STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS
These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.
Provided by David Tanis
Categories dinner, weekday, seafood, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
- Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
- Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
- In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.
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
STEAMED CLAMS
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams
CHERRYSTONE CLAMS STEAMED IN WINE WITH PARMESAN DRIZZLE.
This recipe looks so delicious I had to share! Found online and changed up a bit to our tastes. Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes. The clams will draw the cornmeal in and clean everything out really nicely. Drain clams and rinse well to discard any sand and cornmeal.
- In a large pot on medium high heat melt butter and olive oil. Add onions and saute for about 5 minutes or until they begin to brown. Using a garlic press mince the garlic into the pot, stir and cook for about 1 minute more.
- Add wine and clams and reduce heat to medium. Cook clams for about 8 - 12 minutes or until all shells are open.
- Meanwhile, make parmesan drizzle by melting butter and cream cheese in a saucepan. When melted whisk to combine. Add milk and half and half to flour and whisk until no lumps remain. Whisk mixture into butter and cream cheese in pan and add parmesan cheese. Continue to whisk until slightly thickened. Keep warm.
- Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes. Salt and pepper to taste if desired.
- To serve, place pasta in a shallow bowl and top with some of the clams making sure to spoon some of the delicious sauce on top. Drizzle with the parmesan drizzle.
Nutrition Facts : Calories 1202.3, Fat 50.8, SaturatedFat 25, Cholesterol 300.1, Sodium 715.5, Carbohydrate 82.3, Fiber 4, Sugar 4.2, Protein 89.7
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
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