Steamers Food

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STEAMED LITTLENECK CLAMS WITH SWEET CORN AND BASIL



Steamed Littleneck Clams with Sweet Corn and Basil image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 stalks celery, thinly sliced
2 cloves garlic, chopped
1/2 stick Spanish chorizo or linguica sausage, diced
Pinch crushed red pepper
24 littleneck clams, scrubbed clean
1 cup Portuguese white wine, or other dry white wine
Salt and ground black pepper
2 tablespoons unsalted butter
4 ears fresh corn, kernels sliced off of the cobs
1/4 cup chopped fresh parsley
10 leaves fresh basil, julienned
1 loaf crusty French bread

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.

NEW ENGLAND STEAMED CLAMS



New England Steamed Clams image

Provided by Food Network

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 5

4 pounds soft-shell clams
Cornmeal
1 rib celery
8 sprigs parsley
Hot melted butter, for serving

Steps:

  • Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.
  • Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
  • Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

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.

STEAMERS



Steamers image

Provided by Sandra Lee

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 pounds live littleneck clams, scrubbed
1/3 cup kosher salt
1 cup cornmeal
1/2 cup unsalted butter
1 small shallot, minced
2 leeks, cleaned and sliced, white and light green part only
2 pounds live mussels, beards removed and scrubbed
2 teaspoons salt-free seafood grill and broil seasoning
1/2 teaspoon red pepper flakes
1 bottle (750ml) Chardonnay or other white wine
2 teaspoons crushed garlic
Crusty sourdough bread, for serving

Steps:

  • At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.
  • In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.
  • Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth.

NEW ENGLAND STEAMERS



New England Steamers image

Provided by Food Network Kitchen

Time 25m

Yield 3 pounds steamer clams

Number Of Ingredients 0

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.

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