Clams In Broth Recipes

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LITTLE NECK CLAMS IN WINE AND GARLIC BROTH



Little Neck Clams in Wine and Garlic Broth image

Little Neck Clams made with a wine and garlic broth are literally SO easy to make. It only takes 10 minutes to cook and only 6 ingredients are needed for this recipe for a quick meal that makes a big impression!

Provided by 2 sisters recipes

Categories     Seafood Recipes

Time 15m

Number Of Ingredients 10

1/4 cup olive oil
6 garlic cloves- diced
3 dozen littleneck clams
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/3 cup of white wine
optional: 1/4 cup of clam juice, or more (I used Bumble Bee all natural)
1/2 cup freshly chopped Italian parsley
1 pound linguine or spaghetti pasta
salt and pepper to taste

Steps:

  • In a large bowl, rinse the clams under cold running water and gently rub them together with your hands to allow any sand to rinse off their shells. Rinse and drain a few times. Leave them in cold water until ready to cook them.
  • In a large saucepan, heat olive oil over low heat and add the garlic. Saute the garlic for only 1 minute to be fragrant (no need to brown the garlic). Toss in about 1/2 of the chopped parsley, and reserve the other half for later.
  • Meanwhile, drain the clams into a colander and quickly transfer them directly to the pot with garlic and olive oil. Add in the crushed red pepper and salt. Cover. Stir the clams after a minute.
  • Allow the clams to steam and simmer with the garlic for about 2 minutes. Pour in white wine and clam juice and cover again, continue to steam the clams, stirring occasionally, for about 2 to 3 minutes. Their shells will open gradually. Once all clams are fully opened, turn off the heat. No need to overcook them.
  • Toss in the remaining chopped parsley. If serving alone, transfer clams along with broth to a large serving bowl and serve.
  • Also, if you are planning to serve clams with spaghetti or linguine, bring a large pot of water to a boil. Add some salt (about 1 tsp.) and toss in the pasta. Cook the pasta to al-dente. Using a ladle spoon, grab some of the salted water (about 1/4 cup) from the pasta, and add it to the clams.
  • Drain pasta, and transfer pasta to the pot with all the clams and broth.
  • Stir and serve into individual serving bowls. Garnish on top with more clams in shells and sprinkle on top with freshly chopped parsley. Serve immediately.
  • Serves 4 to 5

Nutrition Facts : Calories 305 calories, Fat 3.1 grams fat, Protein 28 grams protein, ServingSize 1 serving

STEAMED CLAMS OR MUSSELS IN SEASONED BROTH



Steamed Clams or Mussels in Seasoned Broth image

Simmer your choice of shellfish in one of our homemade seasoned broths for an easy and healthy seafood supper.

Provided by wp

Number Of Ingredients 4

Seasoned broth (choices follow)
3 dozen clams in shells, suitable for steaming (about 2 1/2 lb.), or mussels in shells (1 1/4 lb.)
Chopped parsley, green onions, or fresh cilantro
Lemon wedges

Steps:

  • In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
  • Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
  • Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
  • Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
  • Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (8 g sat.); 11 g carbo (3 g fiber); 328 mg sodium; 62 mg chol.
  • Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
  • Per serving with clams: 154 cal., 5% (1 cal.) from fat; 12 g protein; 9 g fat (1 g sat.); 4 g carbo (2 g fiber); 56 mg sodium; 29 mg chol.
  • Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
  • Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 5 g fat (2 g sat.); 17 g carbo (4 g fiber); 386 mg sodium; 29 mg chol. z

Nutrition Facts :

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  • Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

CLAM BROTH



Clam Broth image

Use this broth as a base for New England, Manhattan, and Rhode Island clam chowders. The amount you'll get depends on how much liquid is in the clams. After straining the broth, you'll need to dilute it with water to get a fresh, not-too-salty taste.

