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Clams in apple cider recipe

Clams in apple cider recipe

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I love clams and always take the opportunity to make them when in season. No need for an expensive cider, a good basic one will be delicious with this quick and easy recipe.

Be the first to make this!

IngredientsServes: 4

  • 500g clams
  • 1 bouquet garni (parsley, thyme and bay leaf)
  • 250ml dry apple cider

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Rince clams and place in a medium saucepan. Add bouquet garni and cider and cook over high heat, covered, for 5 minutes (make sure it doesn't spill over!). Remove from heat. The clams should all be opened, discard unopened ones.

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1 lb semi cured chorizo-we recommend Gem Chorizos
1 tablespoon olive oil
1 medium onion, thinly sliced
About 1 cup Basque hard cider *
1/2 small bay leaf
Red pepper flakes-to taste
Crusty baguette or other bread for dipping

Cut chorizo into 1-2 inch chunks. Heat the olive oil over medium heat in a deep skillet that can hold the chorizo. Saute onions on low heat until golden and caramelized-about 15 minutes. Add the chorizo and lightly brown all over (2-3 minutes). Drain off ALL fat from skillet. Add enough cider to come approximately halfway up the chorizo. Bring to boil. Add the bay leaf and red pepper flakes, reduce the heat to low, and simmer, covered, turning the chorizo several times, until they are cooked through (20-25 minutes).

Basque cider is not your typical apple cider. It is made like wine instead of beer and is traditionally poured from high above to give it a natural effervescence. It is very dry and not at all sweet. Stop in for a bottle and experience something new!

Grilled Flank Steak Marinated in Pinchos Seasoning

1-2lb Flank Steak
2 tablespoon olive oil
1 Bottle Orangina (Available at The Basque Market)
1 Packet Pinchos al grill (Available at The Basque Market)
Red pepper flakes-to taste
Zip Lock Bag

In the zip lock bag, combined Flank Steak, Olive Oil, Orangina, Pinchos al Grill Seasoning, Red Pepper Flakes.

Marinate for up to 24 hours and then grill to your liking.

Pears in Wine Sauce

Prepare one day in advance.

2 cups water 4 pears, peeled but not cored
1/2 cup sugar 2 lemon wedges
3/4 cup red wine 2 cinnamon sticks

In a saucepan, mix the sugar and water well. Bring it to a boil and add the lemon, cinnamon and pears. Cover and simmer for 10 minute. Add the wine and simmer another 5-8 minutes or until the pears are tender. Remove the pears and reduce the sauce until it is a little thickened and syrup-like. Return the pears to the sauce and allow to sit overnight at room temperature. To serve core the pears, cut them into slices and arrange on a dessert plate. Garnish with a lemon wedge and spoon over some syrup. Serves 4

Tomato Salad

Try this salad recipe that combines one of our new favorite vinegars, Torres Cabernet Sauvignon, and gourmet Conservas de Cambodas tuna in olive oil. For product prices see our catalog.

6 medium tomatoes cut into wedges
1 small red onion julienned
1 4oz tin Conservas de Cambados tuna in olive oil
1/8 cup Torres Cabernet Sauvignon Vinegar

Gently toss tomatoes, and onions with the tuna in its olive oil in a bowl. Arrange on a platter and drizzle with vinegar. Salt and pepper to taste.

Roasted Brussels Sprouts in Espelette Mustard

Purchase this Espelette pepper Mustard at The Basque Market (when available) and make these delicious roasted Brussels sprouts with a mustard kick!

Roasted Brussells Sprouts in Espelette Pepper Mustard Sauce

2 Tbs. Extra Virgin Olive Oil – Heated in Saute pan
1/2 – 1 Pound Brussels Sprouts
4 Cloves of Garlic – Minced
1 C. Dry White Wine
3 Tbs. Espelette Pepper Mustard
1/2 C. Cream
1 Pinch Sugar
Salt and Pepper to Taste

Warm Olive oil in a saute pan over medium heat. Add in Brussels sprouts and saute for 5 minutes.
Add in garlic and wine. Reduce by 1/4. Remove Sprouts and set aside.
Add Mustard, Cream, Sugar and salt and pepper to taste. Whisk ingredients and reduce by another 1/4. Return Brussels Sprouts back to pan and coat.

