Buttered Clams with Mushroom | Jamaica Batino Channel
It’s always nice to have a quick, easy and delicious seafood recipe on hand. The clams are cooked with a combination of garlic, onion, butter, and mushroom. It is really simple recipe but absolutely delicious, this never fails to make me happy.
INGREDIENTS:
1/2 kg. Clams
2 tablespoon unsalted butter
5 medium size of white mushrooms
A pinch of salt
1 teaspoon black pepper
Spring onion
Thank you for watching guys and dont forget to leave your comments, like the video and to subscribe.
Check-out my CLAM Soup Recipe as well:
How to Make Nanny's Recipe for Clams Oreganata (Baked Clams)
This is Nanny's recipe for Clams Oreganata. Enjoy! - Hedy
Link to my cookbook Mangia, It's Good For You!:
Visit my blog:
Recipe: How to Make Clams Oreganata
1 dozen littleneck clams with reserved juice
½ to 3/4 cup fresh bread crumbs
4 clove garlic, finely chopped
1 tablespoon chopped fresh oregano (or dried if you don’t have fresh)
2 tablespoons chopped fresh parsley
4 tablespoons of grated cheese of your choice
¼ cup olive oil
Pepper (optional)
You can have your fishmonger open the clams for you and save the shells. If you cannot get the clams opened for you, pre-heat the oven to 450 degrees. Wash and scrub the clams and place them in a single layer on a sheet pan. Place in the oven for only 2-3 minutes, just enough to loosen the clams so they will easily open.
Remove clams from oven and with a butter knife, pry open the clams over a bowl to catch all the juice that comes out. Once open, loosen the clam in its shell by sliding the knife under it.
Preheat the broiler and adjust the rack to the top shelf.
In a medium frying pan, add olive oil. When hot add garlic. Sauté until just sizzling, add bread crumbs, oregano, parsley, grated cheese, reserved strained clam juice, olive oil, and black pepper (if desired).
Pack each clam with the bread crumb mixture.
Do not overstuff. Place the clams back on the sheet tray. You can add a little water to the pan if you like. This will also help the clams stay moist. Put the tray under the broiler for 3 to 5 minutes or until the bread crumbs are brown and crispy.
Music Credit:
Thanks for watching. Please comment, rate, subscribe.
How to make the best New England baked stuff clams ever
PLEASE SUBSCRIBE TO MY CHANNEL
ALWAYS WASH HANDS BEFORE PREPARING MEALS
With a little love an spice's an other seasonings you can make your self a wonderful meal !
(optional seasonings are like multi blend pepper or maple pepper )
Post an ask questions if you would like, thank you ?
Frim frams aka How to make bake stuffed clams
Ingredients
8-12 clams
2 tablespoons parsley
6-8 garlic diced
1/3 teaspoon pepper
1'3 stick melted butter
olive oil
3 moisten sliced bread or hot dog rolls (2 )
In oven 350 - 18-30 minutes
(red pepper ,onion , bacon is optional )
Animation
My book is also on Apple Ibooks app store
My book: Funny bird book is on LU LU
Thank you You tuber's!
for watching my channel ! Please give me the thumbs up an like an subscribe also like me on Facebook an Google plus .Feel free to ask questions an have a nice day! Regards, JD
JD means Just do the cooking A channel of what I'm cooking or preparing in my modest kitchen ! An tips from friends channels as well!( see playlists an more awesome channels to right of screen ) Some things that are cooked can only be as good as the person making them ! Due to factors beyond the control of Jdcap26 it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Jdcap26 assumes no liability for property damage or injury incurred as a result of any of the information contained in these videos. Jdcap26 recommends safe practices when working with Kitchen tools .power tools, hand tools, lifting tools, jack stands, electrical equipment, blunt instruments, all foods ,chemicals, lubricants, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Jdcap26 , no information contained in these videos shall create any express or implied warranty . Where no man or woman is a castaway!
ITALIAN BAKED STUFFED CLAMS - EASTER - CHRISTMAS - THANKSGIVING - HOLIDAY
IN THIS EPISODE , ASH AND DADDY BOW D' THROW CLAMS IN YOUR'E FACE...!!!.......YOU WILL BE LICKING YOUR'E CHOPS LIKE BELLA THE DOG...!!!...NEVER IN YOUR'E LIFETIME WILL YOU FIND A BETTER ITALIAN BAKED STUFFED CLAM RECIPE , THATS A CERTIFIED BOW D' MONEY BACK GAURANTEE......!!!
Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network
Geoffrey shares his ingenious trick for keeping this elegant clam appetizer warm while serving!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Clams Oreganata with Harissa
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 50 min
Active: 35 min
Yield: 6 to 8 servings
Ingredients
1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, finely sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons white wine, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving
Directions
Preheat the oven to 475 degrees F.
Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GeoffreyZakarian #TheKitchen #FoodNetwork #StuffedClamsOreganata
Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa | The Kitchen | Food Network
How to cook Clams Stuffed Mushrooms Recipe
Olive Garden copycat clam stuffed mushroom recipe.