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.
CLAMS STEAMED IN CHAMPAGNE
Steps:
- Heat oil in heavy large pot over medium to high heat. Add clams and cook 2 minutes, tossing gently. Stir in garlic and shallots. Add champagne and cook 3 minutes. Cover and steam 5 minutes. Remove opened clams. Cover and cook remaining clams 5 more minutes, discard any that do not open. Transfer clams to bowls using slotted spoon. Boil liquid in pan until reduced to 2/3 cup about 5 minutes. Reduce heat to low. Mix in parsley and lemon juice. Season with salt and pepper. Spoon sauce over clams and serve.
WHITE WINE-STEAMED CLAMS
Provided by Marc Murphy
Time 25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
- Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
- Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.
CLAMS STEAMED IN CHAMPAGNE
Steps:
- Heat oil in heavy large pot over medium high heat. Add clams and cook 2 minutes tossing gently. Stir in garlic and shallots. Add champagneand cook 3 minutes. Cover and steam 5 minutes. Remove opened clams. Cover and cook remaining clams 5 minutes, discard any that do not open. Transfer clams to bowl using slotted spoon. Boil liquid in pan until reduced to 2/3 cup about 5 minutes. Reduce heat to low. Mix in parsley lemon juice. Whisk in butter 1 tablespoon at a time . Season with salt and pepper. Spoon sauce over clams and serve.
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
STEAMED CLAMS IN WHITE WINE SAUCE
Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.
Provided by jndeans
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
- Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g
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5/5 (54)Total Time 15 minsEstimated Reading Time 3 mins
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