Clams and Spring Onions with Miso and Mustard Sauce

Fideos Con Almejas (Pasta Dish)

Spiced Clams

Spaghetti with Clam Sauce

Clams with Angel Hair Pasta from the Fresh from Florida Cookbook

Ingredients

2 tablespoons of olive oil
3/4 cup Florida green onions, sliced
2 teaspoons of Florida garlic, chopped
2 lbs of Florida hard clams
1/2 cup of Florida tomatoes
1/2 cup of white wine
1/2 pound of cooked angel hair or spaghetti pasta
1 tablespoon of Florida lime juice
1/4 cup fresh Florida cilantro
1/2 teaspoon of black pepper
salt to taste

Heat olive oil in large skillet. When hot, add green onions and garlic. Cook until onions are limp (2-3 minutes). Add clams, tomatoes and wine. Cover and cook until clams open 5-6 minutes depending on size of clams. Add pasta and remaining seasonings. Serve hot

4 Servings

Clams Casino from Fresh from Florida Cookbook

Ingredients

1/2 cup bread crumbs
4 tablespoons butter, softened
2 finely chopped red bell pepper
2 tablespoon finely chopped parsley
1 tablespoon finely chopped green onions
1/2 teaspoon cayenne pepper
24 Florida farm-raised clams
6 sliced bacon, cooked crisp, crumbled

Combine bread crumbs,. butter, bell pepper, parsley, green onions and pepper, blend well. Shuck clams, leaving loosened clam meat in one half of shell and discard other half of shell. Place clams on half shell in baking dish and cover each with about a teaspoon of casino mixture. Broil clams 4-6 inches from heat for about 3 minutes or until brown. Garnish with brown and serve immediately

Serves 4

Clams in Basil Garlic Pasta from Fresh from Florida Cookbook

Ingredients

2 dozen Florida littleneck clams in the shell
2 cups of diced Florida tomatoes
3/4 cup of chopped Florida green onions
1/2 cup finely chopped fresh basil
1 tablespoon finely chopped Florida garlic
1 tablespoon olive oil
1/2 teaspoon of black pepper
2 cups cooked tri-color pasta

Wash clams thoroughly under cold running water and set aside. Combine tomatoes, onions, basil, garlic, oil and pepper in large sauce pan , Place clams on top of mixture and simmer on medium heat until clams open. Add pasta and mix thoroughly.

Serves 4

Spicy Florida Seafood Saute from Fresh from Florida Cookbook

Ingredients
2 tablespoon olive oil
1/2 cup sliced Florida red pepper
1/2 cup sliced Florida yellow pepper
1/2 cup red onion
1/4 cup scallions
1 tablespoon fresh Florida garlic, minced
1 pound of smoked sausage, diced
4 dozen Florida hard shell clams, in the shell
1 pound of Florida shrimp, peeled and deveined
1 tablespoon hot pepper sauce
1 1/2 cups of dry white wine
1 tablespoon fresh Florida rosemary leaves
1 teaspoon fresh Florida thyme leaves
1 teaspoon of crushed red pepper
4 tablespoons of butter cubes, cold
salt and pepper to taste
parsley for garnish

Heat olive oil in a large saute pan or skillet. Add peppers, onions, garlic, and sausage, stir for one minute. Add clams, shrimp, hot pepper sauce, wine, fresh herbs and red pepper. Cover and cook on medium-high until clams open (about 4-5 minutes) Remove clams mixture to a serving bowl leaving liquid in pan. Reduce liquid by half. Remove from heat, stir in cold butter, add salt and pepper pour sauce over finished seafood. Garnish with parsley

Serves 4

Steamed Clams from Fresh from Florida Cookbook

Ingredients
2 dozen Florida littleneck, clams in the shell
1 cup dry sherry
1/2 cup chopped Florida green onions
2 teaspoons chopped Florida garlic
2 teaspoon fresh chopped ginger

Wash clams thoroughly under cold running water and set aside. Place all ingredients except clams in a large sauce pan. Simmer on medium heat for three minutes; add clams and cover. Simmer until clams open, remove clams to a large bowl. Simmer remaining liquid until it is reduced to 3/4 cup. Pour liquid over clams

