STEAMED CLAMS IN BROTH RECIPES

SCALLOP GUMBO RECIPE - NYT COOKING

Scallop Gumbo Recipe - NYT Cooking image

Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser.

Provided by Mark Bittman

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
2 tablespoons butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
Salt
black pepper
2 to 3 cups vegetable or chicken stock, or water
2 cups chopped tomatoes with their juice (canned are fine)
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh oregano, or 1 teaspoon dried
2 bay leaves
Cayenne to taste
1 pound scallops
Chopped fresh parsley, for garnish

Steps:

Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

Nutrition Facts : @context http//schema.org, Calories 189, UnsaturatedFatContent 7 grams, CarbohydrateContent 15 grams, FatContent 10 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 3 grams, SodiumContent 425 milligrams, SugarContent 2 grams, TransFatContent 0 grams

SCALLOP GUMBO RECIPE - NYT COOKING

Scallop Gumbo Recipe - NYT Cooking image

Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser.

Provided by Mark Bittman

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
2 tablespoons butter
1/3 cup flour
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tablespoons minced garlic
Salt
black pepper
2 to 3 cups vegetable or chicken stock, or water
2 cups chopped tomatoes with their juice (canned are fine)
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh oregano, or 1 teaspoon dried
2 bay leaves
Cayenne to taste
1 pound scallops
Chopped fresh parsley, for garnish

Steps:

Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

RHODE ISLAND RED CLAM CHOWDER RECIPE | ALLRECIPES

Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams …
From allrecipes.com

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LOW CARB CLAM CHOWDER - 5 INGREDIENTS (GLUTEN-FREE)

Dec 17, 2016 · Excellent tasty recipe with a great consistency! I like my clam chowdah to be rich, thick, full of flavor. , I enjoyed making this and it was a very fast to prepare and eat. I steamed a package of cauliflower in the microwave while the clams, juice, broth, and almond milk were heating up. I was afraid to over cook the clams.
From wholesomeyum.com

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SEAFOOD SAUCE RECIPES | FISHEX SEAFOODS

Our assortment of seafood sauce recipes will highlight any seafood of your choice. Call Us: (888) 926-3474; Mon-Fri 7am-3pm AKST; ... Beer Steamed Clams; Clam Cakes; Clam Diggers Spaghetti; Clam Dip; Clam Fritters; Clam Stuffing; Clam Teasers; ... Steamed …
From fishex.com

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