Steamed Clams Cheater Version Recipes

STEAMED CLAMS

Provided by Robert Irvine : Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

Steamed Clams image

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.

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)

MEDITERRANEAN-STYLE STEAMED CLAMS

Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.

Provided by Chef Rebecca

Categories Main Dish Clams

Time 25m

Yield 6

Number Of Ingredients 7

Mediterranean-Style Steamed Clams image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine bread crumbs, pine nuts, and garlic on a baking sheet.
Toast in the preheated oven until lightly browned, about 5 minutes.
Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g

Ingredients

1 cup fresh bread crumbs
¼ cup pine nuts
2 cloves garlic, minced
3 pounds littleneck clams, scrubbed
¾ cup chopped fresh basil
¼ cup butter, melted
½ cup cherry tomatoes, quartered

STEAMED CLAMS

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

Categories dinner, easy, lunch, quick, main course

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 4

Steamed Clams image

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, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

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

STEAMED CLAMS FOR TWO

I came across this recipe and first thing I thought was "Not the Steamed Clams I grew up on" but thought this was a more elegant version of the steamed clams I loved eating as a kid in the summer. I haven't tried this recipe yet but can't wait to try these and surprise my family with these. Recipe source: Bon Appetit (March 1984)

Provided by ellie_

Categories Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Steamed Clams for Two image

Steps:

In the bottom of a steamer bring 2 tablespoons butter, wine, water, parsley and hot pepper sauce to a boil.
Arrange clams on rack and place in steamer. Cover and steam for 6-10 minutes or until clams open. Discard any clams that do not open.
Divide clams (in their shells) in two bowls.
Strain broth and ladle over clams.
Divide remaining butter (4 tablespoons) between 2 small dishes (for dipping). Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 582.5, Fat 37.9, SaturatedFat 22.2, Cholesterol 207.4, Sodium 443.1, Carbohydrate 9.7, Fiber 0.1, Sugar 0.3, Protein 43.9

Ingredients

6 tablespoons butter, melted
1/4 cup white wine
1/4 cup water
1 tablespoon parsley, minced
1 dash hot pepper sauce
1 1/2 lbs clams, scrubbed
lemon wedge, garnish

STEAMED CLAMS WITH SPRING HERBS

A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.

Provided by Melissa Clark

Categories easy, quick, main course

Time 25m

Yield 2 servings

Number Of Ingredients 9

Steamed Clams With Spring Herbs image

Steps:

In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
Spoon pan juices over clams. Serve immediately.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 1312 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
2 tablespoons chopped fresh tarragon
2 1/2 pounds littleneck clams (about 30 clams), scrubbed
1/4 cup minced chives
Grated zest of 1 lime
Pinch red pepper flakes
2 tablespoons unsalted butter
1 1/2 tablespoons lime juice