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Start with three dozen steamers.

Start with three dozen steamers

These no-fuss one-bowl entrees each beginwith about three dozen steamer clams. The clams, steamed in flavorful broths, enhance the liquids as they simmer. To make a meal, just team any of the three soups with crusty bread to dunk into the seasoned juices and a simple salad.

Use clams suitable for steaming--such aslittlenecks or Manilas from the Pacific, little necks or cherrystones from the Atlantic. Scrub them well, then add to the broth of your choice.

Spicy linguisa sausage seasons the soupspeckled with tiny pasta and red bell pepper. A second version is subtly imbued with organe juice, fennel seed, and sauteed leeks. In the third, a light gingerinfused broth with a zesty undertone is finished with bits of garlic, thin ginger shreds, green onion, and crushed dried hot red chilies.

Steamed Clams with Linguisa and Pasta

2 tablespoons salad oil

1/3 pound linguisa sausage, cut into1/4-inch-thick slices

1 medium-size onion, chopped

1 large red bell pepper, stemmed,seeded, and diced

3 cups water

1 1/2 cups regular-strength chicken broth

3/4 cup dry white wine

1/4 cup rice-shaped pasta, or other tinypasta

1/2 teaspoon dry basil

32 to 36 clams suitable for steaming,well scrubbed

Minced parsley (optional)

In a 5- to 6-quart pan, combine oil andsausage; stir over medium-high heat until lightly browned. Add onion and pepper; stir until onion is limp. Add water, broth, wine, pasta, and basil. Cover and simmer until pasta is tender to bite, about 10 minutes.

Skim off and discard all fat. Add clams.Cover and bring to boiling, then reduce heat and simmer until clams open, 5 to 7 minutes.

With a large spoon, lift out clams anddistribute equally in 4 wide, shallow bowls. Pour broth over clams. Sprinkle each bowl lightly with minced parsley. Makes 4 servings.

Steamed Clams in Orange-Leek Broth

3 large leeks (about 1 lb. total)

2 tablespoons butter or margarine

2 strips orange peel (orange partonly, 1/2 by 3 in. each)

1 cup orange juice

1 can (14 oz.) pear-shaped tomatoes

1 1/2 cups regular-strength chicken broth

1 1/2 cups water

1/2 teaspoon fennel seed, crushed

32 to 36 clams suitable for steaming,well scrubbed

Orange slices (optional)

Trim roots and tops off leeks; reserve afew tender sections of the green tops for garnish, if desired, and discard remainder. Split leeks in half lengthwise and rinse well between layers; also rinse reserved tops. Thinly slice leeks crosswise.

In a 5- to 6-quart pan, combine butter andleeks. Stir often over medium heat until leeks are limp, about 7 minutes. Add orange peel, orange juice, juices drained from tomatoes, chicken broth, water, and fennel. Dice the tomatoes and add them to the pan. Bring to a boil; cover and simmer over low heat 10 minutes.

Add clams. Cover and bring to boiling;reduce heat and simmer until clams open, 5 to 7 minutes.

With a large spoon, lift out clams andplace equally in 4 wide, shallow bowls. Pour broth over clams. Garnish each bowl with an orange slice and leek top, if desired. Makes 4 servings.

Steamed Clams in Ginger Broth

2 1/2 cups regular-strength chicken broth

2 1/2 cups water

8 thin slices fresh ginger (each aboutthe size of a quarter)

1 small dried hot red chili

1 medium-size cucumber

32 to 36 clams suitable for steaming,well scrubbed

2 tablespoons salad oil

1 tablespoon minced garlic

2 tablespoons slivered fresh ginger

1/4 cup thinly sliced green onions

1/4 to 1/2 teaspoon crushed dried hotred chilies (optional)

2 limes, cut in halves

In a 5- to 6-quart pan, combine broth,water, ginger slices, and whole chili. Cover and simmer 15 minutes.

Peel cucumber and cut in half lengthwise.Scrape out and discard seeds. Cut cucumber crosswise into 1/4-inch-thick slices.

Add cucumbers and clams to broth. Coverand bring to boiling over high heat. Reduce heat and simmer until clams pop open, 5 to 7 minutes.

While clams steam, put oil and garlic in a6- to 7-inch frying pan over medium-low heat and stir just until golden. Remove from heat; stir in ginger slivers, onion, and crushed chilies.

With a large spoon, lift out clams andcucumbers and distribute equally in 4 wide, shallow bowls. Discard ginger slices and whole chili. Pour hot broth over clams. Spoon seasoned oil mixture into each bowl of soup. Offer lime to squeeze over each serving. Makes 4 servings.

Photo: Orange and leeks add a light freshfragrance to clams in broth

Photo: Pluck steamed clams from their shells to eat with linguisa and pasta in the shellfish soup. Soak up the basil-scented broth with crusty bread

Photo: Spoon ginger, green onions, and garlic intosoup with steamed clams and cucumber
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:May 1, 1987
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