Does anyone have a good recipe for steamed clams?!
Answers: Having my husbands entire family over who loves steamed clams so I am looking for something to WOW them
I got 3 in different styles
Steamed Clams in Garlic
18 Littleneck or Topneck Clams---Wash the clams well---if any are broken and smell bad discard them.
Combine with---
1 tbsp. chopped shallots
? tsp. chopped garlic
1 tbsp. olive oil
1 sprig fresh thyme
? cup white wine
1 pinch saffron
1 dash white pepper
? cup heavy cream
Bring to a boil, cover and steam until the clams are open, about 5-6 minutes---remove, cover with plastic wrap and keep warm. Reduce the liquid until syrupy, add 2 tsp. chopped parsley, return the clams to the pot heat and serve with all the juices poured over the clams. Have some crusty French bread to soak up the juices.
Suggested Wine: Chardonnay, Pinot Gris or Fume Blanc
Spicy Steamed Clams
INGREDIENTS:
4 quarts cherrystone clams, shells scrubbed
1 cup diced plum tomatoes
4 cloves garlic, minced
1/2 sweet onion, minced
1 Tablespoon minced parsley
1 Tablespoon olive oil
1/2 teaspoon Tabasco hot sauce, or to taste
1/2 cup dry white wine
1/2 cup clam juice (or water)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices prepared thick-cut garlic bread
PREPARATION:
Discard any clams that do not close when tapped. Place the remaining clams in a large Dutch oven.
Place tomatoes, garlic, onions, parsley, olive oil, Tabasco, white wine, clam juice, salt, and pepper in a bowl and stir with a fork to combine. Pour evenly over the top of the clams.
Cover with a lid and place pot over medium heat. Cook for 20 minutes, until clams have opened. Discard any clams that do not open.
Place 1 slice of garlic bread in the bottom of each serving bowl. Ladle clams and broth over the bread. Add a green salad for a complete meal.
Beer Steamed Clams
Ingredients:
24 live Clams
2 Tbsp fresh Parsley, chopped
12 oz Beer
chopped Garlic
Butter (1 stick)
Directions:
Place clams in the bottom of a clam steamer or deep boiling pot. Add beer. Beer level should be only 1-2 inches from kettle/pot bottom. Cover and bring beer to a boil and steam until top clams barely open (about 3-5 minutes). Do not over cook, as clams will become tough and rubbery. Serve with garlic butter, prepared by sautéing chopped garlic and fresh parsley with a melted stick of butter.
http://whatscookingamerica.net/ClamsStea...
http://www.cooks.com/rec/search/0,1-00,s...
try these sites and goodluck!!
STEAMED CLAMS BORDELAISE
4 lbs. clams
1/2 c. scallions, chopped
2 to 3 garlic cloves, chopped
1 stick or 1/2 c. butter
2 c. dry white wine
Salt & pepper to taste
2 tbsp. chopped parsley
Scrub 4 pounds clams under running cold water. In a large kettle saute 1/2 cup chopped scallions and 2 to 3 garlic cloves, chopped, in 1 stick or 1/2 cup butter until the scallions are tender but not browned. Add 2 cups dry white wine and salt and pepper to taste. Bring mixture to a rapid boil and add the clams. Cover the kettle and cook the clams, shaking the pan frequently, for 5 to 7 minutes, or until the shells are opened. Stir in 2 tablespoons of chopped parsley and serve the clams and the broth in soup bowls, accompanied with crusty bread. Serves 4.
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STEAMED CLAMS IN WINE-HERB SAUCE
5-6 dozen steamer clams
1 cube butter
1 c. dry white wine (i.e. Chablis)
1/2 onion, peeled and chopped
2 lg. cloves garlic, peeled and minced
1 bay leaf
1/2 tsp. dried basil
1/4 c. chopped parsley (or 2 tbsp. dry)
1/2 tsp. dill weed
Place clams in large kettle. Place all ingredients on top of clams. Bring to boil over high heat, allowing ingredients to filter through clams. Lower heat and when clams are open, serve with broth.
