15-minute spicy steamed clams

steamed clams : dinner tableIf I’m gonna cook at all in the summer, I want it to be fast. Nothing should be baking, roasting, or simmering for too long… not when there are endless hours of sunlight to enjoy. (Funny coming from someone who goes to bed by 9 o’clock most nights / but you get my point.)

These steamed clams are not only super simple to make — 15 minutes from start to table — but they’re chock full o’ citrus-y, garlic flavor. Lightly inspired by a dish at The Clam, our not-so-new-anymore favorite restaurant in the ‘hood, this iteration kicks it up just a notch in the heat department with some sliced jalapenos.

Spice not your thing? No big deal; lose the peppers in the recipe, maybe the chili flakes as well, and you’ll still be in for a treat.

As for how many clams serves how many people, it depends upon your M.O. >>> I bought 3 pounds of littlenecks for the two of us and it was a small dinner, even with a side of broccoli. We could’ve eaten more; but isn’t that always the case with a batch of juicy clams? You feel like you can go on and on and on and…

steamed clams : le creuset

15-minute Spicy Steamed Clams

SERVES TWO

Ingredients

  • 1 TBSP extra virgin olive oil
  • 2 TBSP minced garlic
  • 3 pounds fresh littleneck clams
  • 1 cup dry white wine
  • juice of 1 lime
  • 1 jalapeno pepper, sliced thin
  • red chili pepper flakes, to taste

Instructions

  1. In a large pot with a lid, warm oil over medium heat. Add garlic and cook until garlic is slightly softened, about 2 minutes.
  2. Add jalapeno pepper and wine and simmer for about 3 minutes.
  3. Stir in clams and cover pot. Cook until clams open, about 5 to 10 minutes. Use a slotted spoon to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don’t open.)
  4. Stir lime juice and red pepper flakes into the pan sauce and let cook for about a minute.
  5. Spoon that sauce over clams and serve.

A Recipe From Jamie Stelter | www.thetvdinner.com

mushroom, kale + seafood paella

finished paella, closeOne of the most fun days of my life was two years ago when B and I were in Barcelona and I helped a Spanish chef make paella by the beach. It was a perfectly sunny day at the end of our vacation and yes, it was just as dreamy as it sounds. We ate so well on that trip but it’s the paella that I haven’t been able to stop thinking about since.

 

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cioppino

cioppino, platedAs soon as I laid eyes on this cioppino in bon appetit, I knew I was making it for my next dinner party. Someone had raved about it on Twitter — the ease of cooking it, the flavor of the ingredients, and the satisfaction of their guests — so I was sold.

Cioppino is as delicious as it fun to say, in your best Italian accent of course. Say it with me now, CHI-PEE-NO. (Don’t bother calling it fish stew, it does the goodness of this dish no justice — none whatsoever.) It’s filling without being heavy, adequate for both the guys are girls (which isn’t always easy!), and best of all — impossible to screw up. That last quality is of the utmost importance when you have friends over and the wine (and tequila) start flowing.

Follow this recipe to a T and you too will have those same rave reviews I did last Saturday night. This one’s a keeper. Enjoy.

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