Korean Steamed Clams Appetizer Recipes

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KOREAN STEAMED CLAMS APPETIZER



Korean Steamed Clams Appetizer image

This is fun to do on a picnic especially if you can dig the clams right there. Make the sauce at home and bring it along. You can put the sauce on them a few hours ahead of time if you are serving them at home and keep them in the fridge if you plan to serve them cold - I like them at room temperature

Provided by Bergy

Categories     Lunch/Snacks

Time 22m

Yield 24 clams

Number Of Ingredients 8

24 littleneck clams
3 tablespoons low sodium soy sauce
1 1/2 teaspoons sesame oil
3 cloves garlic, chopped
2 scallions, chopped
1 tablespoon ground toasted sesame seeds
1 teaspoon sugar
2 tablespoons jalapeno peppers, finely chopped

Steps:

  • Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean.
  • 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.
  • Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam.
  • Serve hot or cold.

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 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.

MEDITERRANEAN-STYLE STEAMED CLAMS



Mediterranean-Style Steamed Clams image

Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.

Provided by Chef Rebecca

Categories     Main Dish Clams

Time 25m

Yield 6

Number Of Ingredients 7

1 cup fresh bread crumbs
¼ cup pine nuts
2 cloves garlic, minced
3 pounds littleneck clams, scrubbed
¾ cup chopped fresh basil
¼ cup butter, melted
½ cup cherry tomatoes, quartered

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine bread crumbs, pine nuts, and garlic on a baking sheet.
  • Toast in the preheated oven until lightly browned, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
  • Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g

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