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Napoli Style Clams Capri |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 07 October 2012 at 09:46 |
Photo Courtesy: 123Rf & Fotosearch - Public Domain Uncopyrighted. This clam recipe hails from the Isle of Capri, Napoli, Campagnia. It was brought to San Francisco, Portland and Seattle by the Italian immigrants who settled throughout this region during the 1920s, thus when we lived for several years over in San Francisco where this dish was also popular as well as when we travelled over to Portland and Seatlle, we used to enjoy sharing this dish years ago tremendously. We would call it, Brodo al Vongole. This is a classic broth with clams as seen above in Photo number 2 ... NAPOLI STYLE CLAMS CAPRI ( can be prepared with Mussels too) 1 tblsp. Evoo 2 garlic cloves minced 2 green scallions or shallots thinly sliced 1 tsp. red pepper flakes 3 pounds of fresh clams on ice or mussels if you prefer 1 tblsp. fresh lemon juice 2 tblsps. orégano fresh or 1 tsp. dried Italian Orégano 1 / 4 dry white wine ( sub: clam broth ) 1/4 cup fresh minced parsley 1) Mix the Evoo, garlic, scallions or shallots and the red pepper flakes in a 3 quart Casserole of earthenware of Dutch Oven, and cook on high flame for 35 seconds, or until the scallions and garlic are tender. 2) Carefully place the clams coating them with the mixture 3) add the remaining ingredients & cover tightly and cook on medium high for 5 mins. 4) stir carefully with wooden spoon 5) cover again, and cook for 5 mins. and discard any clams that do not open 6) divide the clams into 4 soup bowls and gradually pour some lemon scented broth into each bowl 7) mop up the lemon scented clam broth with some oven hot crusty bread, and slirp up clams or use a shellfish fork ... SERVE WITH A SPARKLING REFRESHING WHITE CAVA, OR PROSECCO OR STILL DRY WHITE ITALIAN OR ITALIAN STYLE WHITE WINE OR CHILLED BEER. Enjoy, Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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