cj9200
DIS Dad #412
- Joined
- Dec 22, 2006
OK, if you like clams here is a spicy clam recipe adapted from a Guy Fieri recipe for muscles.
Ingredients
2 dozen fresh little neck clams, scrubbed
3 tablespoons olive oil
2 garlic cloves roughly chopped
1/4 teaspoon red pepper flakes (adjust to taste)
1/2 cup dry white wine (or add more stock if you dont want to use wine)
2 sprigs fresh thyme
1 cup finely diced onion
1 cup finely diced red bell peppers
1 teaspoon finely minced serrano chile (adjust to taste)
1 1/2 cups seeded and finely diced Roma tomatoes (about 4)
2 tablespoons butter
3 tablespoons flour
1/2 cup broth (I use chicken), at room temperature
2 cups breadcrumbs (Guy suggest Panko, I use Italian)
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons parsley
1 lemon, cut in wedges
Directions
Directions Clean the exterior of the clams In a large pot over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring to a simmer and add the clams. Cover tightly and cook until all the clams have opened, 6 to 8 minutes.
Remove the opened clams, discarding any that did not open, and when cool enough to handle, remove the flesh (Guy says chop but I prefer whole). Rinse the shells and seperate. Strain the liquid from the pot and reserve. Wipe the pot clean with a paper towel. Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize 4 to 5 minutes. Add the serrano (warning the serrano is very spicy), the remaining garlic and the tomatoes and cook for 1 to 2 minutes. Add the butter and the flour.
Once the butter melts, slowly incorporate the stock and the reserved cooking liquid. Add the clams and gradually add 1 cup bread crumbs, as needed, and stir gently to combine.
Preheat the oven to broil and adjust the rack to 6 inches below the element. Fill the shells with 1 clam/vegetable mixture or 2 to 3 tablespoons if you chopped the clams. Season with salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning. Sprinkle with the chopped parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges.
Adapted from Guy Fieri's baked mussels recipe
Ingredients
2 dozen fresh little neck clams, scrubbed
3 tablespoons olive oil
2 garlic cloves roughly chopped
1/4 teaspoon red pepper flakes (adjust to taste)
1/2 cup dry white wine (or add more stock if you dont want to use wine)
2 sprigs fresh thyme
1 cup finely diced onion
1 cup finely diced red bell peppers
1 teaspoon finely minced serrano chile (adjust to taste)
1 1/2 cups seeded and finely diced Roma tomatoes (about 4)
2 tablespoons butter
3 tablespoons flour
1/2 cup broth (I use chicken), at room temperature
2 cups breadcrumbs (Guy suggest Panko, I use Italian)
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons parsley
1 lemon, cut in wedges
Directions
Directions Clean the exterior of the clams In a large pot over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring to a simmer and add the clams. Cover tightly and cook until all the clams have opened, 6 to 8 minutes.
Remove the opened clams, discarding any that did not open, and when cool enough to handle, remove the flesh (Guy says chop but I prefer whole). Rinse the shells and seperate. Strain the liquid from the pot and reserve. Wipe the pot clean with a paper towel. Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize 4 to 5 minutes. Add the serrano (warning the serrano is very spicy), the remaining garlic and the tomatoes and cook for 1 to 2 minutes. Add the butter and the flour.
Once the butter melts, slowly incorporate the stock and the reserved cooking liquid. Add the clams and gradually add 1 cup bread crumbs, as needed, and stir gently to combine.
Preheat the oven to broil and adjust the rack to 6 inches below the element. Fill the shells with 1 clam/vegetable mixture or 2 to 3 tablespoons if you chopped the clams. Season with salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning. Sprinkle with the chopped parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges.
Adapted from Guy Fieri's baked mussels recipe
But yeah, my kid will eat all types of tomato but NOT ketchup. 
