Green Garlic And Butter Clams Food

BUTTERY GARLIC STEAMED CLAMS

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.

GREEN GARLIC AND BUTTER CLAMS

Steps:

• Sauté the garlic and parsley in the butter until lightly browned. Season with black pepper, add water and clams. Cover and cook 5 minutes over high heat. Transfer the clams that have opened to a serving bowl. Continue cooking any clams that haven't opened for another 2-3 minutes. Discard any clams that haven't opened.
• When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded. Serve with fresh bread.

GRILLED CLAMS WITH GARLIC BUTTER

Steps:

• Preheat a grill or Great Grates over medium heat.
• Scrub and rinse the clams. Keep refrigerated until ready to use.
• Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
• Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

STEAMED CLAMS WITH CHICKPEAS AND GREEN GARLIC RECIPE

Steps:

• Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don't open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.

SCOTT URE'S CLAMS AND GARLIC

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.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS

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.

BAKED CLAMS WITH GARLIC

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.

GARLIC BUTTER SAUTEED CLAMS RECIPE - (4.1/5)

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.

GARLIC-STEAMED CLAMS

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.

UNBELIEVABLE CLAMS AND GARLIC

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,lemon and red pepper flakes, cover, and cook till most or all of the clams open.
• Discard any that do not open.
• Transfer clams and juice to large bowls.
• Sprinkle with parsley.
• Serve with warm crusty bread for dipping or on top of pasta!

STEAMED CLAMS IN GARLIC SAFFRON BROTH

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.