

Pannattone

Ciabatta Flatbread Pizzas

pizzas

Ciabatta Flatbread Pizzas:

Sometimes, just going through your fridge, you will find some amazing left overs and other odds and ends that will make a quick and delicious meal. Here is what I was able to create with just left overs, a bit of cheese and some toasted sliced ciabatta flatbread.

Top: Clams Casino with Little neck clams, fresh Tomatoes, Bacon, Mozzarella Cheese, Oregano, Parsley, Garlic and Herb Cheese Spread and Basil.

Foreground: Roasted Duck with Dates, Gorgonzola Cheese, Parmesan Cheese, Arugula and Garlic and Herb Cheese Spread.

Creamy Boston Style Clam Chowder

Creamy Boston Style Clam Chowder

I love BACON…and I think I would add it to every dish, if I could…..

And this dish is is flavored with bacon, leeks and onions. Diced white potatoes add starch to round out the thickness and flavor of the soup. The perfect dish for an Autumn Day….. or any other time of the year!

clam chowder

PREP TIME: 20 MIN
COOK TIME: 45  MIN
TOTAL TIME : 1 HR, 5 MIN
SERVINGS: 6 to 8

Ingredients:
1/2 pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
2 carrots, peeled and julienned (or diced)
3 bay leaves
1 Tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium-diced 4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked, chopped
2 Tablespoons finely chopped parsley
Salt and pepper

Preparation:
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Remove approximately 1/4 cup of acon and reserve for garnish if desired. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt.

Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.

Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.

Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed.

Ladle soup into shallow bowls and serve.

Yields 6 to 8 servings