Provided by Allison Ehri Kreitler

Yield Yields 6 to 10 cups diluted broth and 1-1/2 to 2 cups meat

Number Of Ingredients 1

8 lb. large cherrystone clams (about 20)

Steps:

  • Wash the clams one at a time under running water, scrubbing off any sand with your fingers, a scouring pad, or a brush. If a clam is slightly open and doesn't close when tapped on a hard surface, discard it. Try to pry open any clam that feels very heavy. If it's full of sand, discard it.
  • Put 2 cups of water in a heavy-duty 6- to 7-quart pot or Dutch oven, cover, and bring to a boil over high heat. Add the clams and cook, covered, for 5 minutes (if the liquid threatens to boil over, set the lid ajar and reduce the heat slightly). Remove the lid, stir, and as the clams pop open completely, transfer them with tongs to a large bowl. (Recover the pot if necessary until the clams start opening regularly.) Discard any clams that have not opened after 20 minutes. If a shell is a little cracked but still pops open, the clam is fine to use.
  • When cool enough to handle, remove each clam from its shell over the bowl, leaving the adductor muscles on either side of the clam attached to the shell. Squeeze each clam gently over the bowl to capture as much of the broth as possible and then transfer the meat to a small bowl and discard the shells.
  • Strain the broth from the bowl and the pot through a fine sieve lined with a double layer of paper towels set over a medium bowl or large measuring cup. Close and press the paper towels to release more broth.
  • Dilute the broth with water (3 to 5 cups) until it is pleasantly briny, not overly salty. The meat and broth can be refrigerated separately for up to 1 day before using. Extra broth can be frozen and saved for another use.

SCOTT URE'S CLAMS AND GARLIC



Scott Ure's Clams And Garlic image

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

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley

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

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH



Fragrant Thai-Style Clams in Coconut Broth image

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Provided by David Tanis

Categories     quick, seafood, soups and stews, appetizer, main course

Time 30m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 16

1 tablespoon coconut oil
1 red onion, peeled, halved and sliced into 1/4-inch half-moons
2 cups chicken broth
1 stalk lemongrass, pale bottom part only, smashed and cut in thick diagonal slices
3 slices galangal, 1/4 inch thick (see note)
3 slices ginger, 1/4 inch thick
3 or 4 small hot Thai chiles, thinly sliced
4 makrut lime leaves, torn
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup coconut milk
Salt, to taste
2 pounds small clams
1 cup roughly chopped cilantro, leaves and tender stems
1/2 cup thinly sliced scallions, white and tender green parts
Lime wedges, for serving

Steps:

  • Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
  • Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
  • Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
  • Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

STEAMED CLAMS IN GARLIC SAFFRON BROTH



Steamed Clams in Garlic Saffron Broth image

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
3 dozen littleneck clams
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Steps:

  • Crumble saffron into 1 cup of boiling water. Set aside to steep.
  • Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g

CLAM BROTH



Clam Broth image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 1 quart broth and 2 cups clam meat

Number Of Ingredients 1

8 pounds small quahogs or large cherrystone clams

Steps:

  • Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready.
  • As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover after it has completely cooled.
  • Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use.

CLAMS IN BROTH



Clams in Broth image

Provided by Michael Schlow

Categories     Garlic     Herb     Shellfish     Backyard BBQ     Seafood     Clam     Grill/Barbecue

Yield Makes 10 servings

Number Of Ingredients 11

1 cup extra-virgin olive oil, plus extra for bread
2 1/2 garlic cloves, thinly sliced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons red pepper flakes
6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed
1 1/4 cup white wine
1 tablespoon fresh thyme leaves
2 loaves rustic Italian bread, sliced into 1-inch-thick pieces
1/2 cup extra-virgin olive oil
1/4 cup fresh Italian flat-leaf parsley, coarsely chopped

Steps:

  • Cook clams:
  • In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
  • While clams cook, grill bread:
  • Preheat grill (high heat).
  • Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
  • When clams are cooked, stir in parsley. Serve clams with grilled bread.

CLAMS IN CREAM AND THYME BROTH



Clams in Cream and Thyme Broth image

Provided by Food Network

Categories     appetizer

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 5

60 clams, in the shell
1 cup clam juice or fish stock, recipe follows
2 bunches fresh thyme, leaves only, roughly chopped 1/2 teaspoon freshly ground black pepper
2 cups heavy cream
Salt to taste

Steps:

  • Wash clams in cold running water and scrub with a brush to remove surface sand.
  • Place clams in a large saucepan with clam juice, thyme, pepper, and cream. Cover and cook over high heat, shaking occasionally, until shells open, 4 to 6 minutes. Remove from heat. Season with salt to taste.

CLAMS IN SPICY COCONUT-LIME BROTH



Clams in Spicy Coconut-Lime Broth image

Categories     Ginger     Herb     Shellfish     Quick & Easy     Lime     Coconut     Clam     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 tablespoon vegetable oil
5 large shallots, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1/4 teaspoon cumin seeds
2 pounds littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup diced canned tomatoes with juices
1 jalapeño chile, seeded, chopped
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 green onions, sliced

Steps:

  • Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

BEER-STEAMED CLAMS



Beer-Steamed Clams image

Favorite clam recipe. Very easy to complete.