4 servings

Manhattan Clam Chowder
makes 8 servings

Ingredients

48 Little neck clams - fresh in shells
3-4 strips of bacon, diced
1 cup sliced onion (3-4 onions)
1 cup diced celery
1 cup sliced carrots (3-4 carrots)
1 tablespoon chopped fresh parsley
2 cans of diced tomatoes (each can 14.5 oz)
2 teaspoon salt
dash of pepper
1 bay leaf
1 1/2 teaspoon dried thyme leaf
3 cups pared diced potato (about 3 medium potatoes)

Saute bacon in a large kettle until almost crisp
add onion, celery, carrots, parsley, and cook about 5 minutes
drain tomatoes, RESERVE LIQUID, add tomatoes to kettle
add salt, pepper, bay leaf and thyme

Meanwhile
steam or microwave the clams to open, reserve clam liquid, remove clam meat from shells, chop coarsely if desired strain clam liquid

add clam liquid to reserve tomato liquid to total 1 1/2 quarts
add clam/tomato liquid to kettle

At the end of 30 minutes of simmering
add potatoes, cover and simmer 20 minutes
add chopped clams, simmer uncovered for 15 minutes
serve hot and enjoy!

New England Clam Chowder

Makes 4 servings

Ingredients

16 cherrystone or 24 little neck clams - fresh in the shells
1-2 strips of bacon, chopped coarsely
1/4 cup of diced onion
1/4 cup of diced celery
2 cups of potato peeled and cubed
1 teaspoon salt
dash of pepper
2 cups of half and half
2 tablespoon of butter or margarine

May also add herbs to taste:
1 dried sage leaf (optional)
1/4 teaspoon dried thyme leaf (optional)
1 bay leaf (optional)
3 drops tabasco sauce (optional)

Saute bacon in a large kettle until almost crisp
add onion, celery and cook about 5 minutes
|add cubed potato, salt, pepper and optional herbs and 1 cup of water
cook uncovered 15 minutes until potato is fork tender

Meanwhile
steam or microwave the clams to open, reserve clam liquid, removed clam meat from shells, chop coarsely if desired strain clam liquid

Add clams, 1/2 cup clam liquid, half and half, and butter to kettle, mix well, heat about 3 minutes, DO NOT BOIL

Enjoy

Vermicelli with Clam Sauce

This recipe originates from the city of Naples, where both fresh tomato sauce and seafood are traditionally served with vermicelli. The two are combined here in this tasty low fat dish.

Ingredients

2 1/4 lbs of fresh clams
1 cup of dry white wine
2 garlic cloves, bruised
1 large handful of fresh flat leaf parsley
2 teaspoons of olive oil
1 small onion, finely chopped
8 ripe Italian plum tomatoes, peeled, deseeded, and finely chopped
1/2 - 1 red chile, deseeded and finely chopped
12 ounce dried vermicelli
salt and freshly ground black pepper

Serves 4

1. Scrub clams thoroughly under cold running water and discard any that are open or that do not close when sharply tapped against the work surface

2. Pour the white wine into a large saucepan, add the bruised garlic cloves and half the parsley, then add the clams, cover tightly with the lid and bring to a boil over high heat. Cook for about 5 minutes, shaking the pan frequently until the clams have open.

3. Put the clams in a large colander set over a bowl and let the liquid drain through. Set the clams aside until cool enough to handle, then remove about 2/3 of them from their shells, tipping the clam liquor into the bowl of cooking liquid.

4. Discard any clams that have failed to open. Set both shelled and unshelled clams aside, keeping the unshelled clams warm in bowl covered with a lid. Reserve the cooking liquid and set aside.

5. Heat the oil in a saucepan, add the onion and cook gently, stirring frequently for about 5 minutes until soften. Add the tomatoes, then the clam liquid. Add the chile, season to taste, and stir.

6. Bring to a boil, half cover, then simmer gently for 15-20 minutes, stirring occasionally. Meanwhile, cook the pasta in a large saucepan of boiling salted water, according to package directions. Chop remaining parsley finely.

7. Add the shelled clams to the sauce, stir well and heat through very gently for 2-3 minutes, stirring occasionally.

8. Drain the cooked pasta well and transfer it to a warmed bowl. Taste the clam and tomato sauce and adjust seasoning. then pour sauce over the pasta toss everything together well. Garnish with the reserved clams in their shells, sprinkle the chopped parsley on pasta and serve immediately.