LITTLE NECK CLAMS IN WINE AND GARLIC BROTH
Little Neck Clams made with a wine and garlic broth are literally SO easy to make. It only takes 10 minutes to cook and only 6 ingredients are needed for this recipe for a quick meal that makes a big impression!
Provided by 2 sisters recipes
Categories Seafood Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, rinse the clams under cold running water and gently rub them together with your hands to allow any sand to rinse off their shells. Rinse and drain a few times. Leave them in cold water until ready to cook them.
- In a large saucepan, heat olive oil over low heat and add the garlic. Saute the garlic for only 1 minute to be fragrant (no need to brown the garlic). Toss in about 1/2 of the chopped parsley, and reserve the other half for later.
- Meanwhile, drain the clams into a colander and quickly transfer them directly to the pot with garlic and olive oil. Add in the crushed red pepper and salt. Cover. Stir the clams after a minute.
- Allow the clams to steam and simmer with the garlic for about 2 minutes. Pour in white wine and clam juice and cover again, continue to steam the clams, stirring occasionally, for about 2 to 3 minutes. Their shells will open gradually. Once all clams are fully opened, turn off the heat. No need to overcook them.
- Toss in the remaining chopped parsley. If serving alone, transfer clams along with broth to a large serving bowl and serve.
- Also, if you are planning to serve clams with spaghetti or linguine, bring a large pot of water to a boil. Add some salt (about 1 tsp.) and toss in the pasta. Cook the pasta to al-dente. Using a ladle spoon, grab some of the salted water (about 1/4 cup) from the pasta, and add it to the clams.
- Drain pasta, and transfer pasta to the pot with all the clams and broth.
- Stir and serve into individual serving bowls. Garnish on top with more clams in shells and sprinkle on top with freshly chopped parsley. Serve immediately.
- Serves 4 to 5
Nutrition Facts : Calories 305 calories, Fat 3.1 grams fat, Protein 28 grams protein, ServingSize 1 serving
STEAMED LITTLENECK CLAMS WITH SWEET CORN AND BASIL
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large, deep skillet over medium heat and add the olive oil.
- Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
- Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.
GRILLED CLAMS WITH GARLIC BUTTER
This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.
Provided by Food Network
Categories appetizer
Yield 4 to 6 servings as an appetizer
Number Of Ingredients 7
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.
LITTLENECK CLAMS WITH OIL AND GARLIC
Fresh littleneck clams are simmered in a basil-garlic broth which gently steams them open and infuses them with flavor. The sauce is amazing so make sure to serve it with the clams. This recipe can be served as an entree (over pasta) or appetizer (with bread). If you can't get littleneck clams you can substitute cherrystone. They are larger but will work just as well.
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a deep skillet over medium heat. Add the sliced garlic and cook until just light golden brown, about one minute. Do not let it burn. Add the clams, clam juice, fresh basil, and red pepper flakes. Bring to a boil then reduce the heat and let simmer until the clams open, about 8-9 minutes. Remove and discard any clams that do not open. Season to taste with salt and pepper. Transfer the clams and sauce to a wide bowl and sprinkle with parsley. Serve with bread to sop up the juices or serve over pasta. Recipe Source: Adapted from Quitos Restaurant, Bristol, R.I.
GRILLED CLAMS WITH FRIED GARLIC
Provided by Steven Raichlen
Categories quick, weekday, appetizer
Time 15m
Yield 4 appetizer servings; 2 light main-course servings.
Number Of Ingredients 5
Steps:
- Prepare a grill for direct grilling over high heat.
- Lightly brush the clams on both sides with olive oil. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes. (You could grill the clams on aluminum foil to catch juices.)
- Pour the lemon juice into a baking dish large enough to hold the clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices.
- Heat 3/4 cup olive oil in a small skillet on the grill. When hot, add the garlic and cook until golden brown, 1 to 2 minutes. Add the pepper flakes, and stir for 15 seconds. Pour this over the clams.
- Transfer the clams to 4 deep bowls. Whisk the juices in the baking dish for 1 minute and pour over the clams.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 20 grams, SaturatedFat 0 grams, Sodium 780 milligrams, Sugar 0 grams, TransFat 0 grams
CLAMS WITH CELERY AND TOASTED GARLIC
One of the easiest and most satisfying ways to serve steamed clams is next to thick slices of toast that have been drizzled with olive oil and rubbed with a cut clove of garlic. Another option is to take a slotted spoon and remove all the clams, leaving all the juicy goods behind and using that liquid to heat up a drained and rinsed can of small white beans, or to finish cooking pasta like linguine or spaghetti. Once the beans or pasta are warmed through and have soaked up some of that clammy business, pour it into a large bowl and top with the clams. This recipe uses littleneck clams; look for ones somewhere between the size of a large grape and small apricot. Cockles are an excellent smaller, sweeter substitute; they are extremely similar to clams in anatomy, flavor and texture. Most clams you buy have already been scrubbed and soaked to purge any sediment, mud or sand, but it's still a good idea to give them another scrub once you're in your own kitchen. And the chorizo (or bacon, or pancetta) is optional; if you leave it out, the recipe is pescatarian.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preferably using a natural bristle kitchen scrubber (a brand new kitchen sponge will work as well), scrub the clams well under running water. After the clams have been scrubbed and scrubbed again, let them hang out in a large bowl of cold water. This will allow any residual sediment or grit to free itself from the shells and settle at the bottom of the bowl while you do everything else.
- Heat oil, butter and chorizo or other pork product, if using, in a large pot (make sure it has a lid) over medium heat. Cook, swirling the pot occasionally until the butter has started to brown a little and the fat has begun to render from the pork, 3 to 4 minutes. (The pork won't be crispy, but that's O.K.; you're not looking for that.)
- Add the garlic and cook, stirring a minute or two until it begins to take on a toasty, light golden-brown color. Add wine and cook, letting it simmer until it's a little more than halfway reduced, 2 to 3 minutes. Add celery and season with salt and pepper. Cook, stirring occasionally until the celery is bright green and just tender, 2 to 3 minutes.
- Add clams and shake the pot so they settle nicely. Place the lid on the pot and give it the occasional shake, letting them steam open and release their juices, 3 to 5 minutes. (Larger clams will take longer.) The shaking of the pot is not only fun to do, but it gives all the clams quality time with the hottest part of the pot, which will encourage them to open around the same time, although there's always one or two clams late to the party. If there's one that just never makes it to the party (as in, it never opens), it's dead and should be thrown away.
- Toss the parsley, chives and celery leaves in a small bowl, then add lemon or lime zest and juice, and season with salt and pepper. Serve the clams with a hunk of crusty fresh bread or thick slices of toast that have been drizzled with lots of olive oil and rubbed with a cut clove of garlic, scattering the parsley mixture over everything.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 448 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC CLAMS
These clams steamed in a garlic mojo sauce are delicious served over pasta or even on their own as an appetizer with slabs of toasted bread. They are a component of arroz gordo, or fat rice, a dish from Macau that has much in common with paella.
Provided by Florence Fabricant
Categories seafood, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
- Cover pan and cook on low until clams open. Remove from heat and keep covered for use in fat rice. Or serve clams immediately along with the broth, if serving as an appetizer.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 104 milligrams, Sugar 0 grams
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
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