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.
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.
WHITE WINE AND GARLIC STEAMED CLAMS
My boyfriend and I went to a restaurant in Newport, RI and got this dish so many times they finally gave us the recipe...we never went back because we make it so much at home! Easy and delicious...just have extra bread on hand for dipping!
Provided by kristineaston
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in large pan (use enough to lightly coats bottom -- about 3 TBSP).
- Saute garlic until a little soft (DO NOT let it brown).
- Place clams in pan on top of oil & garlic (try to place in single layer, but can be double on top of each other).
- Add enough white wine to barely cover/meet the middle of the clams.
- Add crushed red pepper and thyme (you can change the amounts to your liking -- I usually make it pretty spicy).
- Cover with a tight lid and steam until all clams have opened (I use a clear glass top so I can watch them and not have to take the lid off, but you don't have to).
- Poor into large bowl and serve.
- Enjoy with some crusty bread for dipping in the sauce.
Nutrition Facts : Calories 389.7, Fat 22.9, SaturatedFat 3.1, Cholesterol 88.7, Sodium 149.2, Carbohydrate 10.6, Fiber 0.6, Sugar 0.6, Protein 34
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
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 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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- Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)
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- Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
- Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
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- Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.
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