Clams Steamed In Beer With Chile And Cilantro Recipes

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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

STEAMED CLAMS WITH LEMONS AND CALABRIAN CHILES



Steamed Clams with Lemons and Calabrian Chiles image

Provided by Antonia Lofaso

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

2 sticks unsalted butter
2 sprigs fresh parsley, plus chopped fresh parsley for garnish
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons chopped garlic plus 1 whole clove garlic
2 tablespoons chopped preserved lemon
1 tablespoon chopped Calabrian chiles
24 Manila clams
1 cup white wine
3 lemons, cut in half
Four 2-inch slices ciabatta bread
Extra-virgin olive oil, for drizzling
Kosher salt

Steps:

  • Preheat the grill over medium-high heat.
  • Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes.
  • Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve.
  • Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley.

CHORIZO STEAMED CLAMS



Chorizo Steamed Clams image

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Steps:

  • Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
  • Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
  • When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g

STEAMED CLAMS



Steamed Clams image

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

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

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

CLAMS STEAMED WITH GINGER AND SCALLIONS



Clams Steamed with Ginger and Scallions image

Provided by Eileen Yin-Fei Lo

Categories     Wok     Ginger     Shellfish     Lunar New Year     Seafood     Clam

Yield Makes 12 clams

Number Of Ingredients 13

Sauce
2 teaspoons minced ginger
3 tablespoons scallions, finely sliced
1 tablespoon light soy sauce
1 1/2 tablespoons Shao-Hsing wine, or sherry
1 1/2 teaspoons sugar
1 1/2 teaspoons Chinese white rice vinegar or distilled white vinegar
1 tablespoon scallion oil (see Note, below)
3 tablespoons vegetable stock
Pinch white pepper
12 clams, medium, opened on the half-shell by a fishmonger
8 cups boiling water
6 sprigs coriander

Steps:

  • Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

STEAMER CLAMS IN BEER AND GARLIC



Steamer Clams in Beer and Garlic image

Make and share this Steamer Clams in Beer and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) bottle beer, allowed to go flat
1 cup chicken broth
4 garlic cloves, halved
1 bay leaf
2 fresh parsley sprigs
salt
fresh ground black pepper
50 -60 steamer clams, in the shell well scrubbed
melted butter, for dipping

Steps:

  • In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
  • Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
  • Add clams; cover and simmer 4-5 minutes until clam shells open.
  • Remove bay leaf and discard; remove any clams that did not open and discard.
  • Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
  • Serve with individual bowls of melted butter for dipping; serve immediately.

STEAMED CLAMS WITH CILANTRO BUTTER



Steamed Clams With Cilantro Butter image

From an "easy" cooking card at the market. The photo on the card shows the clams in a broth served in Martini glasses and it looks so good!

Provided by Oolala

Categories     Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups vegetable broth
1/2 cup butter, can use margarine
1/4 cup green onion, sliced
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 dozen littleneck clams, scrubbed

Steps:

  • Place broth and butter in a large Dutch oven over medium heat.
  • When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
  • Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

Nutrition Facts : Calories 281, Fat 17.8, SaturatedFat 10.1, Cholesterol 81.7, Sodium 715.3, Carbohydrate 12.9, Fiber 0.5, Sugar 2.3, Protein 17.2

STEAMED CLAMS WITH CILANTRO AND RED PEPPER



Steamed Clams with Cilantro and Red Pepper image

Categories     Pepper     Shellfish     Appetizer     Quick & Easy     Clam     Summer     Cilantro     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

5 tablespoons unsalted butter
1 1/2 cups thinly sliced green onions
1 1/4 cups chopped fresh cilantro
2 cups sake or dry vermouth
4 garlic cloves, pressed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried crushed red pepper
4 dozen littleneck clams, scrubbed

Steps:

  • Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

LITTLENECK CLAMS STEAMED IN GREEN CHILI-COCONUT MILK BROTH



Littleneck Clams Steamed In Green Chili-Coconut Milk Broth image

Provided by Amanda Hesser

Categories     dinner, quick, one pot, main course

Time 30m

Yield 8 servings

Number Of Ingredients 14

2 poblano peppers
2 tablespoons olive oil, more for brushing
Kosher salt
Freshly ground black pepper
1 large red onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 tablespoons peeled and coarsely chopped ginger
1 cup dry white wine
2 cups clam juice
1 14-ounce can unsweetened coconut milk
1 serrano or jalapeno pepper, coarsely chopped
1/2 cup packed spinach leaves
1 tablespoon honey
80 littleneck clams, scrubbed

Steps:

  • Heat a gas or charcoal grill to high. Brush poblano peppers with olive oil; season with salt and pepper. Grill until charred on all sides. Place in bowl, cover with plastic wrap and let sit for 15 minutes; then peel, halve, seed and coarsely chop the poblano peppers.
  • Reduce grill heat to medium high. On stove, heat oil in large enamel-coated Dutch oven or any other large, shallow pot until almost smoking. Add onion, and cook until soft, for 4 to 5 minutes. Add garlic and ginger, and cook for 2 minutes. Add wine, and reduce mixture until almost dry. Add clam juice, coconut milk and poblano and serrano peppers, and bring to boil. Add spinach leaves, and cook until just wilted, 1 to 2 minutes.
  • In batches, transfer the mixture to a blender, add 1/2 cup water and blend until smooth. Return mixture to pot, and bring to boil. Add honey, and season with salt and pepper. Add clams, stir, cover and place pot on the grill. Cover grill, and cook until all clams open, for 10 to 12 minutes. (Or keep pot on stove, turn heat to high and cook until clams open, about 10 to 12 minutes.) Pour clams and their broth into a large bowl, and serve.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 10 grams, Sodium 1260 milligrams, Sugar 4 grams, TransFat 0 grams

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