Bacon Littleneck Clams

My entire house smells so good that I want to eat it.

Seriously.

Two hours after creating this dish, it still smells incredible. It makes me a bit bummed that the hubby and I ate it all down to the last drop of delicious molho (that’s Portuguese for scrumptious sauce).

I enjoyed this meal as is, while the hubby dipped some Portuguese bread into the molho. I know for sure that this would have possibly been the best meal ever if it was served over pasta…. Grrrr paleo! Good news is that I thoroughly enjoyed it, had no guilt, and enjoyed feeling satisfied instead of stuffed afterwards.

When shopping for little neck clams, the smaller the better. Our supermarket had fabulous looking little guys on sale this week, so I couldn’t resist. Actually, who am I kidding? I will probably hit them up again later this week and make the same exact thing again!
IMG_0667.JPG Continue reading

Clams Fra Diavolo

I am running out of ways to use the bazillions (ok, maybe not that many) of tomatoes that our garden is producing! If you have any suggestions for me, please comment!

Tonight, I was craving clams. You all know that I love the spiced up dishes, so spiced up clams with tomatoes leads to one awesome possibility…Fra Diavolo sauce!
IMG_1355
Ingredients:
2 dozen little neck clams
2 Tbsp. olive oil
4 cloves garlic – minced
1 large onion cut into slivers
1/4 cup wine (red, white, or rose….whatever is open!)
5 plum tomatoes – diced
3 Serrano peppers – finely chopped (leave the seeds in for spicier sauce!)
1/2 cup chopped basil
1/2 tsp. red pepper flakes
Salt to taste

1. In a big pot, heat olive oil over medium high heat. Add onions, peppers, and garlic and cook for several minutes until fragrant.
2. Add wine and stir to deglaze the pot. Bring to a boil.
3. Add tomatoes and red pepper flakes, stir, bring to a boil, and reduce heat to simmer for 15 minutes.
4. Add clams and basil, stir and cover. Cook until all clams are opened while stirring occasionally.
5. Serve immediately. Over zucchini noodles would be awesome!

Zuppa de Clams

Growing up, on of my favorite meals was Zuppa de Clams, but I have put my own twist on this classic Italian first course by spicing things up. This recipe has many variations and ways to serve it. You could substitute mussels, cockles, or even shrimp for the clams. You can serve it as a first course or a main meal. To make it more filling, just bulk up the amount of peppers and onions. The best way to serve it is by putting the pot right in the center of the dinner table and allowing everyone to dig in and eat right out of the pot. If you aren’t here for the Paleo recipe, serve it with crusty Italian bred for dipping or over a steaming bed of linguine. The best part of this meal is that it is so very versatile!

20130603-194005.jpg
Ingredients:
2 dozen little neck clams – scrubbed clean
2 bell peppers of any color sliced into 1 in strips
1 medium onion chopped
2 cloves garlic – minced
1 Tbsp. olive oil
1/4 tsp. crushed red pepper flakes
1/3 cup white wine

1. In a large pot, heat the olive oil over medium high heat.
2. Add peppers, onions, and garlic. Sauté while stirring occasionally until onions are transparent.
3. Add crushed red pepper flakes and wine. Stir and allow to simmer for 5 minutes to allow the alcohol to cook off.
4. Add clams, stir well, and cover pot. Allow to cook while shaking up the pot occasionally until all clams have opened (about 7ish minutes).
5. Serve piping hot!