Best 6 Clams Al Forno Recipes

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Embark on a culinary journey to the shores of Italy with Clams Al Forno, a delectable dish that captures the essence of coastal flavors. This seafood extravaganza is a symphony of tender clams, bathed in a savory broth infused with aromatic herbs and succulent vegetables. The clams, nestled in their shells, are oven-baked to perfection, allowing their briny sweetness to mingle with the rich tomato sauce. Alongside the classic Clams Al Forno, this article presents a tantalizing array of variations that elevate this dish to new heights. Discover the delightful Clams Casino, where clams are adorned with crispy bacon, bell peppers, and a touch of spice. Indulge in the creamy decadence of Clams Rockefeller, featuring a luxurious spinach and cheese filling. For a taste of coastal France, try the Moules Marinière, where mussels are steamed in a flavorful white wine broth. Each recipe promises a unique culinary experience, sure to satisfy every seafood lover's craving.

Here are our top 6 tried and tested recipes!

CLAMS AL FORNO



Clams Al Forno image

Photo may be seen here in the Savor gallery: www.annacia.com. These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices - you don't want to miss a drop. I have used jarred jalapeno because where I live you couldn't find a fresh one to save your life. This works well with manila clams also but you will need more as they are smaller. Also adjust the time for smaller clams, they are done when the shells are open wide.

Provided by Annacia

Categories     Spicy

Time 38m

Yield 6 serving(s)

Number Of Ingredients 10

40 littleneck clams, cleaned and scrubbed
2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces)
1 jalapeno pepper, seeded and chopped
1/2 teaspoon dried red pepper flakes
1/2 cup water
2 tablespoons minced fresh garlic
1 1/2 cups chopped canned tomatoes in puree
6 tablespoons minced fresh garlic (or to taste)
3 scallions, cut into julienne
1 lemon, cut into 6 wedges

Steps:

  • Preheat the oven to 500°F.
  • Place the clams in a single layer in a baking dish.
  • Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
  • Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
  • Discard any that don't open.
  • To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.

Nutrition Facts : Calories 126.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 29, Sodium 587.1, Carbohydrate 13.7, Fiber 1.6, Sugar 2.8, Protein 15.8

BAKED STUFFED SQUID: CALAMARI RIPIENI AL FORNO



Baked Stuffed Squid: Calamari Ripieni al Forno image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 to 12 servings

Number Of Ingredients 20

1/4 cup olive oil
1 large onion, sliced thinly (preferably sweet white Vidalia onion)
Salt and freshly ground black pepper
1/4 cup pine nuts
1/4 cup raisins
1/4 cup Italian or kalamata olives (preferably pitted)
1 teaspoon capers, optional
One 24-ounce can peeled crushed/ground tomatoes (recommended: Kitchen Ready)
5 or 6 basil leaves, torn
3 eggs
3/4 cup seasoned bread crumbs, plus extra for sprinkling
1 tablespoon raisins, coarsely chopped
1 tablespoon pine nuts, coarsely chopped
1/4 cup chopped squid tentacles
1 tablespoon caciocavallo cheese or Pecorino Romano, chopped into small cubes
12 cleaned fresh or frozen medium squid
Grated Romano
Dry seasoned bread crumbs
Salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

  • To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
  • Preheat the oven to 400 degrees F.
  • To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.

BAKED CLAMS ON THE HALF SHELL: VONGOLE GRATINATE AL FORNO



Baked Clams on the Half Shell: Vongole Gratinate al Forno image

Provided by Food Network

Categories     appetizer

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 5

12 top neck clams
1 cup plain dried bread crumbs
1/4 cup chopped fresh parsley leaves
1 tablespoon finely chopped garlic
1/2 cup olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Scrub the clams under cold running water.
  • Pry them open and rinse out any sand or grit.
  • Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
  • Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells. You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside.
  • In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside.
  • Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick.
  • Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately.

