Steamed Clams With Jalapeño Butter Food

STEAMED CLAMS

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.

STEAMED CLAMS WITH JALAPEñO BUTTER

Steps:

• Scrub the clams under cold running water to remove grit and sand, then set aside.
• Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
• Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
• While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
• Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.

CLAMS WITH JALAPEñO, LEMON, AND BASIL

Steps:

• Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

STEAMED CLAMS IN BUTTER AND SAKE

Steps:

• Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
• Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
• Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

STEAMED CLAMS

Steps:

• Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
• Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
• Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.

CLAMS WITH JALAPENO, LEMON AND BASIL

Steps:

• Melt butter in very large pot over medium-high heat.
• Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes.
• Add tomato sauce, wine, and lemon juice and bring to boil.
• Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open).
• Add basil and lemon peel.
• Season with pepper.
• Transfer clams and sauce to large bowl and serve.

BUTTER-STEAMED CLAMS

Steps:

• Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
• Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
• Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
• Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.

CLAMS WITH ZUCCHINI AND JALAPEñO

Steps:

• Scrub clams well and in a large bowl cover with salted cold water. Cut zucchini into 2 x 1/2-inch sticks. Wearing rubber gloves, halve jalapeño lengthwise and discard seeds from one half. Finely chop jalapeño and onion. In a large saucepan heat 2 tablespoons butter over moderately high heat until foam subsides and sauté zucchini, jalapeño, and onion, stirring, until zucchini is crisp tender, about 5 minutes. Transfer zucchini mixture to a bowl.
• In pan melt remaining tablespoon butter over moderately high heat and add clams and wine. Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a serving bowl. Reserve cooking liquid in pan. (Discard clams that are unopened after 8 minutes.) Stir zucchini mixture into reserved cooking liquid and pour over clams.
• Serve clams with bread.

STEAMED CLAMS WITH CILANTRO BUTTER

Steps:

• Place broth and butter in a large Dutch oven over medium heat.
• When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
• Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

BEER-STEAMED CLAMS

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.