Manila Clams In Garlic And Beer Recipes

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SCOTT URE'S CLAMS AND GARLIC



Scott Ure's Clams And Garlic image

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

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley

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

MANILA CLAMS IN GARLIC AND BEER



Manila Clams in Garlic and Beer image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 cup olive oil
6 cloves garlic, minced fine
2 red onions, chopped fine
8 dozen small Manila clams, well-scrubbed
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/2 bunch fresh basil leaves
2 cans beer (your choice)

Steps:

  • Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

MANILA CLAMS



Manila Clams image

Provided by Food Network

Time 17m

Yield about 6 appetizer portions

Number Of Ingredients 10

1/2 cup extra virgin olive oil
2 teaspoons garlic chopped
3 pounds clams (Manila, cockles, or littlenecks)
1/2 white wine
1/2 teaspoon crushed red pepper, or more to taste
3 teaspoons ground fennel seeds
3 teaspoons lemon zest, finely chopped, yellow only
2 tablespoons lemon juice
1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
1/4 cup parsley, chopped

Steps:

  • In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
  • Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

STEAMED CLAMS IN A BEER, LEMON AND GARLIC BROTH



Steamed Clams in a Beer, Lemon and Garlic Broth image

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

2 lbs littleneck clams (or other small clam)
1 (12 ounce) bottle beer (something light like Sam Adams Summer Ale)
2 large garlic cloves, smashed
1/2 lemon, sliced into wedges
2 tablespoons butter
1 tablespoon Old Bay Seasoning
fresh ground pepper
salt

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.).

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Top Asked Questions

What is the best way to cook clams with beer?
Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open.
How do you cook clams with garlic and white wine?
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.
How to cook clams in a crock pot?
Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open.
How much butter do you put in a clam fillet?
Ingredients 1 2 lbs. (1 kg) Manila clams or little neck clams 2 2 tablespoons unsalted butter, melted 3 2 cloves garlic, minced 4 7 fl. oz. (200 ml) beer 5 ground black pepper 6 3 slices lemon 7 1 tablespoon chopped parsley More ...

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