WHITE WINE-STEAMED CLAMS
Provided by Marc Murphy
Time 25m
Yield 10 servings
Number Of Ingredients 8
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.
STEAMED CLAMS IN WINE AND CHORIZO
Categories Steam Sausage Clam Bell Pepper White Wine Summer Cilantro Gourmet
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
- Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
WHITE WINE AND GARLIC STEAMED CLAMS
My boyfriend and I went to a restaurant in Newport, RI and got this dish so many times they finally gave us the recipe...we never went back because we make it so much at home! Easy and delicious...just have extra bread on hand for dipping!
Provided by kristineaston
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in large pan (use enough to lightly coats bottom -- about 3 TBSP).
- Saute garlic until a little soft (DO NOT let it brown).
- Place clams in pan on top of oil & garlic (try to place in single layer, but can be double on top of each other).
- Add enough white wine to barely cover/meet the middle of the clams.
- Add crushed red pepper and thyme (you can change the amounts to your liking -- I usually make it pretty spicy).
- Cover with a tight lid and steam until all clams have opened (I use a clear glass top so I can watch them and not have to take the lid off, but you don't have to).
- Poor into large bowl and serve.
- Enjoy with some crusty bread for dipping in the sauce.
Nutrition Facts : Calories 389.7, Fat 22.9, SaturatedFat 3.1, Cholesterol 88.7, Sodium 149.2, Carbohydrate 10.6, Fiber 0.6, Sugar 0.6, Protein 34
CLAMS IN WHITE WINE SAUCE
Make and share this Clams in White Wine Sauce recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes.
- Add clams and heat just until they open. Discard any that do not open.
BAKED CLAMS WITH GARLIC
This is such a simple recipe. Add chopped bits of crispy bacon on top if you want.
Provided by Alex Guarnaschelli
Time 1h
Yield 40 clams
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
- Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
- Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
- Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.
CLAMS AND PASTA IN WHITE WINE SAUCE
This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :)
Provided by daisygrl64
Categories Weeknight
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
- add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
- meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
- sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 566.4, Fat 9.3, SaturatedFat 4.1, Cholesterol 93.3, Sodium 241.5, Carbohydrate 71.6, Fiber 3, Sugar 1.9, Protein 40.6
GRILLED CLAMS WITH GARLICKY WHITE WINE SAUCE
Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil over medium heat. Melt butter then add garlic and saute for about 1 minute or until garlic is fragrant.
- Pour in the wine and bring to a boil, cooking until the wine has reduced to about half its original volume. Taste and season with salt and pepper as desired. I use sea salt and fresh ground peppercorns. Set sauce aside and keep warm.
- Get grill as hot as you can for best results. Place the clams on grill. (A disposible foil pan works great for this!) Grill until the clams have opened and discard any clams that do not.
- Remove from grill and pour clams and juice into a shallow bowl. Pour sauce sauce over the top. Top with parsley and any optional garnishes as desired.
- Serve immediately with some good crusty bread to soak up all the yummy juices.
- Have another glass of wine and ENJOY!
Nutrition Facts : Calories 223.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 82.3, Sodium 128.7, Carbohydrate 6.9, Sugar 0.2, Protein 29.1
CLAMS IN GARLIC & WHITE WINE
Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
- Remove to paper towel to drain.
- To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
- Sprinkle with prosciutto and remaining parsley.
- Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
CLAMS IN GARLIC SAUCE
Categories Garlic Onion Sauté Quick & Easy Lemon Clam Sherry Parsley Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-low heat. Add onion, garlic, bay leaves, and guajillo chili; sauté until onion is tender, about 8 minutes. Add clams and sauté 2 minutes. Sprinkle with 1/4 cup parsley. Add Sherry and lemon juice. Increase heat to medium-high, cover, and simmer until clams open (discard any that do not open), about 8 minutes. Transfer clams to shallow bowl. Boil sauce until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Pour sauce over clams. Sprinkle with remaining 2 tablespoons parsley and serve.
- Available at Latin American markets and some supermarkets.
STEAMED CLAMS IN WHITE WINE SAUCE
Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.
Provided by jndeans
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
- Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g
CLAMS IN GARLIC SAUCE
Provided by Marian Burros
Categories dinner, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
- Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
- Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.
Nutrition Facts : @context http, Calories 986, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 34 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 2547 milligrams, Sugar 7 grams, TransFat 0 grams
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- In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse.
- In a blender or mini-processor, puree the garlic with 5 tablespoons of the parsley and the saffron.
- Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open.
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