Provided by kjeremy2

Categories     Main Dish Clams

Time 25m

Yield 4

Number Of Ingredients 5

2 pounds clams in shell, scrubbed
1 (12 fluid ounce) can or bottle beer, or as needed
½ cup butter
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic, or to taste

Steps:

  • Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
  • Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
  • While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!

Provided by Chill

Categories     Mussels

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup oil
5 cloves garlic, minced
1 bay leaf
1 teaspoon dry crushed red pepper
1 cup dry white wine
1 (28 ounce) can diced tomatoes
24 small littleneck clams, scrubbed (about 2 1/2 lbs total)
24 mussels, debearded (about 1 1/2 lbs total)
20 large shrimp, peeled,deveined & butterflied (about 1 lb)
1/2 cup torn fresh basil leaf
warm crusty bread

Steps:

  • Heat oil in a large heavy pot over medium heat.
  • Add garlic,bay leaf and crushed red pepper.
  • Saute until garlic is tender (1 min).
  • Add wine and bring to a boil.
  • Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
  • Turn up to medium and cook until sauce is good and warm.
  • Add clams, cover and cook for 5 minutes.
  • Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
  • When clams and mussels are almost all opened throw in the shrimp.
  • Cover and cook about 1 1/2 min or until shrimp is done.
  • Stir in torn basil leaves and serve.

STEAMED CLAMS IN A BEER, LEMON AND GARLIC BROTH



Steamed Clams in a Beer, Lemon and Garlic Broth image

Simple & tasty, using ingredients you probably have on hand. Prep time includes time to soak & clean clams.

Provided by Bolistoli

Categories     Beginner Cook

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs littleneck clams (or other small clam)
1 (12 ounce) bottle beer (something light like Sam Adams Summer Ale)
2 large garlic cloves, smashed
1/2 lemon, sliced into wedges
2 tablespoons butter
1 tablespoon Old Bay Seasoning
fresh ground pepper
salt

Steps:

  • Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
  • Combine all ingredients, except clams, in a large pot.
  • Bring to slow boil over medium heat.
  • Add clams, turn up heat to medium-high, and cover.
  • Cook for 5-6 minutes, until shells are wide open.
  • Discard any clams that do not open with the others, this means they are bad.
  • Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).

COCONUT BROTH CLAMS RECIPE BY TASTY



Coconut Broth Clams Recipe by Tasty image

Here's what you need: littleneck clam, cold water, sea salt, sourdough baguette, olive oil, sea salt, coconut oil, medium red onion, lemongrass, fresh ginger, garlic, red pepper flakes, dry white wine, brown sugar, fish sauce, vegetable broth, full-fat coconut milk, scallion, fresh cilantro

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 lb littleneck clam, or manila clams, scrubbed
cold water, for soaking
3 tablespoons sea salt
1 sourdough baguette
olive oil, for brushing
sea salt, to taste
1 tablespoon coconut oil
½ medium red onion, thinly sliced
2 large stalks lemongrass
3 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 teaspoon red pepper flakes, or 2 minced thai chilies
1 cup dry white wine
1 tablespoon brown sugar
1 tablespoon fish sauce, or low sodium soy sauce
2 cups vegetable broth, or chicken broth
13 oz full-fat coconut milk, 1 can
scallion, thinly sliced
fresh cilantro, chopped

Steps:

  • Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
  • Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
  • Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
  • Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
  • Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
  • Brush each slice with olive oil and sprinkle with salt.
  • Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
  • Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
  • Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
  • Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
  • Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
  • Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
  • Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
  • Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
  • Enjoy!