Serve as a savory side to any dinner.

Mixed Paella

1/8 c olive oil
1 medium onion – diced
3 cloves garlic minced or chopped
1/2 c green pepper – diced
1 T smoked paprika
1/2 c white wine
1/4 cup pimentos – diced
1 cup vegetables
1-2 c pre-cooked meat (chorizo, jamon serrano, chicken, use your imagination)
1 lb seafood (shrimp, mussels, clams, cod)
If they are female mussels, debeard them as well so they’ll feel better about themselves.
2 c rice (Valencia rice…we sell here at the market)
6-7 c chicken broth simmering
8-10 strands saffron

Heat up broth with saffron on back burner to a low simmer.

In a paellera (paella pan) for 8 people, heat oil and sauté onion on med heat until golden (about 10 min). Add meat and peppers and saute until meat is heated through. Add garlic and smoked paprika, stir 1 minute. Add rice and mix until all grains are coated. Add wine and boil until almost dry. Add 6 cups of broth, stir and bring to a simmer. Allow it to simmer for about 10 minutes. Nestle seafood into the rice and top with pimentos and vegetables. Allow it to simmer for about 10 minutes more, adding additional broth if rice becomes dry before the rice is cooked through. Simmer until all broth has been absorbed and rice is tender. Remove from heat and let paella rest for 10 minutes before serving. Serves 8-10 people.

When adjusting for more or less servings, you can usually figure about 4 people to each cup of raw rice, and nearly 3 times the amount of broth as rice. If you cover your paella and place it in the oven to cook, you will need to reduce the amount of broth to 2 times the amount of rice. When a paella is cooked completely on the stove top, you lose a fair amount of liquid in the broth to evaporation, which increases the intensity of the broth and thus the paella.

Cider and seafood recipe for mussels and clams with bacon

Cider and seafood works at least as well together as fish and white wine and can often be used instead. This cider and seafood recipe is loosely based on moules à la normande but uses a medium-dry cider to balance out the sweetness of the cream. The clams and bacon give it a Portuguese twist. To bring it back to the original, leave them out and use a cidre bouché.

Show us yer mussels! Photo by Clinton & Charles Roberts

Mussels and clams with bacon

Preparation: 5-10 minutes to clean shells plus another 5 minutes.
Cooking: 20 minutes.


1.5kg mussels
500g clams
250ml medium dry cider
20g unsalted butter
150g smoked bacon lardons or pancetta
2 leeks
75ml crème fraiche (or double cream if you prefer)
2tsp Dijon mustard
125g samphire
1 bay leaf
1 handful of chopped flat leaf parsley

Melt the butter in a pan. Add the lardons and brown them. Slice the leek lengthways and wash it. Cut it again into pieces about an inch (2.5cm) long. Add the leeks, chopped shallots, bayleaf and half the parsley to the pot.

Stir, cover and sweat them over a low heat until the leeks and shallots are soft but not brown, for five to 10 minutes. Turn up the heat and add the cider, mussels, clams and samphire. Cover and cook for three to five minutes, until the shellfish have opened, giving the pan a shake from time to time.

Meanwhile, combine the cream and Dijon mustard. Take the shellfish out and keep them war. Remove and throw away any that have not opened. Pour the crème fraîche and mustard into the sauce and give it all a stir.

Reduce it by a third. Return the shellfish to the sauce and give everything a swish. Then serve the shellfish and sauce in bowls, scattered with the remaining parsley.

You can accompany this with more of the same cider and some crusty bread.

1) Clean the shellfish and the leeks. Chop the leeks, shallots and parsley.
2) Fry the lardons in the butter until they are brown on a low heat.
3) Add the chopped leeks, shallots, bayleaf and half the parsley. Cover and sweat them until the leeks are soft but not brown (5-10mins). Shake them occasionally.
4) Turn up the heat. Add the cider, mussels and clams. Stir them up. Cover them and cook them until the shellfish open. (3-5 mins).
5) Take them out of the pot. Discard any that don’t open by themselves. Keep the rest warm.
6) Combine the cream and mustard and mix it into the sauce.
7) Return the shellfish to the pot and stir it.
8) Serve it in bowls scattered with the remaining parsley.

