BEER-STEAMED CLAMS ON A GAS GRILL
Ready in 20 minutes, all you need are clams and beer to make this summer beach favorite.
Provided by Sarah Caron
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat gas grill. Wash clams one at a time, scrubbing lightly to remove sand from outside.
- Set grill-proof pan (camping pan or cast iron pan) on grill rack. Pour beer into pan.
- Place clams on grill over medium heat. Cover grill; steam clams 5 minutes. Check and remove any clams that are wide open. Cover grill; continue steaming 5 minutes longer or until all clams have opened wide. Serve immediately.
Nutrition Facts : ServingSize 1 Seerving
BEER-STEAMED CLAMS
This recipe is good for littlenecks, countnecks or Manila clams. Serve this with lots of warm crusty bread to soak up all the juices!! From Cooking Pleasures magazine.
Provided by SkinnyMinnie
Categories Very Low Carbs
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crush the mustard seeds and the coriander seeds lightly in a mortar and pestle, or place the seeds in a heavy plastic bag and lightly crush with a mallet or rolling pin.
- In a large pot, bring beer, bay leaves, Old Bay, mustard seeds, coriander seeds and cayenne pepper to a boil over medium heat.
- Add the clams.
- Cover and steam 3-6 min or until the clams open, stirring once or twice.
- Discard any clams that DO NOT open.
- Serve clams with the broth in shallow bowls.
- Sprinkle with the chopped parsley.
Nutrition Facts : Calories 93, Fat 1, SaturatedFat 0.1, Cholesterol 29.6, Sodium 51.7, Carbohydrate 4.7, Fiber 0.2, Protein 11.5
MANILA CLAMS IN GARLIC AND BEER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.
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 CLAMS IN A BEER, LEMON AND GARLIC BROTH
Simple & tasty, using ingredients you probably have on hand. Prep time includes time to soak & clean clams.
Provided by Bolistoli
Categories Beginner Cook
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
- Combine all ingredients, except clams, in a large pot.
- Bring to slow boil over medium heat.
- Add clams, turn up heat to medium-high, and cover.
- Cook for 5-6 minutes, until shells are wide open.
- Discard any clams that do not open with the others, this means they are bad.
- Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).
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- 1. Heat the oil in a large, heavy-bottomed pot. Add the shallot and season lightly with salt and pepper. Cook until shallot is tender and translucent, about 5 minutes. Add the garlic and chili, and cook over medium heat, stirring to ensure the garlic does not burn, about 1 minute. Add the beer, bring to a boil and cook for 1 minute, then add the clams and any accumulated liquid. Lower the heat to a simmer, cover and steam the until they open, 6 to 8 minutes, shaking the pot a few times while the dish cooks to distribute the ingredients evenly.
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