Nutrition Facts : Calories 1273 calories, Carbohydrate 90 grams, Fat 66 grams, Fiber 2 grams, Protein 69 grams, Sugar 14 grams

CLAMS IN SPINACH AND GARLIC BROTH



Clams In Spinach And Garlic Broth image

Provided by Florence Fabricant

Categories     dinner, lunch, appetizer, main course

Time 45m

Yield 8 servings

Number Of Ingredients 15

3 cups well-flavored chicken stock
3 1/4 cups packed spinach leaves (no stems)
1/2 cup dry white wine
4 pounds mahogany or littleneck clams, scrubbed
2 tablespoons flat-leaf parsley
2 tablespoons watercress leaves
2 tablespoons basil leaves
1 tablespoon chopped chives
1 large clove garlic, chopped
1 tablespoon chopped shallot
4 tablespoons softened unsalted butter
Juice of 1/2 lemon
1 tablespoon Pernod or Ricard
1/3 cup heavy cream
Fresh-ground black pepper to taste

Steps:

  • Place chicken stock in 4-quart saucepan. Add 3 cups spinach, and cook until wilted, about 2 minutes. Use slotted spoon to transfer spinach to blender, with 1/2 cup hot chicken stock. Puree.
  • Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes. Drain clams, and strain liquid into chicken stock. Set clams aside.
  • Add parsley, watercress, basil, chives and remaining spinach to blender. Puree. Add garlic and shallots. Puree. Add butter. Puree, and pour mixture into chicken stock. Add lemon juice, Pernod and cream. Season to taste with pepper.
  • Add clams to broth, reheat and serve.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 1508 milligrams, Sugar 2 grams, TransFat 0 grams