CLAMS CASINO



Clams Casino image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 ounces sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
  • Preheat the oven to 500 degrees F.
  • Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
  • Arrange the clams on the platter and serve.

AL FORNO CLAM STEW



Al Forno Clam Stew image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 hot Italian sausages (1 pound), pricked with the tines of a fork
48 littleneck clams, cleaned and scrubbed
4 medium onions, cut in half, root end removed and sliced into thin half moons
2 medium heads Belgian endive, coarsely chopped
2 tablespoons minced fresh garlic
1 jalapeno pepper, seeded and chopped
1 to 2 Scotch bonnet peppers, seeded and chopped (optional)
1/2 teaspoon dried red pepper flakes (optional)
3/4 cup dry white wine
1 1/2 cups chopped canned tomatoes in heavy puree
8 tablespoons unsalted butter, cut in half-inch slices
3 scallions, cut into fine julienne
1 lemon, quartered

Steps:

  • Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes to remove excess fat. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
  • Lay the clams in a single layer in a flameproof roasting pan. Top with the sausage and the rest of the ingredients, except the scallions and lemon, and bring to a boil on top of the stove. Then put the pan in the oven. Roast the clams for 8 minutes. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
  • Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes. Garnish with julienned scallions and lemon wedges.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 61 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 28 grams, Sodium 1991 milligrams, Sugar 8 grams, TransFat 1 gram

PIZZA WITH FRIED CALAMARI (FROM AL FORNO)



Pizza with Fried Calamari (from Al Forno) image

Provided by Food Network

Categories     main-dish

Time 4h3m

Yield 1 (10-inch) pizza

Number Of Ingredients 20

Pizza Margherita, recipe follows
5 ounces calamari, tubes and tenticles cleaned
1 cup all-purpose flour
Hot Pepper Infused olive oil, recipe follows
Sliced scallions
6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
3 cups olive oil
1/4 cup hot Hungarian paprika
1/4 cup crushed red pepper flakes
3 garlic cloves, peeled and trimmed

Steps:

  • Cut the tubes into rings. Lightly coat the squid with flour and fry 360 degree F oil until golden brown. We make this pizza the same way as the margarita except that the spicy oil is drizzled on instead of just olive oil and then the calamari is placed on top, and garnished with scallions.
  • Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
  • On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
  • When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
  • Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
  • Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.
  • Pizza Dough: Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes. Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.
  • Combine all the ingredients in a heavy saucepan. Bring to a boil, lower the heat to very low, and gently simmer for 10 minutes. Remove from the heat and set aside for 30 minutes so the flavors continue to infuse the oil as it cools
  • Strain the oil into a clean jar. When it has cooled to room temperature, cover and refrigerate.

Tips:

  • Choose Fresh Clams: Opt for live clams with tightly closed shells. Avoid any with open shells or cracked shells.
  • Proper Cleaning: Clean the clams thoroughly under cold running water. Remove any dirt, sand, or grit from their shells.
  • De-gritting: Place the clams in a bowl of cold water with 1/4 cup of salt for 30 minutes. This helps remove any remaining sand or grit.
  • Prepare the Clams: Steam the clams for a few minutes until they open. Remove the clam meat from the shells and set aside.
  • Use Quality Ingredients: Use fresh herbs, vegetables, and spices for the best flavor. Experiment with different ingredients to find your favorite combination.
  • Don't Overcook: Clams are delicate and can become tough if overcooked. Cook them just until they are opaque and tender.
  • Serve Immediately: Clams al Forno is best served immediately after cooking. The flavors will meld together and the dish will be at its peak.

Conclusion:

Clams al Forno is a classic Italian dish that combines the flavors of fresh clams, herbs, and a crispy breadcrumb topping. With its simple yet elegant presentation, it is perfect for any occasion. Whether you're serving it as an appetizer or main course, this dish is sure to impress your guests. The tips provided in this article will help you create a delicious and memorable Clams al Forno that will leave your taste buds wanting more. So gather your ingredients, preheat your oven, and get ready to indulge in this culinary delight!

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