STEAMED CLAM RECIPES RECIPES
GARLIC STEAMED CLAMS RECIPE - FOOD.COM
Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!
Total Time 8 minutes
Prep Time 2 minutes
Cook Time 6 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Discard any clams that are not firmly shut.
- Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
- Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
- Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
- To serve, place the clams in a shallow bowl & pour the broth over them.
Nutrition Facts : Calories 123.9, FatContent 5.4, SaturatedFatContent 0.7, CholesterolContent 29.6, SodiumContent 52, CarbohydrateContent 5, FiberContent 0.3, SugarContent 0.1, ProteinContent 11.6
STEAMED CLAMS RECIPE - NYT COOKING
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
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
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STEAMED CLAMS AND PASTA RECIPE - FOOD.COM
Make and share this Steamed Clams and Pasta recipe from Food.com.
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Total Time 15 minutes
Calories 348.8 per serving
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Total Time 15 minutes
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2019-12-08 · Add 1 inch of water to tin. Pour beer over clams and then cover. Turn burners to high and steam for 30-40 minutes, checking after 25 minutes for clams opening. While clams steam, melt butter in a sauce pan and mix garlic in. Keep on low. Once all clams are open, serve with the butter.
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STEAMER CLAMS - RECIPES | THE RECIPES HOME
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