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Clams with Smoky Bacon and Tomatoes

Clams with Smoky Bacon and Tomatoes

Ingredients

  • 6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
  • 1 28-ounce can diced tomatoes in juice
  • 1/2 cup chopped drained roasted red bell peppers from jar
  • 6 pounds littleneck clams, scrubbed
  • 1/4 cup plus 2 tablespoons chopped fresh Italian parsley

Recipe Preparation

  • Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 275.0 %Calories from Fat 16.4 Fat (g) 5.0 Saturated Fat (g) 1.2 Cholesterol (mg) 88.8 Carbohydrates (g) 19.9 Dietary Fiber (g) 0.9 Total Sugars (g) 8.2 Net Carbs (g) 19.0 Protein (g) 37.8 Sodium (mg) 1229.2Reviews Section

Garlicky Littleneck Clams with Bacon + Wine Over Sautéed Spring Veggies

Guys. Have you heard about Bacon Month?

My friend Julie over at Bread Booze Bacon is hosting her 5th Annual Bacon Month celebration, and I was stoked to hop on board with a rockin’ team of bloggers to celebrate all things bacon-centric for the next 4 Wednesdays.

I figured I should kick things off with a bang by combining a few of my very favorite ingredients for this week’s Bacon Month contribution:

Now before I get too far ahead of myself, let me introduce you to the people who will LITERALLY be bringin’ home the bacon for our August celebration…

We’ll each be sharing a different bacon-centric recipe for the next 4 weeks – that’s 9 new bacon recipes each and every week!

And if that’s not enough bacon-y goodness, you can also check out my other bacon recipes or grab bacon recipes from Julie’s previous Bacon Months too!

And now, onto my luscious bacon and clam recipe!

I actually made this recipe back in May after a beautiful day at my local Farmers Market. It was an absolutely beautiful day, and there were a ton of inspiring ingredients at the various vendors’ booths.

The first thing that caught my eye was some gorgeous littleneck clams. If you haven’t heard of littleneck clams before, Wikipedia has you covered with this info on hard clams:

In fish markets, there are specialist names for different sizes of this species of clam. The smallest legally harvestable clams are called countnecks, next size up are littlenecks, then topnecks. Above that are the cherrystones, and the largest are called quahogs or chowder clams.

Littlenecks are nice because they’re small and cook up really quickly. Just make sure you give them a soak to remove any grit, followed by a good scrub before cooking with them.

After purchasing some clams, I was at a produce vendor grabbing a few veggies when I saw my friend Luis, who owns the local coffee shop in my town (which, by the way, is fabulous and just won Best of Westchester’s Best Latte! Yay, Ossining!!).

Luis saw the items that I was getting and started buying the same things, joking around that he was copying my shopping.

I already had some tomatoes and asparagus, so he grabbed those, and I saw that he was eyeing the shiitake mushrooms, so I snagged a few of those as well.

We jokingly turned it into a contest to see who could make a better meal with the ingredients we bought.

After plenty of laughs, I came home with a bounty of beautiful ingredients and started thinking about what I wanted to cook with them.

I love any dish that encourages the sopping up of juices with a nice piece of crusty bread (bonus points if that bread is grilled and garlic-rubbed!) and this dish is no exception!

I cooked the veggies in one skillet and let them sit off to the side while I got the bacon nice and crispy in another pot, then steamed the clams in wine.

When cooking clams, make sure to keep an eye on them. You want to stop the cooking process as soon as they all open up. The longer they sit on the heat after they’ve opened, the more likely they are to overcook. And nobody likes a rubbery clam.

If any of your clams don’t open up, they’re no good and should be discarded.

These clams turned out to be nice and plump, and when paired with all that smoky bacon… YUM.

I really enjoyed the mix of veggies and meat in this dish, and my family absolutely loved it as well. This made just the right amount of food for me, my husband, and our 5-year-old. It could definitely be stretched to 4 servings if you had a salad or some other side dish to go with it.

You can also easily just add some more clams to the pot to up the number of servings you’ll get out of this recipe. It’s total date night food, too, and it doesn’t take forever to prepare.

Now that’s my kind of meal!