Cider and seafood tips

How to store fresh shellfish

You could use frozen but the ideal is to buy your shellfish fresh. It’s better to eat them the day you buy them. However, you can store fresh shellfish for 24 hours in the salad tray of your fridge. Cover them with a wet tea cloth or seaweed and keep them at 2oC. Use seawater or fresh water with a tablespoon of salt added for every litre fresh water will kill them.

Soak the clams in cold water also with a tablespoon of salt in each litre, to rid them of sand and grit. De-beard the mussels by pulling out any threads emerging from between the shells and scrape off any barnacles. When you’re ready to cook them, wash the mussels and the clams in cold water.

Open or closed? — the golden rule

The firm rule is to discard mussels or clams that are open when you’re preparing them and remove any that are still closed when they’re cooked.

Find out more about cider and seafood

The Marine Conservation Society’s Good Fish Guide is designed to help you make the right sustainable seafood choices.

How To Cook Clams

For perfect steamed clams, follow this simple step-by-step guide.

The steam-method for cooking clams is excellent for cooking small to medium-sized varieties of clam.

1. To steam-cook clams, you will need at least 1 pound clams, 1/4 cup white wine, 1 teaspoon minced garlic, and 1 tablespoon butter. We&aposre using common littleneck clams to illustrate how to steam clams.

Cooking already cleaned clams with this method will take 3 to 4 minutes.

2. Preheat a large saucepan to a medium heat. Melt the butter in the saucepan, and stir in the garlic. Cook the garlic until it reaches a tan color. Be careful not to burn the garlic. If the garlic is overcooked or burned, throw out both the fat and the garlic, then wipe out the pan and start over.

3. Pour clams into the saucepan. Do not add too many clams to the pan at once. If the clams are stacked on top of each other, the weight of the other clams will make it more difficult for the clams on the bottom to open. With this method, you should only cook enough clams to cover the bottom of the pan. Stir the clams around in the garlic butter until the shells are coated, this will evenly distribute the heat within shells.

4. Once the clams have been coated, add about 1/4 cup of wine per dozen clams. This creates the steam required to open the shells. It will also decrease the overall heat within the pan. Cover the clams with a lid--the clams will receive heat evenly from all sides.

5. After about 4 minutes, remove the lid. Most, if not all of the clams should be open. Clams, unlike mussels, only open when they are cooked all of the way through. If some of the clams have not opened, they were either not cooked long enough or they are bad and should be discarded. Be careful not to cook clams too long or they become tough.

6. When clams open, they release natural clam juice. This juice is often used as a base for items like Clam Chowder. We recommend serving the clams in their juice and accompanying the dish with slices of fresh bread to soak up the juices. Steamed clams can also be served over pasta.

Recipe Preparation

Make the salsa macha (instructions below).

Brush clam shells clean under cold water. Rinse well and drain in a colander. Tap clams to be sure they close tightly. Discard any clams that do not close when tapped.

Heat 2 tablespoons oil from the salsa macha in a medium-large (4- to 6-quart) heavy pot, such as a Dutch oven, over medium-high heat. Add the Frontera Salsa and cook, stirring, until rapidly boiling, about 2 minutes. Stir in broth, Modelo Negra and 3 tablespoons of the chile solids from salsa macha. Heat to a boil, then taste and add salt to taste. (Recipe can be made several hours ahead of time refrigerate.)

Season the mayonnaise by stirring in some of the solids from the salsa macha.

Just before serving, heat the broth mixture to the boil. Add the clams to the pot. Reduce the heat to medium and cover pot tightly. Cook until the clams begin to open, usually about 5 to 8 minutes.

Transfer clams to 4 serving bowls. Taste pan juices and adjust seasoning with more salsa macha and salt as desired. Spoon mixture evenly over clams. Sprinkle with cilantro. Pass the spicy mayo to dollop on top of clams. Use bread to enjoy the pan juices.

Angel Hair with Clams

Discard any clams that are broken or do not clamp shut when tapped. In a large saucepan, heat the oil and garlic cloves over moderate heat. Cook just until the garlic begins to sizzle. Stir in the clams, white wine, parsley, red-pepper flakes and the salt. Cover and bring to a boil over high heat. Cook, shaking the pan occasionally, just until the clams begin to open, about 3 minutes. Remove the open clams and continue to cook, uncovering the pot as necessary to remove the clams as soon as their shells open. Discard any clams that do not open. Remove 4 clams for garnish. When cool enough to handle, remove the remaining clams from their shells, holding them over the pan to catch all the juices. Cut the shelled clams in half. Pour the broth through a sieve lined with a paper towel into a large pot. In a large pot of boiling, salted water, cook the angel-hair pasta until just done, about 3 minutes. Drain. Add the butter to the reserved clam-cooking liquid. Bring to a boil over moderate heat. Add the angel-hair pasta and simmer, stirring, for two minutes. Taste and add salt if needed. Remove the pot from the heat, add the clams and toss. Serve, garnished with the 4 reserved clams.

Cleaning Fresh Clams

Clam shells harbor lots of sand and should always be scrubbed. First discard any that are broken or that don’t close when tapped. Clams can also have some sand inside the shell. If they’re to be cooked in liquid that can be strained, as in this recipe, preliminary soaking to purge them of sand is not necessary. If, however, the clams are to be cooked directly in the sauce, they should be soaked first in salted water (one handful salt per each quart of water). Add the clams and let soak for one to two hours. They’ll open slightly and release their sand.

Wine Pairing

Choose a light, crisp and refreshing white wine from a coastal area in Italy, such as Verdicchio from the Marches region or Pinot Bianco from the Veneto region. Look for a young version of either of these wines.

1 ingredient, 4 quick recipes: Watermelon

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Adriana Urbina is an In The Know cooking contributor. Follow her on Instagram and visit her website for more.

While you’re probably already gearing up to eat lots of watermelon and fruit this summer, know that there’s good reason to keep up the melon obsession: Watermelon has a variety of beneficial properties, like its high quantity of water and fiber, plus the rind and seeds both have a surprisingly large number of health benefits. Chances are, when you eat watermelon, you eat it until you reach the green peel and then toss it. But you actually can eat the watermelon rind and seeds, too! By doing so, you can cut down on waste while also creating more delicious recipes for your week.

For example, homemade pickled watermelon rind takes on a tart taste and a crunchy texture that’s similar to pickled cucumbers. I love adding it to a charcuterie board, salads or eating it right from the jar! Watermelon-seed crumble, on the other hand, is great for sprinkling in your salads, smoothies and breakfast protein, as they’re a rich source of vitamins, proteins and omega-3 and omega-6 fatty acids themselves.

Today, I’m bringing you four delicious and nutritious recipes that you’ll be adding to your weekly rotation: toasted watermelon seeds/powder, pickled watermelon rinds, watermelon vinaigrette and chili lime watermelon salad with cotija cheese.

John Dory Poached in an Apple Cider Court Bouillon

Sometimes the newest trends in cooking aren’t necessarily the best. The court bouillon is a French technique so old it has nearly been forgotten, but you can’t beat it for adding flavor.

A court bouillon is a quickly made stock. If you’ve had a poached salmon, you’re probably familiar with the idea. Taste one fish cooked in water and another poached in a wine-and-herb-enhanced liquid and you’ll realize the difference immediately.

But there is a whole range of possible preparations involving court bouillon that use other foods-everything from beef to vegetables.

Making a court bouillon is easy-it’s just a quick stock enhanced by some sort of freshening acidity. Simmer sliced onions, carrots, peppercorns and fresh herbs for 10 or 15 minutes, add a healthy dose of sharp white wine, and you have a beautiful cooking medium-not just for the oft-poached salmon but for lean fish as well.

You can improvise from there. Try a fennel court bouillon (water or fish stock with fennel, wine and, if they’re handy, fresh herbs) to cook bass, cod and sole.

