MANILA CLAMS IN GARLIC AND BEER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.
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
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.
SPICY SPAGHETTI WITH CLAMS AND RED BELL PEPPER
Steps:
- Heat oil in heavy large pot over medium-high heat. Add bell pepper, garlic, oregano and dried red pepper. Sauté until bell pepper is almost tender, about 5 minutes. Add tomatoes and wine and simmer until flavors blend, about 2 minutes. Add clams. Cover and cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl (discard any that do not open). Season sauce to taste with salt and pepper.
- Divide spaghetti among 4 bowls. Top with sauce and clams and serve.
BAKED CLAMS WITH GARLIC
This is such a simple recipe. Add chopped bits of crispy bacon on top if you want.
Provided by Alex Guarnaschelli
Time 1h
Yield 40 clams
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
- Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
- Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
- Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.
CLAMS WITH RED BELL PEPPER & GARLIC
This is a delicious recipe from a July, 1996 Bon Appetit magazine. Serve with a loaf of bread to dip in the incredible broth. Enjoy.
Provided by Mary Close
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place clams in a large bowl. Add enough cold water to cover. Sprinkle with cornmeal and salt. Let stand 1 hour. Drain clams and rinse well.
- Combine wine, bell peppers, butter, oil, garlic and lemon peel in a large pot.
- Bring to a simmer over medium heat. Cover and cook 2 minutes.
- Increase heat to high and add all clams and chopped cilantro. Cover pot and cook until clams open, about 8 minutes. Discard any clams that do not open. Ladle clams and broth into bowls and serve.
Nutrition Facts : Calories 235.2, Fat 13.6, SaturatedFat 4.7, Cholesterol 44.8, Sodium 966.6, Carbohydrate 8.6, Fiber 1, Sugar 1.7, Protein 11.9
ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS
Categories Pork Shellfish Appetizer Bake Bacon Clam Bell Pepper Fall Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as appetizers
Number Of Ingredients 7
Steps:
- Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
- Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
- Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.
CLAMS WITH RED PEPPERS AND PASTA
Make and share this Clams with Red Peppers and Pasta recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrub clams; cover with water and vinegar.
- Let stand 30 minutes; drain and rinse.
- Prepare pasta according to package directions so that its completion coincides with the rest of preparation.
- Heat oil and butter in a skillet.
- Add garlic and hot pepper.
- Saute gently about 1 minute.
- Stir in remaining ingredients and clams.
- Cover and simmer 6 to 10 minutes until clams open.
- Serve over cooked pasta.
Nutrition Facts : Calories 444.3, Fat 14.9, SaturatedFat 4.9, Cholesterol 59.6, Sodium 409.8, Carbohydrate 51.2, Fiber 3.5, Sugar 4.5, Protein 25
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