Curious to see what everyone else is whipping up for this week’s bacon extravaganza? Check out the full list here:

Looking for more of my own bacon favorites? Check out these 5-star recipes:

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Pasta with Clams, Bacon and Beer

Recipe adapted from Michael Santoro, The Mildred, Philadelphia, PA

Yield: 4 servings

Cook Time: 25 minutes

Ingredients

1 pound dried spaghetti or linguini

2 bacon strips, finely chopped

1 medium shallot, finely chopped

4 garlic cloves, finely chopped

2 dozen clams, cleaned and scrubbed

⅓ cup canned diced tomatoes

1¾ cups lager-style beer (such as Kronenbourg 1664 or Heineken)

2 tablespoons unsalted butter

2 tablespoons thinly sliced fresh basil, plus extra for serving

Directions

1. Bring a large pot of salted water to a boil and add the spaghetti. Cook according to the instructions until al dente. Drain through a colander and set aside.

2. While the pasta is cooking, start the bacon: In a large, deep skillet or braising pan set over medium heat, add the bacon. Cook until the bacon is crisp, about 5 minutes. Add the shallot and cook until translucent, about 3 minutes. Stir in the garlic and cook, stirring constantly, for 30 seconds. Add the clams in an even layer and top with the tomatoes. Pour in the beer and use a wooden spoon to scrape up any bits that have stuck to the bottom of the pan. Cover the pan and steam until the clams begin to open, 8 to 10 minutes.

3. Reduce the heat to low and add the butter, sherry vinegar and basil. Stir to incorporate and once the butter is melted, add the cooked spaghetti and gently toss with the clams and sauce. Sprinkle with more basil and serve.


How to make it

  1. Brown the bacon in a large pot. Remove the cooked bacon to drain on a paper-towel-lined plate.
  2. Add chopped onions, cubed potatoes, clam juice, Worcestershire and seasonings. Simmer until the potatoes are cooked through.
  3. When the potatoes are tender, mash some of them to thicken the soup.

4. Add the flour, cream and milk to a blender.

6. Add the milk mixture to the pot and stir until the chowder is thickened and starting to boil. Add drained clams, bring to a boil again and cook another couple of minutes. Top each serving with bacon.


Seafood Chowder Recipe with Clams, Shrimp & Fish

Now is the perfect time to start a big pot of Seafood Chowder with Clams, Shrimp, and Fish on the stove.

I suppose it would seem far easier just to open a can when the urge for chowder hits. But if you’ve ever been fortunate enough to have a bowl of chowder in Boston, you know anything poured out of a can hardly resembles it.

For me, the real stuff is well worth the effort. As it goes with food and fashion—to each his own. We like to mix up the vegetables here with celery root and parsnips in place of some of the potatoes. There is little difference in flavor, but it does add fiber.

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For those willing to dice a few vegetables and strip pesky thyme leaves (tell the kids it will be fun!), this dreamy soup with clams, shrimp, and white fish is a delicious reward.

Tender fish (we used Barramundi), smoky bacon, and cream deliver soup with soul and substance and may make a few uncanny converts in the process (pardon the pun).

The silky cream base cradles the seafood and vegetables in a subtle herb blanket, satisfying chowder cravings to the last bread-soaked drop.

We served ours with Sprouted Wheat Dinner Rolls, but crackers work for dipping too!


Grilled Calamari Salad

Mitch Mandel and Thomas MacDonald

This spicy seafood salad feels like it's inspired by a five-star restaurant. But we'll let you in on a secret: Grilling squid is easy-peasy. With cucumber, tomatoes, and onion, this grilled calamari salad is made for backyard dining.

Get our recipe for a Grilled Calamari Salad.


Fresh Littleneck Clams, Plus How to Quick-Smoke Them

PE & DD Seafood sells the fish it catches off the coast of Long Island every Monday at the Union Square Greenmarket. They usually carry hard-shell clams of the small, sweet littleneck variety, which are perfect for a late summer grill-up, along with corn and sliced tomatoes.

Salty clams are a natural partner for smoky seasonings. All you need is a handful of wood chips, a disposable aluminum tray, and a patch of sidewalk, park, or roof big enough for a habachi.

In the recipe that follows, the clams get three degrees of smokiness: wood smoke, smoked paprika, and bacon.

Smoked Clams With Bacon and Pimentón
Yield: About 2 servings

To begin, take about 2 cups of wood chips — hickory, mesquite, oak, cherry, or whatever you can get your hands on — and put them in a bowl of water to soak for an hour. When you are ready to cook, drain the chips.

