ezRecipe-Zee: Cooking Recipe: How to make Venetian Curried Clams

Venetian Curried Clams

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Appetizers, Main Dish, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

48                  Littleneck clams
4     large         onions
                    and thinly sliced
1/4   cup           curry powder
4     tablespoons   unsalted butter
2                   jalape�o peppers
1                   red bell pepper
1     teaspoon      dried red pepper flakes
1     cup           dry white wine
1     cup           water
3     cups          chopped canned tomatoes in heavy puree
1/2   cup           heavy cream
4     large         or 8 small crostini
6                   scallions

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 500 degrees.
Heat a large oven-proof skillet over high heat. Add the clams, onions, curry powder, and butter. Toss until the onions start to brown.
Top the clams with all the remaining ingredients except the heavy cream, scallions and crostini. Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open.
Layer crostini on platter. Transfer the clams and most of the solids onto the bread.
On the stovetop, over a medium-high flame, add the cream to the liquid left in the skillet. Stir constantly until the cream is completely incorporated. Pour liquid over clams, top with scallions and serve immediately.
This recipe yields 4 main-course servings, or 8 appetizers.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9753) - from the TV FOOD NETWORK