Cooking Clams

Seafood Spaghetti With Clams Sauce

Seafood Spaghetti with clam sauce (inspired by Il Baretto’s that started it all)

Note: final ingredients and proportions are still being finalised.

You can find more great recipes at the Gourmet Inspired food blog.

A Gourmet Inspired Tip: The clams in the original dish tasted amazing and fresh, but the perfectly cooked pasta stirred through what was a very simple sauce with the strong flavour of clams was what won me over.

The tin clams obviously don’t compare to the taste of fresh clams but they do manage to give the pasta that delicious clam flavour. To give the dish some substance and a “seafood feel”, basa fillets are cheap but they taste like nothing. A little bit of paprika married with the basa fish texture helps flush out the essence of the dish.

Ingredients

- 250grams spaghetti
- 1/2 brown onion, finely sliced
- 1/2 red capsicum, finely sliced
- 1 basa fillets, cut into chunks
- 2 tbs paprika
- 1 tin baby clams
- Parsley to taste, finely chopped
- 3 tbs olive oil
- ½ cup white wine (cheap chardonnay works fine)
- 2 cloves garlic, finely chopped

Method

- Follow instructions to cook pasta. Try and get it as “al dente” as possible, do not overcook.
- Add the paprika and basa chunks into a small baggie and shake to lightly dust fish with paprika
- In a non stick pan, lightly fry the pieces of fish until they are slightly charred on the outside and almost cooked through. Remove from heat.
- In a sauce pan over medium heat, add the olive oil garlic and fry until garlic brown on the edges. Add onions and capsicum, cook until onions become translucent. Add baby clams and white wine. Turn down heat, cover and let simmer for 5-10 minutes. Use the clam tin to add water if the liquid level gets low.
- Add cooked pasta and parsley and stir through. Remove from heat. Add the cooked basa chunks, cover and let sit for 1-2 minutes before serving.

HINT: Oil and salt in the water before it boils will help keep your pasta from sticking.

About the Author

Author of food blog, Gourmet Inspired. Leave the professional tips and tricks to the professionals, but let the professionals inspire the rest of us.

Can I make Clams or Mussels in a crockpot? I dont have access to a stovetop.?

I am making a clam boil, all the other ingredients, sausage, potatoes, carrots, corn etc… are already cooking. The clams are supposed to go in towards the end of cooking. Will they cook and open up in a slow cooker? I have it on high right now.

Any of the crockpot seafood recipes I have ever done, most always call for adding the seafood at the end…usually an hour before. They will open just don’t add them too early.

Recipe: Littleneck Clams With Sausage, Broccoli And Garlic
Chef Dan Eaton shows you how to make steamed littleneck clams with broccoli and garlic in today’s Cooking at Home.

Halibut & Clams with Chorizo and Black Bean Sauce: Cooking w/ Chef David McMillan

 

Cooking Clams

Do You Know How to Clean Clams & Prepare Lobsters

Being a seafood lover, if you have been whetting your appetite with crab cakes, lobsters and shrimps, it’s time let to let your taste buds meet the clams. These popular sea stuffs have been dominating the American seafood outlets for years and now it’s time for you to get them right into your mouth. But first, you need to know about these small sea creatures.

Clams are picked up from sea shores. Therefore, the debris hidden inside the shells should be cleaned off before taking them to the kitchen interiors. There are certain ways of cleaning clams. Let’s take a look at the cleaning procedures:

Select the right ones

 – First and foremost, reject all those clams that come in chipped, damaged, broken or opened forms. Remember, they don’t close while they are alive. Soak the clam

 – You must take at least two hours to soak the clams. Take a bowl full of heavily salted water in order to wipe off the tight sitting sand inside. Although the clams you buy may seem clean, it’s better to soak them. If you soak the clams in water, they can breathe and hence filter the water. All the sand along with the salt water is dragged out of their shells when filtered.

Scrubbing

 – With the help of a wire brush, scrub the clam shells thoroughly since they hide under the sand. You should scrub well so that the remaining sand, grit, sand, barnacles, salt etc can be washed off.

Well, clams can be served either deep fried or you can enjoy by dipping them in bread crumbs prior to frying. There are some places where you will come across an exclusive range of crumbs that taste superb with clams. If dipped in tartar sauce, these wonderful sea stuffs simply thrill the taste buds. People from various corners usher in bulks to enjoy the unique flavor of this popular seafood.

