How To make Red Chile Risotto Clams
4 lb Small Clams; About 5 Dozen
6 ea Cloves Garlic; Lg. Sliced
6 ea Stems Parsley; Fresh
8 c Water
1 c White Wine
7 c Clam Juice; Or Fish Stock
1/2 c White Onion; Finely Diced
7 tb Butter Or Regular Margarine
2 1/2 c Arborio Rice
4 ts Garlic; Very Finely Minced
4 tb Roma Tomatoes; Chopped
4 tb Hot New Mexico Chile Powder*
4 tb Red Bell Pepper; Diced
4 tb Yellow Bell Pepper; Diced
6 tb Fresh Imported Parmesan; **
2 ts Fresh Parsley;Finely Chopped
* Or you can use Medium Molido and cayenne mixed. ** The Parmesan cheese should be finely ground or grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Scrub the clams and discard any dead ones, (See Recipe 16). In a wide bottomed stainless steel or enamel pan, place the sliced garlic, parsley, 4 cups of water, wine, and the clams in a single layer. Cover and bring
to a boil, simmer over low heat until the clams open up, no more than 4 to 5 minutes. Turn the heat off and let sit for a further 5 to 10 minutes.
Remove the clams from the broth and extract the meat from the shells. Open any clam shells that remain closed with a knife over a separate bowl, in case any are bad. Allow the broth to cool, remove the garlic and parsley, and strain, if necessary to remove sand or other foreign particles. Combine the broth with enough clam juice to equal 11 cups of liquid. Saute the onion with 3 tb of butter, over medium heat in a large pan, until soft, about 15 minutes. Add the rice and cook for 5 minutes, over medium heat, stirring constantly (Cooking any longer will make the rice tough). Add 2 cups each of water and clam juice, alternating 1 cup of water, 1 cup of juice, stirring continuously. This should be absorbed after about 10 minutes or so, then add, alternately in 1/2 cup increments, 2 cups of water and 1 cup of clam juice, stir and allow to absorb for
another 5 to 10 minutes. At this stage the rice should be about 1/2 cooked. (If preparing this dish ahead of time, stop at this point and lay out the rice on a long flat sheet pan to prevent it gumming together.) Add the minced garlic, tomatoes, and chile powder and continue stirring and cooking over medium heat for 10 minutes. Then add a further 4 cups of clam juice, 1/2 cup at a time. Add the peppers and add another 3 cups of clam juice, in 1/4 cup increments and allow to absorb for 8 to 10 minutes. Add the clams and the remaining 1 cup of clam juice in 1/4 cup increments and allow the liquid to absorb for 2 to 3 minutes. Remove the pan from the heat, stir in the remaining butter and cheese and garnish with parsley sprinkled on top. Serve hot.
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Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
Ina's creamy, flavorful chowder is loaded with fresh clams!
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East Hampton Clam Chowder
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Directions
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
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Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
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SEAFOOD RISOTTO - Italian recipe by Giancarlo Morelli
Seafood risotto is a classic first dish of Italian cuisine: Italian Michelin-starred Chef Giancarlo Morelli revamped a classic seafood recipe. Clams, squid, mullet, prawns, all in one tasty and gourmet dish: creamy and with an irresistible smell of sea, perfect for a family lunch and for friends gathering around a table for a special occasion!
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★ INGREDIENTS (4 servings)
Rice Carnaroli 350 g
Shallot 1
White wine a.n.
Mullet (gutted) 200 g
Clams 1 kg
Squids (gutted) 500 g
Prawns 250 g
Extra-virgin olive oil a.n.
Garlic 1 clove
FOR THE BROTH
Water (with ice) 2 l
Shallot 60 g
Fennel 200 g
Black peppercorns 3
Basil 2 leaves
Garlic 2 cloves
FOR THE CREAMING
Extra-virgin olive oil 100 g
Chili pepper 5 g
Basil 5 leaves
White pepper 1 pinch
FOR THE TOMATO COULIS
Red datterini tomatoes 250 g
Sugar 1 pinch
Fine salt 1 pinch
Water 50 g
Garlic 1 clove
FOR PARSLEY OIL (OPTIONAL)
Parsley leaves 50 g
Extra-virgin olive oil (delicate) 100 g
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1/2 stick of butter
1 shallot
3 cloves minced garlic
1/4 cup diced parsley
1 cup white wine
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2 tbsps avocado oil
Zest and juice of 1 lemon
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