STEAMED MANILA CLAMS
Yield 4
Number Of Ingredients 9
Steps:
- Shortly before steaming, scrub the clams with a stiff brush under cold running water to remove any grit on the shells. If any shells are broken, discard them.
- In a Dutch oven or stockpot, combine wine, garlic, salt, and pepper and bring to a rolling boil.
- Once boiling, add the clams and cover with a lid, reduce heat to medium high, and steam for 5 minutes. With a slotted spoon, remove all opened clams to a large serving bowl.
- Stir the pot and cook any remaining clams for an additional 3 minutes until they open. Discard any clams that don't open. With a slotted spoon, divide clams into individual bowls.
- Add the butter to the remaining clam broth, and stir until it melts. Ladle the clam broth over the bowls of clams.
- Garnish with a splash of lemon juice and a sprinkle of parsley.
Nutrition Facts :
MANILA CLAMS IN GARLIC AND BEER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 8
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.
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
- Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
- Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
CLAMS IN GARLIC SAUCE
Categories Garlic Onion Sauté Quick & Easy Lemon Clam Sherry Parsley Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-low heat. Add onion, garlic, bay leaves, and guajillo chili; sauté until onion is tender, about 8 minutes. Add clams and sauté 2 minutes. Sprinkle with 1/4 cup parsley. Add Sherry and lemon juice. Increase heat to medium-high, cover, and simmer until clams open (discard any that do not open), about 8 minutes. Transfer clams to shallow bowl. Boil sauce until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Pour sauce over clams. Sprinkle with remaining 2 tablespoons parsley and serve.
- Available at Latin American markets and some supermarkets.
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
CLAMS IN GARLIC SAUCE
Provided by Marian Burros
Categories dinner, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
- Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
- Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.
Nutrition Facts : @context http, Calories 986, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 34 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 2547 milligrams, Sugar 7 grams, TransFat 0 grams
CLAMS IN OYSTER SAUCE
Clams, such as Manila or baby clams, taste great cooked in oyster sauce, and make a great Filipino appetizer.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes. Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes. Discard any clams which do not open. Serve immediately.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 5.3 g, Cholesterol 19.9 mg, Fat 7.4 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 90.7 mg, Sugar 2 g
CLAMS WITH ANDOUILLE SAUSAGE
Categories Sauté Quick & Easy Low Cal Dinner Sausage Clam Family Reunion Bon Appétit
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat. Add andouille sausage, poblano chiles, all bell peppers, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, stirring often, about 7 minutes. Add clams, Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5 to 6 minutes (discard any clams that do not open). Stir in 1/4 cup cilantro and Sherry wine vinegar. Season juices to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining cilantro and serve. Adapted from Elliot's Oyster House.
- * Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
- Ingredient tip:
- Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
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