HOW TO MAKE STEAMED CLAMS RECIPES

Name: Steamed Clams
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 6 dozen fresh clams (littlenecks or middlenecks, your choice); 3 tablespoons grapeseed oil; 4 cloves garlic, chopped; 1 large onion, chopped; 1 cup white wine; 2 cups clam juice or water; Chopped parsley leaves; Salt and pepper; 1/2 cup melted butter (1 stick)

STEAMED CLAMS RECIPE | ROBERT IRVINE | FOOD NETWORK

Steamed Clams Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

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 RECIPE | MARC MURPHY | FOOD N…

White Wine-Steamed Clams Recipe | Marc Murphy | Food N… image

Provided by Marc Murphy

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 8

Ingredients

10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed
4 shallots, thinly sliced
8 cloves garlic, thinly sliced
1/2 cup chopped fresh parsley
2 cups white wine
2 1/2 sticks unsalted butter, sliced
Kosher salt and freshly ground pepper
Thyme sprigs, for garnish

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.

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