FRESH BAKES RECIPES

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FRESH BAKED CLAMS RECIPE - FOOD.COM



Fresh Baked Clams Recipe - Food.com image

I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 7

2 dozen clams, well scrubbed, hard shell
2 tablespoons water
1/4 cup butter
1 garlic clove, minced
2 tablespoons parsley, finely chopped
3 tablespoons breadcrumbs (Italian style)
1 lemon, cut into wedges

Steps:

  • Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
  • Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
  • Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
  • Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
  • Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 449.2, FatContent 25.9, SaturatedFatContent 15.2, CholesterolContent 113.2, SodiumContent 1407.7, CarbohydrateContent 25, FiberContent 1.9, SugarContent 2.1, ProteinContent 29.1

BAKED FRESH HAM RECIPE - NYT COOKING



Baked Fresh Ham Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 4 hours 50 minutes

Yield 12 servings

Number Of Ingredients 13

1 12-pound fresh ham
2 tablespoons salt
1 teaspoon freshly ground pepper
2 teaspoons ground cumin
2 tablespoons chopped garlic
2 tablespoons ground leaf sage
2 tablespoons vegetable oil
1 cup sliced onion
1/2 cup sliced carrots
1/2 cup chopped celery
1 bay leaf
2 cups fresh or canned chicken broth
1 cup water

Steps:

  • Preheat the oven to 400 degrees.
  • It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
  • In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
  • Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
  • Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
  • Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
  • Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
  • To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.

Nutrition Facts : @context http//schema.org, Calories 960, UnsaturatedFatContent 41 grams, CarbohydrateContent 3 grams, FatContent 74 grams, FiberContent 1 gram, ProteinContent 66 grams, SaturatedFatContent 25 grams, SodiumContent 1254 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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