2-3 dozen littleneck clams
1 1/2 tablespoons butter
3 slices thick-cut bacon, diced
5 cloves garlic, sliced
1 tablespoon pimentón (smoked Spanish paprika)
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
1 (12-ounce) can lager or pilsner beer
1 (8-ounce) jar clam juice
salt, if necessary

Scrub the clams under cold running water. Build an indirect heat charcoal fire in your grill — build the coals up on one side of the grill so that one half of the grate is very hot and the other is cooler. Sprinkle the soaked wood chips over the pile of coals so that they send up smoke.

Place an aluminum or grill-safe pan on the cooler side of the grate, and place the butter in it to melt. Add the bacon and garlic, and cook, stirring, until the garlic has softened and the bacon has rendered much of its fat and become crisp. Add the pimentón, chile powder, and black pepper, and cook about one minute, stirring, until fragrant. Add the clams, beer, and clam juice to the pan, stir, and move the pan to the hot side of the grate. Cover the grill, leaving the air vents open, and cook for about 5 minutes. Uncover the grill and stir the clams around, then cover it and cook another 10 minutes. Repeat until most of the clams have opened. Discard any clams that have not opened after about 20 minutes.

Taste the broth for seasoning, and add salt if necessary. Serve immediately with hunks of good bread.


Healthy Caesar Dressing

Servings: 4.

  • 1 cup chicken broth
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon freshly ground black pepper

Preparation:

Whisk all ingredients together until blended. Serve over the grilled Romaine. Store leftovers (if any) in the refrigerator for up to 4 days.


New England Clam Chowder

  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 5 1 x

Description

Testing and tweaking leads to a delicious, creamy and briny New England Clam Chowder recipe loaded with clams.

Ingredients

  • 4 slices bacon
  • 2 tbsp salted butter
  • 1 cup onion (diced)
  • 3 cloves garlic (minced)
  • 6 tbsp all purpose flour
  • 1 cup whole milk
  • 3 bottles clam juice ( 8 ounces each)
  • 1 tsp Old Bay seasoning
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 medium russet potatoes (small dice, about 2 cups )
  • 16 ounces chopped clams or 5 ( 6.5 ounce cans) (reserve liquid)
  • 1 tbsp fresh thyme leaves
  • oyster crackers

Instructions

  1. In a large pot over medium heat, add the bacon and cook until crisp. Remove the bacon from the pot. When cool, crumble into small pieces and set aside.
  2. Add the butter to the pot along with the onion and garlic. Sauté the vegetables for 4 to 5 minutes or until the onions are translucent.
  3. Stir the flour into the pot along with the onions and garlic. Continue stirring and cooking the flour mixture for about 30 seconds.
  4. Slowly pour the milk into the pot while stirring constantly. Slowly pour in the bottles of clam juice and the reserved liquid from the clams. Stir to combine. Cook for about 2 to 3 minutes or until the chowder is slightly thickened. Stir occasionally.
  5. Stir in the Old Bay seasoning, kosher salt and pepper.
  6. Add the potatoes to the pot and bring the chowder to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 12 to 15 minutes.
  7. Stir in the drained clams, fresh thyme, and the crumbled bacon. Continue cooking the chowder for about 2 minutes.
  8. Serve in large shallow bowls sprinkled with fresh parsley and a handful of oyster crackers.

Notes

  • Butter and flour are used to make a roux that thickens the soup. After adding the flour, stir and cook it for 30 seconds to 1 minute. This removes the flour taste from the roux.
  • Let the milk come to room temperature before adding to the chowder. It will speed up the prep time as the chowder with heat up quicker.
  • Add the clams at the very end of the cooking time. They are already cooked. In essence you are just reheating them. Also, overcooking clams will make the clams tough and chewy.

Nutrition

  • Serving Size: 1+ cup
  • Calories: 446
  • Sugar: 4.1 g
  • Sodium: 1295 mg
  • Fat: 16.1.g
  • Saturated Fat: 6.4.g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 26.5 g
  • Fiber: 2.1 g
  • Protein: 46.2 g
  • Cholesterol: 127 mg

Keywords: new england clam chowder recipe, new england clam chowder, chowder, soup, dinner ideas, clams


Instant Pot Chili

Kiersten Hickman/Eat This, Not That!

What's needed: 2 cans of tomato sauce, 2 cans of diced tomatoes and green chiles

This Instant Pot chili recipe was kept low carb by leaving beans out of it. Not only for those who are attempting a low-carb diet but for all of those bean haters who believe a can of black beans or kidney beans should never grace the holy presence of a pot of chili.

Get our recipe for Instant Pot Chili.


Watch the video: Rezept - Köstliche Muscheln in Weißweinsauce (January 2022).