How To Cook And Eat Steamer Clams Food

NEW ENGLAND STEAMERS

New England Steamers image

Provided by Food Network Kitchen

Time 25m

Yield 3 pounds steamer clams

Number Of Ingredients 0

Ingredients

Steps:

Bring 2 1/2 cups water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Add 3 pounds scrubbed steamer clams; cover and cook until they open, about 10 minutes (discard any that do not open). Drain, then strain the liquid. To eat, remove the clams from their shells and rinse in the liquid. Dip in melted butter and serve with lemon wedges.

STEAMED CLAMS FOR TWO

Steamed Clams for Two image

I came across this recipe and first thing I thought was "Not the Steamed Clams I grew up on" but thought this was a more elegant version of the steamed clams I loved eating as a kid in the summer. I haven't tried this recipe yet but can't wait to try these and surprise my family with these. Recipe source: Bon Appetit (March 1984)

Provided by ellie_

Categories Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons butter, melted
1/4 cup white wine
1/4 cup water
1 tablespoon parsley, minced
1 dash hot pepper sauce
1 1/2 lbs clams, scrubbed
lemon wedge, garnish

Steps:

In the bottom of a steamer bring 2 tablespoons butter, wine, water, parsley and hot pepper sauce to a boil.
Arrange clams on rack and place in steamer. Cover and steam for 6-10 minutes or until clams open. Discard any clams that do not open.
Divide clams (in their shells) in two bowls.
Strain broth and ladle over clams.
Divide remaining butter (4 tablespoons) between 2 small dishes (for dipping). Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 582.5, Fat 37.9, SaturatedFat 22.2, Cholesterol 207.4, Sodium 443.1, Carbohydrate 9.7, Fiber 0.1, Sugar 0.3, Protein 43.9

STEAMED MAINE CLAMS

Steamed Maine Clams image

There is nothing fancy about steamed clams the Maine way. Just soak the clams in salted water with some cornmeal that they cipher through them to get rid of some of the grit. Then scrub and steam. Last of all---dunk in butter. Mussels may be used in place of the clams.

Provided by Mimi in Maine

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 -6 lbs clams
1 gallon water
1/3 cup kosher salt
1/3 cup cornmeal
butter (to dunk them in)

Steps:

In a large container place the gallon of water and salt.
Put clams into his container and sprinkle cornmeal over it; place in refrigerator and let sit for about 20 minutes.
Drain.
With a stiff brush, scrub and clean the clams with cold water to get the grit off before cooking.
Put about 1/2"-1" of water in the bottom of a clam steamer or other pot; bring to boiling.
Place the clams on steamer rack over the water.
Cover and steam for about 5-10 minutes only till shells open; don't overcook.
Discard any clams that don't open.
Dunk in butter.

Nutrition Facts : Calories 456.7, Fat 5.9, SaturatedFat 0.6, Cholesterol 192.9, Sodium 9761.7, Carbohydrate 22.4, Fiber 0.7, Sugar 0.1, Protein 73.3

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