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From recipeland.com
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CLAMS IN TOMATO-BASIL BROTH RECIPE | MYRECIPES
Prepare garlic; let stand 10 minutes. Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly. Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open.
From myrecipes.com
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CLAMS IN WINE BROTH RECIPE - FOOD NEWS
Directions: Soak clams in cold water for at least 30 minutes; drain well. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken stock and wine.
From foodnewsnews.com
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HOW TO MAKE THE BEST STEAMED CLAMS | FOODIECRUSH.COM
2016-06-22 Instructions. In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth.
From foodiecrush.com
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GARLIC BUTTER CLAMS WITH WHITE WINE CREAM SAUCE
2021-02-15 Soak clams in cold water for at least 30 minutes; drain well. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken stock and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
From damndelicious.net
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CLAMS IN A EURO-BROTH — SMOKE & SALT
2021-03-15 1.) Place live clams in a large bowl of cold water, sprinkle over 2 Tbsp. of salt, set aside for 20 minutes allowing the clams to purge out sand & residue. Pour off that water & place under cold running water for another 10 minutes. Meanwhile, place white wine in a small sauce pot, reduce by half over low heat, then add cream & continue to reduce.
From smokeandsaltfoodtruck.com
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RECIPES FOR CLAMS IN BROTH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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STEAMED CLAMS IN GARLIC BUTTER - DINNER AT THE ZOO
2020-07-29 Instructions. Heat a large pot over medium heat. Add the butter and melt it. Add the garlic and chili flakes and cook for 30 seconds, stirring constantly. Add the white wine and bring to a simmer; do not boil. Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have ...
From dinneratthezoo.com
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CLAMS WITH TOMATO BROTH RECIPE | BON APPéTIT
2019-05-21 Place a large cast-iron skillet on grill and heat ¼ cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes.
From bonappetit.com
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MEDITERRANEAN-STYLE STEAMED CLAMS RECIPE
2021-02-08 You'll want to prepare 3 large bowls of cool water. Add salt to only 2 of the bowls (⅓ cup of kosher salt to 1 gallon of water), leaving the third bowl of water unsalted. Place the clams in the first bowl of salted water and let them soak for about 20 minutes. Transfer to the second bowl of salted water and let them soak another 20 minutes.
From themediterraneandish.com
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CLAMS IN BROTH RECIPE - FOOD NEWS
1 cup salt-free chicken broth. 1/2 cup white wine or clam broth. 1/4 teaspoon freshly ground black pepper . In a 5 quart pot, heat oil on medium. Add the remaining ingredients and bring to a boil. Add clams and cover the pot, lowering the heat to medium-low. After 5 minutes shake the pot so the clams cook more evenly.
From foodnewsnews.com
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20 CLAM RECIPES TO MAKE AT HOME - INSANELY GOOD
2022-06-08 16. Clam and Asparagus Risotto. Creamy risotto is made even better with chewy clams, crunchy asparagus, and cheese. The risotto is cooked in butter, olive oil, clam broth, and wine, so even on its own, it’s already tasty. The addition of clams, asparagus, and parmesan takes it to a whole new level of awesome.
From insanelygoodrecipes.com
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CLAM JUICE: WHY YOU NEED IT, BEST BRANDS, AND RECIPES
100 Seafood Soup Recipes. 4. Clam Boils . Clam boils are the 30-minute version of a clambake. Simply boil a bunch of clams, potatoes, onions, sausage, and any other seafood you want. Most recipes simply use water as the base. But my cookbook will feature 8 clam boil recipes that use half water and half clam broth to boost the flavor of the broth.
From fearlesseating.net
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CLAM BROTH: 10 RECIPES AND 10 RECIPES - RECIPELAND.COM
Recipes using clam broth. There are 10 recipes that contain this ingredient. Broccoli Crevette Soup. Clam Chowder 3. Creamy Clam Chowder. Duke's Clam Chowder. Garlicky Clam Dip. Hot Clam Dip. New England Clam Chowder with Salt Pork.
From recipeland.com
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CLAMS IN WHITE WINE BROTH | NUTS FOR NAAN
2020-11-17 Discard any clams that are already open. In a dutch oven or a large heavy-bottomed pot, heat the olive oil on medium heat. Add the garlic and sauté over medium-low heat until fragrant, about 1 minute. Add crushed red pepper and sauté for another minute. Add tomatoes and sauté for 2 minutes. Add wine and reduce the heat to a simmer.
From nutsfornaan.com
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CLAMS IN BROTH RECIPE - FRIENDSEAT
Directions. Step 1 Cook clams:. Step 2 In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking.. Step 3 Add garlic and sauté until golden brown, about three minutes.. Step 4 Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute.. Step 5 Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme.
From friendseat.com
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GUSTO TV - CLAMS IN A FENNEL BROTH
Scrub clams well under running cold water. Keep cold over a bowl of ice in the refrigerator. Slice the shallot in thin rings. Trim the fennel, remove the outer layer. Pick off some of the fronds and reserve. Cut the fennel in half remove the core and slice lengthwise 1/8 inch (.31cm) thick. Peel and dice the potato into ¼ inch (.63cm) dice.
From gustotv.com
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STEAMED CLAM APPETIZER RECIPES - THERESCIPES.INFO
Korean Steamed Clams Appetizer Recipe - Food.com new www.food.com. In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients.Remove clams and drain.
From therecipes.info
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BUTTERY GARLIC STEAMED CLAMS | THE BLOND COOK
2016-12-12 In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add wine and lemon juice. Bring to a boil. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
From theblondcook.com
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TOP 16 STEAMER CLAMS RECIPE IN 2022 - ASSOCIATED
2022-06-27 Author: www.foodnetwork.com Date Submitted: 10/01/2019 12:22 PM Average star voting: 5 ⭐ ( 52429 reviews) Summary: How to make soft shell steamed clams, otherwise known as steamers, a specialty of New England. These steamed clams are fun to eat and taste delicious. Match with the search results: Heat oil in a large saucepan (with a cover) over …
From associatedcontentnetwork.com
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KOREAN CLAMS IN BROTH – HAMA HAMA OYSTER COMPANY
2021-04-01 In a nonstick pan, heat vegetable oil over medium-low heat. Pour eggs into the pan and lift and tip the pan from side to side until the eggs coat the pan’s entire surface and cook into a thin, paper-like layer. Cook the eggs until entirely cooked through from bottom to top and (about four minutes) and flip onto a cutting board to cool.
From hamahamaoysters.com
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IRRESISTIBLY EASY LINGUINE WITH CLAMS - FEAST AND FARM
Add the drained pasta to the sauce. Stir to coat and let the two cook together about 4 minutes. Add the lemon juice and stir to combine. Add the clams, cheese and bread crumbs and cook 4 to 5 more minutes until most of the liquid from the bottom of the pan is absorbed. Serve hot with some crusty french bread.
From feastandfarm.com
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STEAMED CLAMS WITH WHITE WINE AND GARLIC
Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted. Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
From littleferrarokitchen.com
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CLAMS IN A RED CURRY COCONUT BROTH - CHARLOTTE FASHION PLATE
2019-04-12 Season with salt and pepper. Bring the sauce mixture to just under a boil. Add in the clams. Place lid and allow the clams to steam open for about seven minutes. Discard any clams that do not open. While the clams are steaming, preheat oven to 350 degrees. Add about a cup of the unsweetened coconut to a non-stick pan.
From charlottefashionplate.com
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Top Asked Questions

How to cook clams on the stove?
Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes.
What happens when you cook clams in broth?
While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready. As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer.
How long does it take to cook clams with wine?
Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes. Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level.
How do you cook clams and mussels in the shell?
Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth.

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