BAKED CLAMS
Steps:
- Preheat oven to 350 degrees F.
- Place clams in a bucket of cold water with cornmeal and salt. Set aside.
- Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
- Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.
MALAYSIAN CLAMS
Number Of Ingredients 16
Steps:
- Heat olive oil in a large deep skillet over high heat. Add chopped onions and garlic and sauté until lightly browned, about 1 1/2 minutes. Add clams, dried chilies, and chili paste and cook, stirring constantly, 2 minutes. Add sliced onions, bell pepper, stock, pepper puree, oyster sauce, chopped basil, bean sauce, fish sauce, Maggi sauce, and black pepper and cook, stirring constantly, until clams open, about 3 minutes; discard any unopened clams. Transfer clams to a platter, garnish with basil, and serve.
Nutrition Facts : Nutritional Facts Serves
MALAYSIAN BLACK PEPPER CLAMS
Make and share this Malaysian Black Pepper Clams recipe from Food.com.
Provided by Brookelynne26
Categories Malaysian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the clams in a large bowl and rinse them under cold running water for 5 to 10 minutes to purge them of all sand and grit. Drain.
- In a small bowl, combine the coconut palm sugar, oyster sauce, soy sauce, and lime juice.
- Heat the canola oil in a large sauté pan or skillet set over high heat. Add the garlic and ginger and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the black pepper and the clams. Add 1/3 cup water, cover immediately, and steam the clams for 3 to 4 minutes or until they open. Remove any that do not open. Add the oyster sauce mixture and stir well. Add the butter, stir well, and pour the clams into a large bowl.
- Sprinkle the mint, cilantro, and Thai basil over the clams. Serve with the toasted bread, brushed with the olive oil, if desired, and wedges of fresh lime.
Nutrition Facts : Calories 277, Fat 19.1, SaturatedFat 7.9, Cholesterol 43.3, Sodium 1217.2, Carbohydrate 19.9, Fiber 0.8, Sugar 12.9, Protein 8.2
BLACK PEPPER MUSSELS
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)
- Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.
MALAYSIAN CLAMS
I first made this dish at a hostel on the Olympic Peninsula. We had just dug fresh clams... They were fantastic. This is an incredibly quick recipe with a bold flavor and a nice bite.
Provided by Zeke Koch
Categories Malaysian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil.
- Brown garlic and red onion.
- Add everything else together and cook 5-7 minutes.
Nutrition Facts : Calories 180.5, Fat 4.8, SaturatedFat 0.6, Cholesterol 14.4, Sodium 984, Carbohydrate 27.8, Fiber 4.1, Sugar 12.6, Protein 10.4
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