STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
STEAMED CLAMS WITH SPICY GARLIC BREAD
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl.
- Add the shallots to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, salt, pepper, ginger and turmeric. Add the clams, cover the skillet, and steam until the clams open, 6 to 7 minutes.
- Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth and pour over the clams and sausage. Sprinkle with the lemon thyme.
- Serve immediately with Spicy Garlic Bread.
- Preheat the oven to 350 degrees F. Cut the bread in half lengthwise through the top of the loaf without cutting all the way through to the bottom. Cut the bread crosswise into 1-inch slices without cutting all the way through to the bottom.
- Stir together the butter, garlic, crushed red pepper and salt. Spread over the bread and between the slices.
- Place the loaf on a baking sheet and bake until golden brown, 5 to 7 minutes. Serve warm.
STEAMED CLAMS
This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering.
Provided by Sara Welch
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Heat a large pot over medium heat. Add the butter and melt it.
- Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
- Add the white wine and bring to a simmer; do not boil.
- Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
- Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.
Nutrition Facts : Calories 214 kcal, Carbohydrate 5 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 516 mg, Sugar 1 g, ServingSize 1 serving
BUTTERY GARLIC STEAMED CLAMS
Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!
Provided by Amy
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add wine and lemon juice. Bring to a boil.
- Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
- Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.
STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS
These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.
Provided by David Tanis
Categories dinner, weekday, seafood, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
- Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
- Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
- In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.
STEAMED CLAMS IN GARLIC SAFFRON BROTH
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Crumble saffron into 1 cup of boiling water. Set aside to steep.
- Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
BEER-STEAMED CLAMS
Favorite clam recipe. Very easy to complete.
Provided by kjeremy2
Categories Main Dish Clams
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
- Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
- While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg
STEAMED CLAMS WITH SHERRY, GARLIC & HERBS
Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat.
- Add garlic, shallot and herbs and saute 2 minutes.
- Add clams, dry Sherry and bottled clam juice.
- Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
- Add butter to saucepan and stir until melted.
- Using tongs, divide clams among 4 soup bowls.
- Ladle broth over the clams and sprinkle with green onions.
- Serve with bread.
BUTTER-STEAMED CLAMS
Categories Low Sodium Clam Boil Butter
Yield serves 8 as an appetizer, 4 as a main course
Number Of Ingredients 11
Steps:
- Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
- Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
- Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
- Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.
GARLIC STEAMED CLAMS
Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!
Provided by Bergy
Categories Lunch/Snacks
Time 8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Discard any clams that are not firmly shut.
- Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
- Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
- Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
- To serve, place the clams in a shallow bowl & pour the broth over them.
Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.7, Cholesterol 29.6, Sodium 52, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 11.6
GARLIC BUTTER SAUTEED CLAMS RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 8
Steps:
- 1. Heat up a skillet on medium heat. 2. Add the butter and saute the garlic until slightly browned. 3. Add the clams, and quickly toss around with a wooden spoon. 4. Add the wine and cayenne pepper. 5. Cover the skillet and let cook for 1 minute, or until the clams are all open. 6. Add the lemon juice and parley, stir to combine well. 7. Remove from heat and serve with lemon wedges immediately.
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