Move further away from the classical edge and poach fish in a combination of apple cider, onion and cinnamon. Shrimp become brilliantly flavored when the poaching liquid is infused with fresh chiles.

Replace the fish with chicken breast, and add plenty of eye-opening spices-anise, allspice, curry and plenty of acidity.

The poaching liquid not only gives flavor, it also soaks up some of whatever is being cooked in it-becoming a fortified stock that can be refrigerated or frozen for later use in soups and sauces. Or you can reduce the cooking liquid right away to make a quick sauce for what you’ve cooked.

Poaching is one of the gentlest forms of cooking as well. You’ve got to work hard to overcook even the most delicate fish.

Finally, poaching in court bouillon is a flavorful way of cooking without adding calories (unless, of course, you emulsify lots and lots of butter into the reduced liquid for a sauce-something we recommend enthusiastically).

It seems almost immoral to boil filet mignon, but poached in fresh beef broth with celery root and leeks, lemon and coriander, it is a revelation of flavor and melting tenderness. Use plenty of broth as a sauce (adding butter or olive oil at the end to compose an elegant “stew’), and strain what’s left of this court bouillon for an amazing, fortified beef stock.

And why boil vegetables in salted water when you can poach them in something that’s delicious in itself-a light vegetable or chicken stock packed with fresh herbs? Vegetables that will be served cold are particularly enhanced by being cooked in a quick stock. Just don’t add any acidity-green vegetables will turn brown.

As with all basic techniques, matters of finesse make all the difference:

* Since most court bouillons are distinguished by their acidity, it should be added just before you cook the main item to maintain the freshness of flavor.

* Saute or sweat the flavoring vegetables first to enhance their flavor.

* Always strain and reserve any of this valuable cooking liquid for further use.

Here, as in all matters of the stove, reducing a method to its basics lays bare the underlying principles (in this case, infusing food with the flavor of the cooking medium) and frees your imagination to explore what is possible.

Apple Cider Mustard Glaze

This glaze amplifies the apple cider flavor of the Spiced Apple Cider Brine and adds a bit of a savory edge with garlic and Dijon mustard.

2 cups unsweetened apple cider, reduced to ¼ cup
2 tablespoons unsalted butter, room temperature
2 teaspoons Dijon mustard
4 cloves garlic, peeled and minced
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

  1. In a small saucepan, reduce the apple cider to ¼ cup.
  2. Remove from the heat and stir in the butter, mustard, garlic, salt, and pepper.
  3. Cool, cover, and refrigerate until needed.
  4. Warm before using, and proceed as directed above.

Cookin’ with Gas (inspiration from around the web)

Copy­right 2011 Susan S. Bradley. All rights reserved.

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Oysters with Apple Cider Vinegar

Only the Pennsylvania Dutch would think of eating oysters with apple cider vinegar. This was my grandfather's favorite appetizer before Thanksgiving dinner. Apparently, back in the day, a man would drive through the town selling fresh oysters from his truck when they were in season. My mother absolutely loved oysters made this way. Actually, it is not so unusual to serve oysters with vinegar. There is a vinegar-based French sauce called a mignonette that is often used with raw oysters, but I have never seen a version with apple cider vinegar, which was the PA Dutch vinegar of choice for everything. Oyster cocktails made this way are a quick and easy seafood appetizer for any occasion.


Shuck the oysters, keeping the oyster and juices in half of the shell. Place 6 shells on each serving plate. Drizzle each oyster with about 1/2 teaspoon of vinegar, more or less according to taste. Season with salt and pepper. Serve immediately.

Notes: Actually, my grandfather was never that fancy. He just placed the oysters and juices in a small bowl, adding the vinegar, salt and pepper. My mother used to purchase shucked oysters and do the same. Nowadays, we have to be very cautious about eating raw oysters or clams. Be certain to purchase them from a reputable fish monger. If you do not want to eat raw oysters, this would be very good using oysters that are poached or broiled just until hot, but still plump and juicy.

Watch the video: Linguine with Clams Recipe (June 2022).


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