Home  |  Food & Drink  |  Seafood  | 

How to Cook Clams with Spicy Tomato Garlic Sauce

Cook Clams with Spicy Tomato Garlic Sauce - Adding the Clams

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player
Bryan Davis
www.bryanskitchen.com  
 

I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD.  After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve.  I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event.  All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients.  Fueled by my love for food and the opportunity to share that love in so many ways.

Cook Clams with Spicy Tomato Garlic Sauce - Adding the Clams

This video will show how to cook clams with spicy tomato garlic sauce and how to add the clams.

This expert: 201,017 views

This series: 14,481 views

Download to Mobile Device
Tags:

Tomato

,

Sauce

,

Clam

,

Seafood

,

Fish

,

Diner

,

Entre

,

Appetizer

,

Chipotle

,

Quahog

,

Recipe

,

Clams

,

Pearls

Comments:

0 (Read Comments) (Add Comment)

Print

Cook Clams with Spicy Tomato Garlic Sauce - Adding the Clams

Ingredients

Andouille sausages
Red onion
2-3 cloves of garlic
2 cans of tomatoes
Green onions
1/2 cup of white wine
Clams
Olive oil
Chopped parsley
2 tablepsoons of Chipotle pepper sauce
1/4 teaspoon of cayenne pepper
Salt
Pepper

Instructions

1. Place a pot on high heat and add the sausages. When the sausages have browned, season them with salt and pepper. Add wine and allow the mixture to reduce for a couple of minutes.


2. Add the garlic, onions and Chipotle sauce to the sausage mixture. Add the tomatoes, cayenne pepper, salt and pepper. Place the lid on the pot and reduce the heat. Let it simmer.


3. Rinse the clams under cold water. Remove the lid from the pot and add the clams. Cover it back up and let the clams steam until they open up, for 4-6 minutes.


4. Plate the clams, sausage and spicy tomato garlic sauce and serve.

Print

Transcripts

Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and we are working on a Clams and Andouille sausage dish with spicy tomato garlic sauce. Our clams are cleaned, our sauce is simmering right now. So what we are going to do is we are going to go ahead and finish this dish up. What we are going to do is pull the lid off and we are just going to let it simmer down a little bit. We don't want it boiling, we just kind of want it barely moving. So we want to play with our temperature here a little bit and what we are going to do is we are going to add our clams straight through the pot, we are going to cover it back up and then we are going to let the clams steam or poach until they open up, just like in the muscles we want the clams to completely open up. We are going to steam them in the liquid for probably four to six minutes. We will check the clams after four minutes, see how many of them have opened if we need to let them go a little bit longer we will, but after about six minutes if they haven't opened they are not going to or if they are going to by the time they open they are going to be overcooked and inedible. So what we are going to do is we are going to go ahead just like the mussels, we don't want to just pour the liquids in because any sandwich that has gotten to the bottom of the bowl is going to go right into your dish. So we are just going to add the clams by the handful and again you can -- you don't want to overcrowd the pot because you want a nice mixture of clams to sauce. So we are going to fill this pot up, since we have a fairly loose sauce. We are going to go ahead and cover it back up and first we will give it a little stir, get them all in there and then we want to cover it up. You always want to cover it up because any clams that are sitting above are not going to cook as the ones that are down in the liquid. By closing the lid basically we are making the inside of the pot the same temperature from the liquid to the clams that aren't sitting in the liquid. So, like I said we are going to let this sit for about four to six minutes and when we come back we are going to open them up and I am going to show you how to plate this wonderful clams dish.

Other Videos