| This recipe is liked by 0 person(s). |
CLAMS - CRAB - Low Country Shellfish Purloo
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Low Country Shellfish Purloo Total Time: 35 minutes Serves: 4 | |
| 2 cups | Carolina Gold or other long-grain white rice |
| ½ cup | diced country ham |
| 2 tablespoons | olive oil |
| 1 small | onion, diced |
| 2 cloves | garlic, thinly sliced |
| 1 tablespoon | tomato paste |
| ½ teaspoon | red pepper flakes |
| ¼ cup | diced jarred piquillo or other sweet peppers |
| 3 cups | clam juice or fish stock |
| 2 sprigs | thyme |
| 8 little neck clams, scrubbed | |
| 16 | shrimps, peeled and deveined |
| 8 | oysters, shucked |
| 3 tablespoons | chopped parsley |
| ½ tablespoon | butter |
| ½ pound | picked crab meat |
| Flaky sea salt | |
| ½ | lemon |
1. Rinse rice in a sieve until water runs clear. Transfer rice to a small bowl and cover with cold water.
2. Heat oil in a lidded medium pot over medium heat. Sauté ham until browned, about 2 minutes. Stir in onions and garlic, and sauté until translucent, about 4 minutes. Add tomato paste, and cook until darkened, about 2 minutes.
3. Stir in pepper flakes, piquillo peppers, clam juice and thyme. Increase heat to medium-high and bring to a simmer. Stir in rice and return to a simmer. Cook, covered, until rice is just al dente, about 7 minutes.
4. Nestle clams into rice and steam, covered, until shells begin to pop open, about 5 minutes. Scatter shrimp and oysters over rice and cook, covered, until rice is tender and shrimp just curls, 3 minutes more. Remove lid and gently stir in half the parsley.
5. Meanwhile, melt butter in a small sauté pan over medium heat. Add crab and gently sauté until heated through, 2 minutes.
6. To serve, transfer rice and seafood to a platter and spoon crab meat over top. Season with remaining parsley, sea salt and a squeeze of lemon juice.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe