Best 3 Roasted Clams With Pancetta And Red Bell Pepper Coulis Recipes
Indulge in a delectable culinary journey with our roasted clams, a symphony of flavors that will transport your taste buds to the shores of the Mediterranean. Pancetta, with its savory smokiness, and vibrant red bell pepper coulis, a sweet and tangy complement, elevate this classic seafood dish to new heights. Alongside this main attraction, we present a trio of equally enticing recipes: a refreshing fennel and orange salad with a hint of anise and citrus, roasted potatoes with garlic and rosemary, a comforting blend of earthy and aromatic flavors, and a delightful lemon sorbet, a palate-cleansing finale that offers a burst of zesty freshness. These culinary creations, each with its own distinct character, come together to form a harmonious and unforgettable dining experience.
Here are our top 3 tried and tested recipes!
ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS
Categories Pork Shellfish Appetizer Bake Bacon Clam Bell Pepper Fall Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as appetizers
Number Of Ingredients 7
Steps:
- Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
- Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
- Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.
LINGUINE WITH CLAMS AND PANCETTA
What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
- Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.
Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
RED BELL PEPPER COULIS
A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.
Provided by SKAPINO
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
- When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g
Tips:
- Choose the Freshest Clams: To ensure the best flavor and quality, select live clams that are tightly closed. Avoid any with open shells, cracks, or damage.
- Clean the Clams Properly: Before cooking, thoroughly clean the clams to remove any sand or grit. Immerse them in cold water for at least 30 minutes, then scrub each clam individually with a brush to remove any debris.
- Soak the Clams in Milk: This optional step helps to tenderize the clams and reduce their brininess. Soak them in cold milk for at least 30 minutes before cooking.
- Prepare the Pancetta and Red Bell Pepper Coulis in Advance: These components can be made ahead of time, saving you time when assembling the dish. Cook the pancetta and set it aside. Make the coulis by roasting the red bell peppers and pureeing them with chicken stock.
- Use a High-Quality White Wine: The wine used in the recipe should be one that you would enjoy drinking. A dry white wine with good acidity, such as Sauvignon Blanc or Pinot Grigio, works well.
- Don't Overcook the Clams: Clams cook quickly, so be careful not to overcook them. Once they open, they are done. Overcooking will make them tough and chewy.
Conclusion:
Roasted Clams with Pancetta and Red Bell Pepper Coulis is an elegant and flavorful dish that is perfect for a special occasion or a romantic dinner. The combination of tender clams, crispy pancetta, and sweet red bell pepper coulis is sure to impress your guests. With careful preparation and attention to detail, you can create a dish that is both delicious and visually appealing.
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