CHERRYSTONE CLAM RECIPE RECIPES
CHERRYSTONE CLAMS WITH GARLIC AND PARSLEY RECIPE - FOOD.COM
From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 dozen, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
- Scoop the clams out of the pot and remove and discard the top shells.
- Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
- Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
- Boil the liquid until it is reduced by half and add the cream.
- Continue boiling until it thickens slightly, being careful not to let the cream boil over.
- Season with salt and pepper.
- Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
- Spoon enough sauce into each clam to fill the shell.
- Bake 5 minutes until sauce bubbles.
Nutrition Facts : Calories 222.7, FatContent 15.6, SaturatedFatContent 9.2, CholesterolContent 83.9, SodiumContent 66.3, CarbohydrateContent 5, FiberContent 0.1, SugarContent 0.3, ProteinContent 12.2
CHERRYSTONE CLAM SEVICHE RECIPE - JASPER WHITE | FOOD & WINE
This spicy, refreshing seviche delivers a hit of briny, sweet clam flavor. The fishmonger can shuck the clams for you and pack them up in their liquor; be sure to get the shells too, for serving. Amazing Seafood Recipes
Provided by Jasper White
Yield 4
Number Of Ingredients 8
Steps:
- Shuck the clams over a medium bowl. Scrape and clean 20 of the best half shells and refrigerate.
- Cut the clams into 1/2 -inch pieces and place them in a clean bowl. Strain 1/4 cup of the clam liquor over the clams. Add the onion, lime juice, jalapeños, tomato and cilantro and season with pepper. Cover and refrigerate for at least 1 hour or for up to 2 hours.
- Nestle the clam half shells on a bed of finely crushed ice. Spoon the clam seviche and any clam liquor into the cleaned shells. Garnish with cilantro sprigs and serve with lime wedges.
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CHERRYSTONE CLAMS STEAMED IN WINE WITH PARMESAN DRIZZLE ...
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Total Time 45 minutes
Calories 1202.3 per serving
- 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.
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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!
From food.com
Total Time 45 minutes
Calories 1202.3 per serving
From food.com
Total Time 45 minutes
Calories 1202.3 per serving
- 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.
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HOW TO COOK CHERRYSTONE CLAMS | LEAFTV
Melt the 3 Tbsp. of butter in a large kettle and saute the onion and garlic in it until soft. Pour in the white wine, add the pepper flakes, and bring the broth to a slow boil. Then add clams. Cover the kettle with its lid and steam over low heat for about 5 to 10 minutes.
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