Coming to a Maine lobster, some people consider it difficult to cook. But in reality it’s just the opposite. The ways of preparing lobsters are undeniably simple and those who are not even accustomed to seafood cooking can accomplish the job with ease. Whether you consider regular meals or five starred main course, Maine lobster serves as a primary keyword for gastronomical delights.

Maine lobster can be prepared in two methods:

• Boil: 6 inches of water should be taken in a pot. Boil it to the fullest and add about ¼ cup of salt in the boiling water to plunge the lobster with its head positioned first. Keep cooking the lobster in the boiling water and get the flame reduced to medium. When the shell turns bright red, you will realize that it has been fully cooked.

• Steam: In a container, pour a few inches of water along with salt. Make sure that you provide a support in the pot so that the lobsters don’t slip through the holes located at the bottom. Quickly boil the water and wrap the pot. Determine the dimension of the Maine lobster and accordingly boil it. Once done, simply switch off the heat and leave for not more than five minutes.

About the Author

Make Smith who is a chef has vast knowledge on clams . For more information on Maine lobster recipe he suggest to visit http://getmainelobster.com/

How long can u keep a cooked dish containing clams unrefrigerated after cooking?

about half an hour depends on the temp of your house but not more then that

How to cook clams. An easy and delicious recipe for steamed manila clams

Cooking Planks….

« Previous12345...1920Next »

Cooking Spanish $10.46 Spanish cuisine is wonderfully rich in seafood. Salmon, tuna, shrimp, clams, oysters, and scallops are all featured here in authentic recipes flavored with Spain's other national tastes--olive oil, wine, sea salt, almonds, sherry, and an abundance of vegetables and fruits. Cooking Spanish opens with an extensive chapter on Tapas Traditions, and 250 color photographs show the mouth-watering results. Both practical and inspirational, Cooking Spanish will bring popular Spanish nibbles into any home kitchen.

On Cooking: $92.96 On Cooking

Cooking $26.39 Cooking

Mediterranean Clay Pot Cooking: $22.01 Author-autographed bookplates included. While supplies last. A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines. Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking. Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way. Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts. Mediterranean Clay Pot Cooking offers: Expert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay pots An introduction to this ancient and modern-and practically foolproof-way of cooking A thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use" A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach Gratin Paula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.

The Food, Folklore, and Art of Lowcountry Cooking: $18.89 Warm benne seed biscuits, lightly browned. Tart Charleston Light's Dragoons' Punch with a hint of lemony sugar. Buttery, tender red rice hot off the stove. A tidewater coastline teeming with shrimp, oysters, crabs, and clams. Welcome to the delicious world of Lowcountry cooking. With a rich history and tradition dating as far back as the birth of America itself, the food is just one facet of this incredible region. Let James Beard Cookbook of the Year winner Joe Dabney take you on a tour of the pride of Charleston, Beaufort, and Savannah. Revealing the art of Lowcountry cooking through authentic voices, Joe brings you recipes and tales from the Lowcountry's finest, from down-home folks to acclaimed chefs and restaurateurs.

Easy Japanese Cooking: $10.16 Easy Japanese Cooking: Donburi Mania features a collection of more than 70 mouth-watering, easy-to-make recipes most designed to be made over rice. Categories and recipes include:Special Occasion Rice Bowls (over rice): Pork steak and vegetables / Crispy, crunchy fried chicken / Sunny-side up egg / pork fry / Vegetable stir fryVolume Rice Bowls (over rice): Soft cabbage and ginger flavored pork / Stewed pork and vegetables / Cheese and meat sauce / Stroganoff / Sesame grilled chicken/ Big chicken ball / Shrimp and chicken coconut curry / Mabo tofu / Kimchi / Noodles and porkPopular Basic Rice Bowls: Tempura / Grilled chicken / Chinese stir fry / Eggs and chicken / Eggs and fish paste / Chinese chive and shrimpDelicious Fish Rice Bowls: Tuna and avocado / Buttered yellowtail / Fish and spring greens / Sashimi / Sweet and sour swordfishQuick-to-make Rice Bowls: Pork and onion / Bacon and mushroom / Tuna omlette / Salmon and Wasabi / Clams and Scallops / Curried EelLots of Veggies Rice Bowls: Meat and peppers miso / Mish Mash of veggies / Sukiyaki Chicken / Chinese style pork and mushroom / Fried oysters / Eggplant, celery, and pork CurrySmall Rice Bowls: Greens and Caviar / Lotus Root / Scallop / Small fishSmall Side Dishes: Easy vegetable salad / Spring Rain Salad / Nuts and cheese salad / Arugula and cream cheese salad / Potato Salad / Grilled Eggplant/ Butter sautéed pumpkin / Tofu and mini-shrimp / Chicken and cucumber sesame seeds

