Steaming Clams Recipies

Marie Benoît's Diary

Perfume and delicious fare at Quadro, Westin Dragonara Resort

The Terrace of Quadro with its sweeping views of the Mediterranean is certainly a place to eat in the summer months. The Westin Dragonara Resort and Franks synergized so that the launch of the summer menu at Quadro and DSquared new fragrances for men and women were celebrated on one evening. After an aperitif was served and we were greeted by GM Michael Kamsky and his marketing team, we sat down in a state of expectancy. One has come to associate the Westin with good food. They open six restaurants during the summer months and Quadro, which is open all the year round and is their signature eaterie, goes al fresco in the inferno months.

We were lucky that evening as there was a breeze on that terrace and we all enjoyed the evening and the gorgeous tasting menu. I loved the Sesame rolled salmon loin, ricotta and spinach ravioli – quite unlike the huge, clumsy ones which some consider a local delicacy. I don’t like these at all as more often than not they are a clump of pastry with a little ricotta filling. These were delicate ravioli which did not sit on your stomach for a decade.

For me the treat of the evening were the lobster & prawn bisque and the oysters. These are hardly my usual fare. There was a choice of six starters but these were my favourite although I must say that the Mozzarella di Buffala was so beautifully prepared with mustard and thyme I could not resist a helping or two. It made a change from the usual tomato, mozzarella and basil salad or Insalata Caprese of which I am now somewhat tired.

There were four main dishes on the menu: steam sea bass fillets, fish and shellfish bouillabaisse, pepper crusted breast of Barbary duck and grilled fillet of fresh beef. My favourites of which I had two helpings, were the steamed sea bass fillets and the bouillabaisse, which is traditionally associated with the Provence region, especially Marseilles. It was originally cooked on the beach by fishermen. I eat sea bass regularly as one of my sisters keeps on forwarding emails of Dr Briffa’s newsletter instructing me to eat more fish as fish oils are so good for us and perhaps will ensure that we will live beyond 100 years (God, if he is there, forbid!). But chef Jonathan Vella did not simply steam the sea bass. He prepared it with fennel, grapefruit, mint and a clam ceviche. I may try this out in my tiny kitchen for friends or family when the summer inferno abates.

Italian Steamed Clams recipe by Invictus Fitness San Diego ...

Written by Michele Vieux

Yum yum yum. I love clams. Good thing for me they’ve been on sale lately. Henry’s has them for $2.99/lb. this week so I whipped up my favorite, easy clam recipe. I could seriously drink the broth (and sometimes do). If you have leftover broth, freeze it and use it as a soup base this winter in your chowder!

Ingredients: Put oil, garlic, and clams in pan medium-high heat and cook for about one minute. Add tomatoes, salt, and pepper and cook another minute or so. Add wine and stir around to deglaze pan. Cover and simmer on medium heat for about 5 minutes (until clams open). Remove clams and set aside. Simmer broth until it reduces by half. Remove from heat and stir in butter until it is melted. Add basil and stir. Put clams back in sauce and stir to cover. Serve as a soup or over spaghetti squash or fresh spinach.

Enjoy!

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