Little Neck Clams In Wine And Garlic Broth Food

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 LITTLENECK CLAMS

Steps:

• In a large sauté pan over medium heat, melt 4 tablespoons of butter.
• Add the garlic, shallots and green onion and cook for 3-5 minutes or until softened, stirring occasionally.
• Add 1 teaspoon old bay seasoning, stir to combine
• Add the cockles and cook for another 5 minutes.
• Add the white wine and chicken broth.
• Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally, depending on the size of your clams, from 3 to 5 minutes.
• Stir in the lemon juice.
• Add the remaining 4 tablespoon of butter and the cream and stir, remove from heat.
• Garnish with parsley and serve immediately.
• Serve with warm, crusty sourdough bread.
• Enjoy!
• Karen Harris https//www.bittersaltysoursweet.com

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.

CLAMS IN BROTH

Steps:

• Cook clams:
• In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
• While clams cook, grill bread:
• Preheat grill (high heat).
• Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
• When clams are cooked, stir in parsley. Serve clams with grilled bread.