Embark on a culinary journey to the sun-drenched shores of the Mediterranean with our delectable baked clams and rice with saffron. This classic dish, known as Vongole Mediterraneo, captures the essence of coastal living with its aromatic blend of fresh seafood, succulent rice, and vibrant saffron. Dive into the depths of flavor as tender clams, bathed in a savory white wine broth, release their briny goodness. Each bite of the fluffy saffron-infused rice, cooked to perfection, transports you to the heart of the Mediterranean. Accompanying this main course, discover a symphony of side dishes that elevate the dining experience. Indulge in the creamy richness of saffron-scented risotto, the tangy zest of lemon-herb shrimp, and the vibrant freshness of a Mediterranean salad. Prepare to tantalize your taste buds with this exquisite medley of flavors, colors, and textures that showcase the culinary treasures of the Mediterranean.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED CLAMS ON THE HALF SHELL: VONGOLE GRATINATE AL FORNO
Provided by Food Network
Categories appetizer
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFFRON)
Another family favorite by Umberto Menghi. This recipe also comes from his Seafood Cookbook. You may use cold water instead of the chicken stock but it tastes better if you use the chicken stock. Clams are my personal favorite shellfish, I just love this dish, I find myself craving it..... Hope you will too.
Provided by Baby Kato
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
- Please, discard any clams that do not open -- they are bad.
- Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
- Set the clams aside.
- Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
- Preheat your oven to 350 degrees F.
- Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
- Add the rice and saffron to the casserole dish and gently stir to coat with butter.
- Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
- Place the casserole dish in the oven and bake for 15 minutes.
- Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
- Re-cover the casserole dish , return to oven and bake for 7 minutes more.
- Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
- A wonderful light meal, served with fruit salad.
VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFF
Another family favorite by Umberto Menghi. This recipe also comes from his Seafood Cookbook. You may use cold water instead of the chicken stock but it tastes better if you use the chicken stock. Clams are my personal favorite shellfish, I just love this dish, I find myself craving it..... Hope you will too.
Provided by Baby Kato
Categories Seafood
Time 40m
Number Of Ingredients 10
Steps:
- 1. Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
- 2. Please, discard any clams that do not open -- they are bad.
- 3. Drain the pot, reserving the liquid and remove the clam meat from the shells.
- 4. Leave some clams in the shell for garnishing.
- 5. Set the clams aside.
- 6. Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
- 7. Preheat your oven to 350 degrees F.
- 8. Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
- 9. Add the rice and saffron to the casserole dish and gently stir to coat with butter.
- 10. Next add the chicken stock and clam liquid to the dish and bring to a boil.
- 11. Stir the rice once, reduce the heat and cover the dish.
- 12. Place the casserole dish in the oven and bake for 15 minutes.
- 13. Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
- 14. Re-cover the casserole dish , return to oven and bake for 7 minutes more.
- 15. Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
- 16. A wonderful light meal, served with fruit salad.
MOROCCAN RICE PILAF WITH SAFFRON
This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm
Provided by Annacia
Categories Long Grain Rice
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a sauce pan, heat the stock almost to boiling.
- Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
- Adjust the seasoning if desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.
Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15
FRESH BAKED CLAMS
I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.
Provided by Oolala
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
- Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
- Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
- Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
- Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1
BRAISED RICE WITH SAFFRON
This dish came from an old cookbook call" The Cooking of Italy" I have not made it as yet, but I am storing it here for future use.
Provided by Happy Harry 2
Categories Short Grain Rice
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
- In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
- Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
- Pour in the wine and boil it until it is almost completely absorbed.
- Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
- Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
- Pour it over the rice. Cook until the stock is completely absorbed.
- By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
- Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
- Serve at once while the rice is creamy and piping hot.
Nutrition Facts : Calories 461.1, Fat 19.1, SaturatedFat 11.5, Cholesterol 50.4, Sodium 352.9, Carbohydrate 57.8, Fiber 2, Sugar 2.1, Protein 9.8
Tips:
- Use fresh clams for the best flavor. If you can't find fresh clams, frozen clams will also work.
- Be sure to purge the clams before cooking. This will help to remove any sand or grit.
- Don't overcook the clams. They should be cooked just until they are opaque.
- Use a good quality olive oil. This will help to bring out the flavor of the clams.
- Add a splash of white wine to the clams before baking. This will help to deglaze the pan and add flavor.
- Serve the clams with crusty bread. This will help to soak up the delicious sauce.
Conclusion:
These baked clams with rice and saffron are a delicious and easy-to-make dish. They are perfect for a special occasion or a weeknight meal. The clams are tender and flavorful, and the rice is cooked to perfection. The saffron adds a beautiful golden color and a delicate flavor to the dish. This dish is sure to impress your friends and family.
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