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
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
STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
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 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.
CHERRYSTONE CLAMS STEAMED IN WINE WITH PARMESAN DRIZZLE.
This recipe looks so delicious I had to share! Found online and changed up a bit to our tastes. Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes. The clams will draw the cornmeal in and clean everything out really nicely. Drain clams and rinse well to discard any sand and cornmeal.
- In a large pot on medium high heat melt butter and olive oil. Add onions and saute for about 5 minutes or until they begin to brown. Using a garlic press mince the garlic into the pot, stir and cook for about 1 minute more.
- Add wine and clams and reduce heat to medium. Cook clams for about 8 - 12 minutes or until all shells are open.
- Meanwhile, make parmesan drizzle by melting butter and cream cheese in a saucepan. When melted whisk to combine. Add milk and half and half to flour and whisk until no lumps remain. Whisk mixture into butter and cream cheese in pan and add parmesan cheese. Continue to whisk until slightly thickened. Keep warm.
- Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes. Salt and pepper to taste if desired.
- To serve, place pasta in a shallow bowl and top with some of the clams making sure to spoon some of the delicious sauce on top. Drizzle with the parmesan drizzle.
Nutrition Facts : Calories 1202.3, Fat 50.8, SaturatedFat 25, Cholesterol 300.1, Sodium 715.5, Carbohydrate 82.3, Fiber 4, Sugar 4.2, Protein 89.7
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
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