STEAMED CLAMS WITH CILANTRO BUTTER
Place broth and butter in a large Dutch oven over medium heat. When butter is melted, add green onions, cilantro, garlic, cumin and lime juice; bring to a boil. Add clams, cover and cook about 5 to 7 minutes or until clams open. Serves 6.
CLAMS STEAMED IN BEER OR WINE
Rinse the clams with cold water and scrub off any debris or mud clinging to the shells. IN a large pan with a cover, bring the liquid to a boil. Add shallots and herbs. Add clams, cover and steam until clams open, usually about 3 minutes. Shake the pan to encourage opening. Remove clams and reduce liquid by half. Gradually stir in butter. Pour sauce over clams and serve accompanied with a crusty French bread for dipping. For a low fat alternative, eliminate the butter.
Heat oil in a large pot/add garlic, and parsley, and heat a few minutes/add water,salt,pepper, and clams/cover pot and steam clams open/place clams in a deep dish, and pour broth over them
CLAMS IN WHITE WINE BROTH
Scrub clams under cold water and drain. In a large kettle combine wine, onion, parsley, butter, thyme, bay leaf and pepper. Add clams. Bring to a boil; reduce heat. Cover and simmer for 10 to 15 minutes or until clams open. Simmer 3 minutes more. Discard any clams that do not open. Place clams in shallow bowls. Keep warm. Strain liquid through cheesecloth. Ladle hot liquid over clams. Serve with French bread. Serves 4.
WARM CLAM SALAD
Rinse the clams with cold water and scrub off any mud and debris clinging to the shell. In a large sauce pot, sweat the 1/4 cup of onions and garlic in the olive oil for 2 minutes. Add the chicken stock and clams. Stir together, cover and bring to a boil. Simmer until the clams open, about 8-10 minutes. Remove the pot from the heat and lift the clams from the pot with tongs or a slotted spoon, reserving the stock. Remove cooked clams from the shells; discard shells. Add the red wine vinegar, chili sauce, fresh oregano, parsley, celery and onions to the stock and mix thoroughly. Add the clams to the dressing and keep warm. Clean off the greens, making sure to remove all of the water. Place the greens on serving dishes. Serve the warm clam salad on the greens.
Heat oil in large saucepan/add garlic and brown/Add parsley and tomatoes/Bring to boil breaking up tomatoes/ Add clams and cover/ Cook about 5 minutes or just until clams open/ Serve with Italian bread.
VONGOLE AL FORNO
Preheat broiler/mix all the ingredients except clams/open clams over a bowl to retain clam juice/ Spoon equal amounts of mixture on each clam/Drizzle clam juice from the bowl over the mixture and sprinkle lightly with wine/Place in a baking dish and Broil for about 6 minutes/serve with lemon wedges.
VONGOLE AL FORNO CON PANCETTA
Scrub the clams/Preheat a broiler. In a mixing bowl, combine all the ingredients for the topping and mix well/open clams,Leave the whole clam meat in one of its shells and discard the other shell/Spoon equal amount of topping on each clam/Drizzle clam juice from the bowl over the topping and sprinkle lightly with wine/ Place in a baking dish 9 inches from the broiler/Broil for about 6 minutes.Serve hot with lemon wedges
Clams on the Half Shell
scrub clams clean.Heat oil in a large pot with cover.Add garlic, and parsley, and simmer for a few minutes.Add water,salt, and pepper.Add the clams,cover pot, and steam over medium flame untill the clams open, and remember to discard any clams that don't.Place the clams in a large bowl, and pour the broth over them.
After scrubbing the clams cover them with ice untill the shells can be opened. Leave them on the half shell. Pre heat oven to 400 degrees. In a small bowl combine the butter, pimento, green pepper, celery, bread crumbs, and anchovy paste. Spread this mixture over the open clams. Cover each clam with a bacon piece. Bake about 10 to 12 minutes, or untill the bacon is done.
Scrub, and steam the clams.remove the top shell when they open, and set aside. Mix the bread crumbs, parsley, basil, garlic, salt, cheese, and olive oil. Place about a teaspoon of this mixture on each clam. Pour the water into a large baking dish. Place the clams in a single row, and bake for about 5 minutes in a 400 degree oven.
CLAMS ON TOAST
steam open clams in a large pot with 1/2 cup of water. Remove clams from shells. Heat oil in a sauce pan and brown garlic. Add tomatoes, parsley, oregano, salt, and pepper. Simmer for 30 minutes. Add clams, and simmer 2 more minutes. Ladle on top of toast.
RISOTTO AND CLAMS
Steam open the clams. Remove from shells & chop. Strain the clam juice and set aside. Bring 5 cups of water to a steady simmer. Heat the oil in a large covered sauce pan. Add garlic, and onion and saute until just begining to brown. Add the rice and parsley and stir until the rice is well coated. Add wine and stir until it evaporates. Add clam juice and stir util it evaorates. Next add a cup of water at a time until the rice is done. Add salt and pepper to taste. Stir clams into rice.
Slice bread into 1" thick pieces. Cover both sides with butter. Place slices on a baking pan and toast. In a small saucepan combine wine, oil, butter, garlic, and clams. Simmer for five minutes. Add basil and parmesan cheese and heat for about a minute. Remove from heat and add salt and pepper to taste. Ladle sauce over the bread. Put sliced tomatoes, and onion on top. Place baking pan in the oven and broil until the cheese starts to brown.
CLAMS AND POLENTA
Prepare polenta. Heat oil in a deep pan and saute garlic. When garlic is just beginning to brown add tomatoes and cook for 10 minutes. Add clams, red pepper, and salt and cook until clams open. Place polenta on dishes, ladle sauce over, and place clams on side of dish.