STEAMING CLAMS RECIPE 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.

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

Ingredients

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

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