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Title: Clams With Quinoa
Yield: 6 Servings

Ingredients

     24    Littleneck clams
      3 c  Shucked cherrystone clams,
           -with liq
      4 c  Clam juice or water; as
           -needed
    3/4 c  Quinoa
      3 tb Olive oil
      1    Onion; finely chopped
      4    Garlic cloves; finely
           -chopped
      2    Jalapeno chiles; seeded,
           -chopped fine
      1    Bay leaf
      1 tb Ground cumin
    1/4 ts Freshly-ground black pepper
      1 tb Tomato paste
      8 sm Red rose potatoes; quartered
      1 c  White wine
      2    Garlic cloves; slivered
      1 ts Salt
    1/2 ts Red pepper flakes
      1    Red bell pepper; stemmed,
           -seeded,
           ; cut fine julienne
    1/2 bn Cilantro, leaves only;
           -finely chopped

Instructions

Wash and vigorously scrub the littlenecks under cold running water. Place
them on a tray, cover with a damp cloth, and set aside until ready to
serve. Finely chop the shucked cherrystones and set them aside,
refrigerated. Pour the clam liquor through a strainer lined with a double
thickness of dampened cheesecloth. Add enough additional clam juice or
water to make the liquid up to 5 1/2 cups. Set aside, refrigerated.
Place the quinoa in a bowl and add enough cold water to
cover by about 2 inches. Let soak for 5 minutes, then massage the grain
between the palms of your hands for a moment. Strain through a fine
strainer, rinse with cold running water, and repeat the soaking and rubbing
process. Set the quinoa aside to drain.
In a large casserole with a cover, preferably
earthenware, heat the olive oil over medium-low heat. Add the onion and
saute until it is totally translucent but not browned, about 8 minutes.
Increase the heat to medium and add the garlic, chiles, bay leaf, cumin,
and pepper. Stir over the heat for2 minutes more, or until the aroma of
the garlic is released. Add the tomato paste, chopped clams, and potatoes
and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice,
bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook
for 25 minutes more, stirring occasionally.
While the quinoa is cooking, in
another large saucepan reduce the white wine by half over medium heat. Add
the garlic, salt, pepper flakes, juliennedred pepper, and the remaining
1/2 cup clam juice and cook for 5 minutes, stirring occasionally. Add the
littlenecks, cover the pan and reduce the heat to low, and cook for 10 to
15 minutes, or until the clams have barely opened, gently stirring the
mixture once during the cooking time. Mound the quinoa mixture onto a
large platter and spoon the littlenecks, with all of their juice and the
peppers, over the top. Scatter the cilantro over and serve immediately.
This recipe yields
6 to 8 servings.
Recipe Source:
TOO HOT TAMALES
with Susan Feniger and Mary Sue Milliken From the TV FOOD
NETWORK - (Show # TH-6219 broadcast 03-19-1997) Downloaded from
their Web-Site - http://www.foodtv.com
Formatted for
MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-19-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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