Manila Clams In Garlic And Beer Recipes

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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.).

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

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Top Asked Questions

What is the best way to cook clams?
Get tricks for quick & easy meals! Beer Steamed Clams - the best steamed clams recipe ever with beer, garlic, parsley and lemon. Juicy, fat and succulent clams cooked in under 10 mins. Clean and scrub the clams with cold water. Drain and set aside. Set up a skillet with the butter, add the garlic and saute until aromatic or light brown in color.
Do I need to add salt to clams?
As clams are naturally briny, you don't need salt. If your beer broth is not salty enough, add a pinch of salt.
What type of clams are best for Steamed clams?
For the best steamed clams, use the following types of clams: Steamers. Also known as soft-shell clams (the shells aren’t actually soft), these clams have a longer siphon that sticks outside of its shell. Littlenecks. These are small, hard-shell Atlantic clams. Littlenecks are popular because they are very sweet and tender. Cherrystones.

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