How To Steam Clams On The Stove Recipes

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STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

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)

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



Steamed Clams image

Enjoy an ocean delight tonight! Clams are easy to prepare and are delicious when steamed and served with melted butter.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 48m

Yield 4

Number Of Ingredients 5

4 pounds soft-shell clams in shells
6 cups water
1/3 cup white vinegar
1/2 cup boiling water
Butter or margarine, melted, if desired

Steps:

  • Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
  • Place clams in a steamer with boiling water. Cover and steam 5 to 8 minutes or until clams open at least 1 inch, removing clams as they open. Discard any unopened clams.
  • Serve hot clams in shells with butter.

Nutrition Facts : Calories 55, Carbohydrate 2 g, Cholesterol 25 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg

GARLIC STEAMED CLAMS



Garlic Steamed Clams image

Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

Provided by Bergy

Categories     Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 8

3 dozen hard shelled clams, well scrubbed
1 tablespoon cornmeal
2 tablespoons olive oil
8 cloves garlic, peeled & minced
1/4 cup water
1/4 cup wine
1/4 cup parsley, chopped
salt & pepper

Steps:

  • Discard any clams that are not firmly shut.
  • Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
  • Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
  • Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
  • To serve, place the clams in a shallow bowl & pour the broth over them.

Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.7, Cholesterol 29.6, Sodium 52, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 11.6

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

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