Clam Bake

Its harvest season here where we are and yet the weather still offers a lovely warm day to enjoy. Often we gather with friends and have a feast of sorts. This delicious clam bake from rachael ray would make a nice offering to share with friends.

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August 2011





John Kernick enlarge

E-mail Print Share By: Rachael Ray

From: 30-Minute Meals »



I love corn on the cob. There’s a picture of me in a family album: Asleep in my high chair, I have a firm grip on a gnawed-tothe- core corncob. I loved the sweet taste of corn so much that I cried if my mother took away the cob, the kernels long gone—a toddler’s unfit teething toy. I turn 43 this month, and I try not to throw such fits when summer’s gold rush of corn runs out.

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4 Servings

15 900 915 IngredientsRICE:2 1/2 cups chicken stockA generous pinch saffron threads (about 24)2 tbsp. butter1/2 cup broken thin spaghetti or orzo pasta1 cup organic white rice1 plum tomato, seeded and choppedCLAMS AND CORN:2 tbsp. EVOO1/2 lb. cured chorizo, casings removed and meat diced 1/2 inch thick2 large ears corn, shucked and cut into 4 pieces each1 fresno or long hot red chile pepper, thinly sliced4 cloves garlic, thinly sliced1/2 cup crisp beer or dry white wine4 lbs. littleneck or manila clams (about 12 clams per person), scrubbedA generous handful cilantro or flat-leaf parsley, choppedDirections:1.In a medium saucepan, heat the stock and saffron together to steep the saffron threads, about 5 minutes.







2.In a medium pot, melt the butter over medium heat. Add the pasta and brown until nutty and fragrant. Stir in the rice, then stir in the tomato and saffron stock and bring to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes.







3.Meanwhile, in a dutch oven with a tight-fitting lid, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and brown for a couple of minutes. Stir in the corn, chile pepper and garlic.







4.Add the beer (or wine) and clams; scatter the cilantro (or parsley) on top. Cover the pan and cook until the clams open, 7 to 10 minutes. Discard any unopened clams. Stir to combine the sauce. Serve the pasta and rice in shallow bowls, topped with the clams, corn and sauce