GARLIC BUTTER SAUTEED CLAMS RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 8
Steps:
- 1. Heat up a skillet on medium heat. 2. Add the butter and saute the garlic until slightly browned. 3. Add the clams, and quickly toss around with a wooden spoon. 4. Add the wine and cayenne pepper. 5. Cover the skillet and let cook for 1 minute, or until the clams are all open. 6. Add the lemon juice and parley, stir to combine well. 7. Remove from heat and serve with lemon wedges immediately.
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
GRILLED CLAMS WITH GARLIC BUTTER
This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.
Provided by Food Network
Categories appetizer
Yield 4 to 6 servings as an appetizer
Number Of Ingredients 7
Steps:
- Preheat a grill or Great Grates over medium heat.
- Scrub and rinse the clams. Keep refrigerated until ready to use.
- Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
- Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.
LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE
Steps:
- Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
- Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
- In a small bowl, combine all ingredients, to taste.
STEAMED CLAMS WITH SPRING HERBS
A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.
Provided by Melissa Clark
Categories easy, quick, main course
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
- Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
- Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
- Spoon pan juices over clams. Serve immediately.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 1312 milligrams, Sugar 1 gram, TransFat 0 grams
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