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STEAMED CLAMS WITH GARLIC BUTTER
2 doz. clams in the shell, well scrubbed
1/2 c. butter
2 cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. lemon juice
Arrange 1/2 of the clams in circle on microproof pie plate with hinges toward rim. Cook on high 4 1/2 minutes or until shells open. Removing clams as soon as they open, discard any that do not open. Repeat with remaining clams. Combine butter, garlic, parsley and lemon juice in small bowl. Cook on high 1 1/2 to 2 minutes. Dip clams into garlic butter. Serves 4.
If you live in a warm area you can:
Dig a long, rectangular hole, about 3-4 feet deep.
Get a fire going in it til the coals are all red hot,
Then put sea weed on it,
then place lobsters on the seaweed,
then put corn on the cobs with the leaves still on, more seaweed,
put hot dogs and eggs on it, more seaweed,
put your Claims on
Then cover it all over with a lot more seaweed
And leave it alone for a few hours.
And you then should have your meal all cooked, when you remove all.
Here are two that are yummy!!!!!! Enjoy!!!
Italian Clams---- serves 6
INGREDIENTS
1/2 cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes (optional)
36 small clams in shell, scrubbed
DIRECTIONS
Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
Clams & Chourico----serves 8
INGREDIENTS
48 small clams in shell, scrubbed
1/2 cup cornmeal
1/2 cup olive oil
6 cloves garlic, minced
1 pound chourico sausage, diced
2 medium red onion, sliced
2 pinches red pepper flakes (optional)
2 (12 fluid ounce) cans or bottles dark beer
2 (8 ounce) bottles clam juice
2 (28 ounce) cans crushed roma tomatoes
1/4 cup and 2 tablespoons chopped fresh oregano
2 pinches salt and pepper to taste
DIRECTIONS
Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.
Very simple and very good.
Best choice "Cherry Stone" clams.... 3 pounds at a time in a 6 quart pot...
Rinse 'em, leave in colander until ready to use...
+1 half finely chopped medium white or yellow onion (don't use a whole one or your end product will be on the sweet side) OR 2 chopped shallots OR a 6 inch portion of the white part of finely cut wheels of a leek
+1 carrot, peeled and cut into tiny tiny cubes (you'll need a good knife and a good hand)
+2 pieces of garlic (crushed)
+2 pepperoncini ('bout half inch each) optional
+teaspoon baby salted and rinsed from salt capers (best from Pantelleria)
+3/4 cup dry white wine
+1/4 cup olive oil - Spanish, Greek or Italian virgin
+fist full of chopped parsley
+ NO SALT!!!!!!!!
Heat up the oil, fry up all except the garlic, parsley and wine - don't burn... add the garlic when all has well wilted, keep a close eye on not to let the garlic burn (for if it burns you need to start from scratch).
Turnm up the flame!!! Drop the clams in along with the wine (prosecco is my choice) and the parsley – let the wine mellow (alcohol evaporate) .... give a stir with a long handle wooden spoon and cover tightly.
Have a glass of wine and shoot the breeze with your mom in law. Tell 'er how much you love your hubby.
Five minutes into cooking, lid off, give a stir... bring the bottom up, cover tight and let go for another 3. Check to see if you've got the majority open... if not stir and give a go for several other minutes. Don’t eat the ones that ‘aven’t opened (though I’m so nosy that I see if they are edible...)
Serve in shallow dishes, good toasted (not garlic) bread and bottles of chilled prosecco. You will kick some culinary ars with these babies. Don’t sit if you’ve got a crowd ‘cause you’ll soon have to go back to the burners!
Portuguese Steamed Clams
Ingredients-
5 pounds clams in shell, scrubbed
1 1/2 pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
1/4 cup olive oil
Preparation-
Wash clams well in a sink of cold water. Discard any clams that are already opened.
In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.