STEAMED CLAMS WITH WHITE WINE AND GARLIC
Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
Provided by Samantha Ferraro
Categories Appetizer
Time 50m
Number Of Ingredients 9
Steps:
- 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.
- Pour in white wine and add in the clams. Give everyone one good stir and cover skillet with a lid. Cook clams until they all open, about 7-9 minutes.
- Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.
Nutrition Facts : Calories 275 kcal, Carbohydrate 5 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LITTLE NECK CLAMS IN WINE AND GARLIC BROTH
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
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
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
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.
CLAMS IN BROTH
Provided by Michael Schlow
Categories Garlic Herb Shellfish Backyard BBQ Seafood Clam Grill/Barbecue
Yield Makes 10 servings
Number Of Ingredients 11
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.
STEAMED CLAMS IN A BEER, LEMON AND GARLIC BROTH
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
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.).
PORK CHOPS AND CLAMS IN GARLIC BROTH
In this hearty variation on a common Portuguese stew, thick-cut pork chops mingle with briny clams in a white-wine broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Season both sides of pork chops with salt and pepper, and set aside on a plate for 10 minutes. Heat 2 tablespoons oil in a Dutch oven or a large, deep saute pan over medium-high heat. Add pork chops, and cook, flipping once, until browned, 10 to 12 minutes total. Transfer pork chops to a plate, and cover with parchment paper and then foil to keep warm.
- Heat 1 tablespoon oil in the same pot over medium-high heat. Stir in tomatoes, onion, garlic, a pinch of salt, the bay leaves, paprika, and red-pepper flakes. Reduce heat to medium, and cook, stirring occasionally, until tomatoes and onion have softened, 12 to 14 minutes.
- Add wine, and raise heat to medium-high. Bring to a simmer, stirring to scrape up browned bits. Stir in stock. Return to a simmer. Reduce heat to medium-low, and cook 10 minutes. Stir in cilantro, and add clams to pot. Cover, and cook until clams open, 3 to 5 minutes (discard any that have not opened after 5 minutes). Discard bay leaves.
- Return pork chops to pot. Turn to coat with sauce, and simmer until heated through, about 2 minutes. Transfer pork chops and clams to a deep platter, and pour broth over top. Serve immediately.
STEAMED CLAMS IN GARLIC SAFFRON BROTH
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
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
CLAMS IN SPINACH AND GARLIC BROTH
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 15
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
STEAMED CLAMS WITH SHERRY, GARLIC & HERBS
Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat.
- Add garlic, shallot and herbs and saute 2 minutes.
- Add clams, dry Sherry and bottled clam juice.
- Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
- Add butter to saucepan and stir until melted.
- Using tongs, divide clams among 4 soup bowls.
- Ladle broth over the clams and sprinkle with green onions.
- Serve with bread.
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 WINE, GARLIC AND HERB BROTH
Number Of Ingredients 1
Steps:
- saute
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