RECIPES FOR CLAMS RECIPES

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STEAMED CLAMS RECIPE - NYT COOKING



Steamed Clams Recipe - NYT Cooking image

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

Total Time 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 4

100 littleneck clams
1 tablespoon unsalted butter
1/4 cup diced chorizo or bacon, optional
2 cups beer, approximately 1 can or bottle

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//schema.org, Calories 155, UnsaturatedFatContent 1 gram, CarbohydrateContent 7 grams, FatContent 3 grams, ProteinContent 22 grams, SaturatedFatContent 1 gram, SodiumContent 874 milligrams, SugarContent 0 grams, TransFatContent 0 grams

STEAMED CLAMS CASINO-STYLE RECIPE | EATINGWELL



Steamed Clams Casino-Style Recipe | EatingWell image

This steamed clams recipe is a winner when entertaining for its low stress factor. (Stuffing clams is a lot of work!) Serve this easy healthy recipe with plenty of crusty bread for dipping.

Provided by Mike Lata

Categories     Healthy Clam Recipes

Total Time 35 minutes

Number Of Ingredients 15

6 pounds littleneck clams, scrubbed
2 cups dry white wine, divided
2 tablespoons extra-virgin olive oil
3 ounces diced pancetta
1 large shallot, finely chopped
4 cloves garlic, thinly sliced
1 small hot chile pepper, diced
1 tablespoon chopped fresh thyme
1?¼ cups water
2 tablespoons unsalted butter
2 tablespoons chopped fresh oregano
1 tablespoon harissa paste (see Tip)
¼ teaspoon ground pepper
¼ cup toasted fresh breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Combine clams and 1 cup wine in a large pot. Heat over medium-high heat until starting to steam. Cover, reduce heat to medium and cook until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams to a serving dish. Pour the cooking liquid through a fine-mesh strainer into a heatproof bowl.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Add pancetta; cook, stirring, until starting to brown, 3 to 4 minutes. Add shallot, garlic, chile and thyme. Cook, stirring occasionally, until softened, 2 to 4 minutes. Add water, the remaining 1 cup wine and 1/4 cup of the reserved cooking liquid (discard the rest); bring to a simmer. Remove from heat and whisk in butter, oregano, harissa and pepper. Pour over the clams.
  • Serve the clams topped with breadcrumbs and parsley.

Nutrition Facts : Calories 152.1 calories, CarbohydrateContent 5.7 g, CholesterolContent 29.4 mg, FatContent 8.5 g, FiberContent 0.3 g, ProteinContent 8.5 g, SaturatedFatContent 3.1 g, SodiumContent 492.7 mg, SugarContent 0.9 g

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