BURNT CLAMS

A "how-to" and clams recipes with clams comics side-dishes!

Anchovies - stuffed with calms sauce

 

For Four:

·        400 gr of clams

·            6 sandwich bread

       slices     

·            2 anchovies filets

            (in olive oil)

·             1 tomato

·             1 onion

·                field balm

·                white dry wine

·                frying oil (I would

            personally suggest virgin olive

            oil for a genuine flavour)

·                thyme

·             1 small lettuce

·                appers (under salt)

·                tabasco sauce

·             2 eggs

·                 basil

·                 garlic

·                 flour

·                 salt

·            24 anchovies

Clean the clams as usual then place them in a frying pan with a twig of thyme, a piece of garlic and adding a half a glass of wine allowing clams to open.

Shell them and save the broth.

Mince the onion, some field-balm’s leaves, the drained anchovies filets, one tablespoon of cappers (washed of their salt) and the sandwich bread. Add a pinch of salt (watch it!!... cappers and anchovies are already salted) and spice with a few drops of Tabasco sauce.

Clean the anchovies of their insides and open them (just like a book). Place the stuffing on top of twelve anchovies, then cover them with the remaining twelve. Flour them and turn them in the beaten eggs with minced basil. Fry, and let them dry. Brown some sliced garlic in oil, then, when ready, add the clams broth you have filtered.

After its halfway evaporated, add the shelled clams and cook for a few minutes. Join with some basil leaf and the stuffed anchovies, turning them once in a while to flavour them. Place them in plates and garnish them with some lettuce leaf and diced tomato. That’s it!

 

 

 

 

 

 

 

ALMEJAS A LA MARINERA     

(CLAMS TAPAS)

For Four:

·        500 gr of clams

·            1  teaspoon of flower

·               white wine

·               salt

·               parsley

·               extra virgin olive oil

·             1 hot pepper

·             1 small sachet of saffron

·             1 onion

·             1 piece of garlic

 

 Clean the clams the usual way and let them open in a frying pan with water and salt. Drain the clams and save the broth after you pass it with a strainer.  Dissolve the saffron in the broth then, in a clay pot (use another kind if that particular kind of pot is not available), brown some minced garlic, onion and hot pepper adding the flour, the clams broth and some wine. Stir well, until it turns into a sauce, adding clams and parsley. Serve!  

 

 

 

Appetiser - Casso pipa alla ciosota

(veneto region)

 

For Four:

·          1 Kg of clams

·             white dry wine

·        30 gr of parsley

·             pepper

·             extra virgin olive oil

·           1 onion

 

Wash the clams as usual. Mince the onion and let it wither in a clay pan (same problem!) with some oil adding clams and wine, mixing thoroughly the whole “bundle caboodle”, cover with a lid and allow to cook until the clams open. Mix, once in a while, using possibly, a wooden spoon (p. 17), not exceeding ten minutes. When the clams are open, remove the lid and allow the broth to evaporate a little then sprinkle the minced parsley, add pepper and mix well. Serve with some crisp bread slices. Bon Apetit!

 

 

 

 

 

Appetizer: Bread slices (small) - with clams

 

For Four:

·          8 slices of Italian or

               sandwich bread

·               extra virgin olive

           oil

·       300 gr tomatoes pulp

·            1 kg of clams

·               parsley and salt

·            3 pieces of garlic         

Prepare clams and shell them.

Brown the garlic in a few drops of oil adding tomatoes and clams.

A pinch of salt and cook for a few minutes.

Cut the crusts from the bread placing it in an oiled pan.

Add the clams sauce on the slices, dust with parsley and place in the oven, at 180°C for ten minutes.

Serve and enjoy!!

 

 

 

 

 

Appetizer: "gugliese" style clams

 

For Six:

·    200 gr of clams

·        3 kg of large

          shrimps

·         1 wisp of parsley

·         1 kg of squids

·    300 gr of sole fish

·           juice of two

          lemons           

·           cappers, parsley

           and some garlic

·            salt

·            a few drops of

           wine vinegar

·          1 glass of extra virgin olive oil

·             tuna fish

·             anchovies

Wash the large shrimps and, separately, the squids, clams and soles adding oil and lemon.

Blend the herbs and the other ingredients with oil adding salt and vinegar. So simple!

 

 

Appetizer: Sea hors d' oeuvres

 

            For Four:

·        500 gr of mussels

·        500 gr of clams

·        200 gr of octopuses

·        200 gr of small squids

·        200 gr of shelled 

                               shrimps

·             ½ yellow bell pepper

                                in oil

·             ½ red bell pepper

·           75 gr of black olives

·           75 gr of green olives

·           30 gr of cucumbers

·                extra virgin olive oil

·                salt

·                pepper

·                lemon         

Treat the mussels and clams as usual and shell them when they cool off. Clean the squids and the octopuses and place them in a pan covering them with salt water then boil them for about ten minutes.

Wash the shrimps and place them in a separate pan, boiling them for five minutes also, in salt water. Drain and cut in strips the octopuses leaving the squids as they are. Place in a large salad bowl the mussels, octopuses, clams, squids and shrimps adding the peppers (also cut in strips), minced stoned olives and sliced cucumbers. Dress with a mix of olive oil, pepper, salt and lemon slightly whipped. Let the salad sit for a few hours before serving.   

 

 

 

 

 

Author's Note

No proof reading yet... please be patient!!