Toasted Clam Thingies Appetizers Food

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CLAM TOASTS WITH PANCETTA

2017-09-29



Clam Toasts with Pancetta image

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

Categories     Bon Appétit     Pork     Garlic     Onion     Fennel     Lemon     Wine     Bread     Clam     Parsley     Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients:

  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 2 ounces pancetta (Italian bacon), finely chopped
  • 4 garlic cloves, 2 thinly sliced, 2 whole
  • 1/2 medium sweet onion, finely chopped
  • 1/2 small fennel bulb, finely chopped, plus 1/4 cup fennel fronds
  • 2 wide 3-inch strips lemon zest
  • 1 bay leaf
  • 1/2 teaspoon ground fennel
  • 1 cup dry white wine, divided
  • 2 (1 1/12-inch-thick) slices sourdough bread
  • 1 pound Manila or littleneck clams or cockles
  • 1/4 cup parsley leaves with tender stems

Steps:

  • Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf, ground fennel,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
  • Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
  • Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef's knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
  • To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
  • Do Ahead
  • Soffritto can be made 2 days ahead. Let cool; cover and chill.

BAKED CLAM "STUFFIES"

2022-06-26



Baked Clam

These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size-but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients:

  • 1 1/2 cups Water, approximately, depending on size of Dutch oven
  • 12 large clams, such as Cherrystone or Quahog
  • 1 medium yellow onion, about 1 cup diced
  • 1/2 red bell pepper, about 1 cup diced
  • 2 ribs celery, about 1 cup diced
  • 2 large cloves garlic, or 3 small
  • 4 tablespoons unsalted butter, ½ stick
  • 6 ounces Portuguese or Spanish chorizo (cooked, spicy, smoked sausage), cut into a small dice
  • 1/2 teaspoon dried red pepper flakes
  • 15 Ritz crackers, about ½ cup crushed
  • 3/4 cup seasoned breadcrumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 lemon
  • hot sauce

Steps:

  • Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
  • Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
  • After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
  • Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
  • When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
  • Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
  • Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
  • Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.

Top Asked Questions

  1. What can you cook with fresh clams?
    With recipes like buttery baked clam appetizers and clam dips to clams steamed in beer, Italian-style linguine with clams, stir-fried clams in black bean sauce, and of course, classic clam chowders, you'll find recipes here for cooking fresh, live clams, plus several that use canned clams.
  2. Is clam dip a good appetizer?
    This warm appetizer is such a delicious dish to serve and is always a big hit. Old fashioned clam dip is wonderful when served for parties or special occasions. It’s always such a crowd-pleasing appetizer and one of the first things to go when served. And it’s so easy to prepare and can be made in advance of baking!
  3. How to cook clams for pasta?
    Boil whole clams in a mixture of white wine and water, for adding to a fresh-tasting, pan-thickened green sauce flavored with onion, garlic, and flat-leaf parsley . Can't get reservations at the local Italian restaurant? Shake out the tablecloth and get cooking this easy, trattoria-style pasta with red clam sauce.
  4. What are the best snacks to serve with clam chowder?
    Oyster crackers are a favorite for many people when it comes to an accompaniment for clam chowder. These small salty crackers, which you can buy in either round or hexagonal shapes, are very moreish. They can be bought from most grocery stores or supermarkets or, if you’re feeling adventurous, you can make them yourself.

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