Best 5 Clams With Toasted Bread Crumbs With Orange Zest And Angel Hair Recipes

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**Clams with Toasted Bread Crumbs with Orange Zest and Angel Hair: A Culinary Delight**

Dive into the culinary artistry of our delectable Clams with Toasted Bread Crumbs with Orange Zest and Angel Hair. This dish tantalizes the senses with a symphony of flavors and textures. Fresh clams, bathed in a savory broth infused with white wine, garlic, and shallots, take center stage. Topped with a golden-brown crust of toasted bread crumbs, enhanced by the vibrant zest of orange, this dish exudes a delightful aroma that beckons you to indulge. Accompanied by a side of al dente angel hair pasta, this culinary masterpiece promises a satisfying and memorable dining experience.

**Additional Recipes to Explore:**

- **Clams with Garlic Butter Sauce:** Experience the simplicity and elegance of this classic recipe, where tender clams are enveloped in a luscious garlic butter sauce.

- **Clams Casino:** Indulge in the timeless flavors of this Italian-American dish, featuring clams baked with bacon, breadcrumbs, Parmesan cheese, and a hint of spice.

- **Clam Chowder:** Dive into the comforting embrace of a creamy, flavorful clam chowder, perfect for a cozy meal on a chilly day.

- **Clams with White Wine:** Discover the delicate yet satisfying flavors of this dish, where clams are steamed in a flavorful broth infused with white wine, garlic, and herbs.

Each recipe offers a unique culinary adventure, showcasing the versatility and deliciousness of clams. Whether you prefer a classic preparation or a more adventurous flavor profile, these recipes promise to delight your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

SPAGHETTI WITH CANNED CLAMS



Spaghetti with Canned Clams image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons olive oil
1/2 cup fresh breadcrumbs
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
1/4 cup dry white wine
Two 6.5-ounce cans minced clams, with liquid
2 tablespoons chopped fresh parsley

Steps:

  • Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  • Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  • Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

CLAMS WITH OREGANO AND BREAD CRUMBS (VONGOLE ORIGANATE)



Clams With Oregano and Bread Crumbs (Vongole Origanate) image

This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's bread, not from day-old bread (and definitely not the kind that comes in a can).

Provided by Mario Batali

Categories     Shellfish     Appetizer     Broil     Sauté     Christmas     Seafood     Clam     Bell Pepper     Fall     Christmas Eve     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4-8

Number Of Ingredients 9

24 medium littleneck clams, scrubbed
3 cups kosher salt
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 medium red onion, cut into 1/8-inch dice
4 garlic cloves, thinly sliced
1 red bell pepper, cut into 1/8-inch dice
1 cup fresh bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh oregano

Steps:

  • Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them. Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.
  • In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking. Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown. Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well. Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid.
  • Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)
  • Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam. Drizzle with a drop of olive oil, and serve.

SPICY CLAMS WITH GARLICKY TOASTS



Spicy Clams With Garlicky Toasts image

There's nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they're paired with lots of herbs and split baguettes. The toasts might seem large, but it's all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.

Provided by David Tanis

Categories     easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1 cup chopped scallions, trimmed, white and green parts (from 2 bunches)
3 garlic cloves, minced, plus 2 whole garlic cloves, peeled
2 serrano peppers, finely chopped
1 cup dry white wine
1 cup chicken broth
4 pounds littleneck or Manila clams, scrubbed
1 baguette, split lengthwise, then halved crosswise
½ cup roughly chopped parsley (from 1 small bunch)
1 cup roughly chopped cilantro leaves and tender stems (from 2 bunches)
1 packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine
Lemon or lime wedges, for serving

Steps:

  • Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
  • Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
  • As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it's golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
  • Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
  • Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.

MEDITERRANEAN-STYLE STEAMED CLAMS



Mediterranean-Style Steamed Clams image

Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.

Provided by Chef Rebecca

Categories     Main Dish Clams

Time 25m

Yield 6

Number Of Ingredients 7

1 cup fresh bread crumbs
¼ cup pine nuts
2 cloves garlic, minced
3 pounds littleneck clams, scrubbed
¾ cup chopped fresh basil
¼ cup butter, melted
½ cup cherry tomatoes, quartered

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine bread crumbs, pine nuts, and garlic on a baking sheet.
  • Toast in the preheated oven until lightly browned, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
  • Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g

CRUMB-TOPPED CLAMS



Crumb-Topped Clams image

In my family, it wouldn't be Christmas Eve without baked clams. They're easy to make and always a hit. -Annmarie Lucente, Monroe, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

2 pounds kosher salt
2 dozen fresh littleneck clams
1/2 cup dry bread crumbs
1/4 cup chicken broth
1 tablespoon minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon panko bread crumbs
Lemon wedges

Steps:

  • Spread salt into an ovenproof metal serving platter or a 15x10x1-in. baking pan. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells., In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs., Broil 4-6 in. from heat 6-8 minutes or until clams are firm and crumb mixture is crisp and golden brown. Serve immediately with lemon wedges.

Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Use fresh clams: Fresh clams are essential for this dish. Look for clams that are closed tightly and have no cracks or damage to the shells.
  • Toast the breadcrumbs: Toasting the breadcrumbs adds a nice flavor and texture to the dish. You can toast the breadcrumbs in a skillet over medium heat until they are golden brown, or you can spread them on a baking sheet and toast them in the oven at 350 degrees Fahrenheit for 5-7 minutes.
  • Use a variety of herbs: The herbs in this dish add a lot of flavor. Feel free to use your favorite herbs, or try a combination of basil, thyme, and oregano.
  • Don't overcook the clams: Clams cook quickly, so it's important not to overcook them. Cook them just until they are opaque and tender, about 2-3 minutes.
  • Serve immediately: This dish is best served immediately, while the clams are still hot and juicy.

Conclusion:

Clams with Toasted Breadcrumbs with Orange Zest and Angel Hair is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of fresh clams, toasted breadcrumbs, and herbs is sure to please everyone at the table. This dish can also be customized to your liking. For example, you can add more or less orange zest, depending on your taste. You can also use different types of herbs, or even add some chopped vegetables, such as bell pepper or zucchini. No matter how you choose to make it, Clams with Toasted Breadcrumbs with Orange Zest and Angel Hair is sure to be a hit.

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