STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
BEER-STEAMED CLAMS
Favorite clam recipe. Very easy to complete.
Provided by kjeremy2
Categories Main Dish Clams
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
- Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
- While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg
STEAMED MAINE CLAMS
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
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
STEAMED CLAMS WITH SHERRY, GARLIC & HERBS
Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat.
- Add garlic, shallot and herbs and saute 2 minutes.
- Add clams, dry Sherry and bottled clam juice.
- Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
- Add butter to saucepan and stir until melted.
- Using tongs, divide clams among 4 soup bowls.
- Ladle broth over the clams and sprinkle with green onions.
- Serve with bread.
STEAMED CLAMS WITH SMOKY HARISSA-CUMIN TOMATO SAUCE
Harissa and cumin are a smoky-flavored match made in heaven. They form the base for this tomato sauce that's brightened by lemon zest and the briny flavor of clams. Save any leftover sauce and toss it with pasta the next day.
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the leeks and garlic. Season with salt and cook, stirring occasionally and breaking apart the garlic with a wooden spoon, until the leeks soften, 3 to 4 minutes-don't let the garlic or the leeks char. Add the cumin seeds and cook, stirring, for a little less than a minute, just to toast. Stir in the harissa and lemon zest, then add the crushed tomatoes and 1 cup of water. Turn the heat up to high, bring to a boil and let boil just until the sauce thickens and reduces slightly, a minute or two. Add the clams, cover and let steam until most of the clams are opened up, 5 to 8 minutes (the stragglers will open in the residual heat). Discard any clams that are still sealed shut.
- Toast bread, if desired, to serve alongside. Top the clams with cilantro.
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
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