How To make Red Chile Pesto Clams
60 Clams
12 Ancho Chilies; Dried
12 New Mexico Red Chiles; Dried
1/2 c Pine Nuts
10 Cloves Garlic; Lg, *
2 tb Oregano; Fresh, OR
2 ts Oregano; Mexican, Roasted
1 Zest Of 2 Lemons
1/2 c Olive Oil; Extra Virgin
1 Juice Of 2 Limes
5 c Fish Stock; Or Clam Juice
12 Sprigs Coriander
Servings: 4 * The large garlic cloves should be roasted and peeled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating that they contain sand) are likely to be dead and should also be discarded. Preheat the oven to 350 degrees F. Roast the dried chiles in a large skillet, over medium-high heat, for 4 to 5 minutes, turning frequently to avoid burning. Remove the stems and seeds and place the chiles in a large bowl. Pour boiling water over them, cover, and let sit until they are very soft, about 40 minutes. Roast the pine nuts in the oven for about 8 minutes or until golden, stirring occasionally. Place the chiles, roasted garlic, lemon zest, 1/4 cup of olive oil, and oregano in a food processor or blender and puree until smooth. Add the remaining 1/4 cup of olive oil and blend thoroughly. Add the pine nuts and process until coarsely chopped. Season to taste with lime juice. Place the clams in a large pan, over medium-high heat, with the fish stock or clam juice. When the clams open, remove them from the cooking liquid. Reduce the liquid by half, then whisk in the chile pesto. To serve, divide clams, evenly between four soup bowls, pour the pesto mixture over them, and garnish with coriander leaves. Serve immediately.
How To make Red Chile Pesto Clams's Videos
New England Creamy Clam Chowder Soup Recipe - Comfort Food
Homemade clam chowder is easy and such a treat. It is creamy, but light and so satisfying. This New England style clam chowder recipe is loaded with tender clams, silky potatoes, and bacon
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR CLAM CHOWDER SOUP:
►6 slices bacon, cut into 1/2″ strips
►2 medium carrots, sliced into thin rings or half rings
►2 celery ribs, finely diced
►1 small onion, finely diced
►4 Tbsp all-purpose flour
►2 cups chicken broth or stock
►1 1/2 cups chopped clams with their juice (from 3 small cans), juices reserved
►1 bay leaf
►1 1/2 tsp Worcestershire sauce
►1/2 tsp Tabasco sauce
►1/2 tsp dried thyme
►1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
►1 1/2 lbs (6 medium) potatoes (Yukon gold or russet), peeled
►2 cups milk (any kind)
►1 cup whipping cream or heavy whipping cream
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Mussels in Creamy Garlic Sauce OMG!
My method for the best Creamy Garlic Mussels
Linguine, Clams & White Wine Sauce Recipe - Recipe By Laure Vitale - Laura In The Kitchen Episode 67
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how to make PERFECT SPAGHETTI ALLE VONGOLE (spaghetti with clams)
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Today we learn how to make spaghetti alle vongole, or spaghetti with clams. There is a white version and a red version, we are making spaghetti alle vongole biacno. One of the great pasta recipes out of the southwestern coast of Italy, popular in Naples, Capri and the Amalfi coast. This is a super simple but easy pasta recipe. It is basically an evolution of spaghetti algio e olio with the addition of clams. Follow along.
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RECIPE
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SPAGHETTI WITH CLAMS - Original Italian recipe
Spaghetti with clams is a classic first course of the Italian cuisine, simple yet delicious. Just spaghetti “al dente” clams and a sprig of fresh parsley for a dish to share with your friends and family!
00:00 WHAT'S COOKING?
00:24 - HOW TO CLEAN CLAMS
01:14 - PREPARATION
03:05 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Clams 1 kg
Garlic 1 clove
Parsley 1 sprig
Extra-virgin olive oil as needed
Black pepper to taste
Fine salt to taste
Coarse salt as needed
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Spaghetti Vongole | Gennaro Contaldo
Spaghetti Vongole | Gennaro Contaldo
Gennaro shares his super simple recipe for Spaghetti Vongole. This honest Italian dish with steamed clams, chilli, garlic, white wine and parsley is ready in the time it takes to cook pasta. Fast, full of flavour and one of Gennaro’s favourites. Delizioso!
This recipe is one of many Italian recipes featuring in this month’s Jamie magazine. Click the link to get your copy
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