SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
WHITE WINE AND GARLIC STEAMED CLAMS
My boyfriend and I went to a restaurant in Newport, RI and got this dish so many times they finally gave us the recipe...we never went back because we make it so much at home! Easy and delicious...just have extra bread on hand for dipping!
Provided by kristineaston
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in large pan (use enough to lightly coats bottom -- about 3 TBSP).
- Saute garlic until a little soft (DO NOT let it brown).
- Place clams in pan on top of oil & garlic (try to place in single layer, but can be double on top of each other).
- Add enough white wine to barely cover/meet the middle of the clams.
- Add crushed red pepper and thyme (you can change the amounts to your liking -- I usually make it pretty spicy).
- Cover with a tight lid and steam until all clams have opened (I use a clear glass top so I can watch them and not have to take the lid off, but you don't have to).
- Poor into large bowl and serve.
- Enjoy with some crusty bread for dipping in the sauce.
Nutrition Facts : Calories 389.7, Fat 22.9, SaturatedFat 3.1, Cholesterol 88.7, Sodium 149.2, Carbohydrate 10.6, Fiber 0.6, Sugar 0.6, Protein 34
CLAMS IN GARLIC & WHITE WINE
Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
- Remove to paper towel to drain.
- To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
- Sprinkle with prosciutto and remaining parsley.
- Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
WHITE WINE-STEAMED CLAMS
Provided by Marc Murphy
Time 25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
- Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
- Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.
LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE
Steps:
- Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
- Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
- In a small bowl, combine all ingredients, to taste.
CLAMS AND PASTA IN WHITE WINE SAUCE
This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :)
Provided by daisygrl64
Categories Weeknight
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
- add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
- meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
- sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 566.4, Fat 9.3, SaturatedFat 4.1, Cholesterol 93.3, Sodium 241.5, Carbohydrate 71.6, Fiber 3, Sugar 1.9, Protein 40.6
CLAMS IN WHITE WINE SAUCE
Make and share this Clams in White Wine Sauce recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes.
- Add clams and heat just until they open. Discard any that do not open.
CLAM PASTA WITH GARLIC & WHITE WINE - AUSTRALIA
This recipe is submitted for play in ZWT8 - Australia/New Zealand. The recipe is courtesy of Syrie Wongkaew. What better dish to serve than a steaming plate of clams with pasta. These sweet clams are steamed in a light broth of fresh tomatoes, onion, garlic and white wine and served with spaghetti or linguine pasta. For best results use fresh clams if possible to really take advantage of their salty sweetness.
Provided by Baby Kato
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil some water in a large pot for the pasta and cook the pasta according to instructions on package. Have it ready around the same time as the clams or just a bit before.
- Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
- Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
- Next add the garlic, chili flakes and salt and stir for about 20 seconds.
- Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
- Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
- Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
- Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.
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