Clams in Cups: Legends of the Heart $26.77 Clams in Cups is a unique collection of short stories that inspire hope and delve into the experiences that touch our hearts as we journey through life. Every event in our lives is a cup that holds a different clam; an experience that touches our hearts. Like clams, we create barriers to protect ourselves from sadness, yet these barriers are like brittle shells that often can be easily broken. At times, we are anchored by doubt or circumstance, but we can consciously make choices to move along lifes path. Every direction we take makes us who we are and changes the course of our lives. These stories are legends of the heart borne out of treasured moments in life; some with acceptance of what life sends our way and others with hope for what can happen when we believe without doubt. Author: Legendre, D. C. Binding Type: Paperback Number of Pages: 224 Publication Date: 2006/09/01 Language: English Dimensions: 9.00 x 6.00 x 0.51 inches

Lobster Gram STFCCAS8 STFCCHRZ8 Stuffed Clams in Two Tempting Varieties $31.93 For a taste of traditional New England fare invite these tempting stuffed clams to your next party Classic Clams Casino combines North Atlantic Clams fresh bell peppers and a bounty of bacon topped with Japanese bread crumbs. Stuffed Clams Chorizo are loaded with spicy Spanish chorizo meat and plenty of Asiago cheese. Alone or combined these heatandserve appetizers can steal the show in a big way. Clams Casino 8 pieces 10 oz. Clams with Chorizo 8 pieces 10 oz.

Easy Japanese Cooking: Appetizer Rex $10.16 Dinner parties will never be the same again! Kentaro Kobayashi's fifth volume of Easy Japanese Cooking invites everyone to taste the lighter side of dinner, appetizers! Recipes Include: 1 Dish Appetizers: Pickles/ Salsa/ Nachos/ Salmon Dip/ Avacado Dip/ Bruschetta/ Spicy Cucumbers/ Turnips/ Octopus Marinade/ Squid Kimchi Crispy: Fried Cheeze/ Cheesy Rice Crackers/ Deep Fried Mochi/ Bacon/ Deep Fried Noodles/ Potato Skins Meat: Wasabi-Flavored Steak Slices/ Scallions on Karubi Steak/ Garlic and Diced Meat/ Salted Cow Tongue/ Chives and Meat Stir Fry/ Meat Strips with Egg Yolk/ Salted Fried Chicken/ Stew with Balls of Chicken/ Roast Pork/ Sesame, Onion, and Pork Stir Fry/ Fried Pork with Salty Sauce Toss It, Put It On: Sunny Lettuce Sesame Salad/ Shrimp and Avacado Mayo Salad/ Dried Fruits and Cream Cheese/ Parmesan Broccoli Salad/ White Radish Salad-3Ways/ Fried Tofu and Miso/ Cod Roe and Potato Kimchi/ Cod Roe and Potato Butter Standard Appetizers: Fried Chicken/ Tomato Salad/ German Potatos/ Pork Kimchi/ Boiled and Salty Beans/ Grilled Mushrooms/ Deep-Fried Eggplant/ Grilled Rice Balls Just Cabbage: Corned BeefCabbage/ Salted Cabbage/ Clam and Cabbage Garlic Stir Fry/ Chinese-style Pickled Cabbage/ Butter Cabbage/ Grilled Cabbage Tofu: Tofu Steak/ Lightly-Pickled Tofu/ Tofu and Pepper/ Chinese-style Tofu/ Tofu Stir Fry/ Okra and Tofu/ Hot and Spicy Tofu/ Tofu Kimchi Soup Spicy: Chicken Wings/ Garlic Potato Salad/ Chili Beef Bites/ Bean and Bacon Salad/ Hot and Spicy Shrimp/ Chicken and Onion Curry Marinade/ Sweet Potato Honey Mustard/ Chili-flavored Sausage/ Spicy Potatos Fry Pan: Mini Shrimp and Vegetables Deep-Fried/ Clams with Oyster Sauce/ Potato and Bacon in Cheesy Cream Sauce/ Devil's Tongue and Soy Sauce. Fried Garlic/ Fish Paste and Peanuts Saute/ Garlic Grass Stir Fry/ Sea Urchin and Potato Saute/ Mushroom and Garlic Stir Fry/Napa Cabbage and Miso/ Mushroom and Egg Rice: Flavored Rice/ Garlic Rice/ Fish Rice Porridge/ Grilled Rice/ Chicken and Rice Soup