Steamed Clams And Eggs Recipes
STEAMED CLAMS AND EGGS
Provided by Nicole Mones
Categories easy, quick, appetizer
Time 30m
Yield Serves 4 as an appetizer
Number Of Ingredients 8
Steps:
- In a large pot fitted with a steamer rack large enough to hold 4 (8-ounce) ramekins, bring a quart of water to a boil. Divide clams among ramekins.
- In a small bowl whisk 1 egg until frothy. Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper. Pour the egg mixture over the clams in one of the ramekins. Repeat with the remaining eggs. Place ramekins on the steamer rack in the pot.
- Cover the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.
STEAMED CLAMS
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
- Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
- Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams
STEAMED CLAMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
- Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
- In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
- Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.
STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
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.
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
STEAMED CLAMS
Enjoy an ocean delight tonight! Clams are easy to prepare and are delicious when steamed and served with melted butter.
Provided by Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 5
Steps:
- Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
- Place clams in a steamer with boiling water. Cover and steam 5 to 8 minutes or until clams open at least 1 inch, removing clams as they open. Discard any unopened clams.
- Serve hot clams in shells with butter.
Nutrition Facts : Calories 55, Carbohydrate 2 g, Cholesterol 25 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg
STEAMED CLAMS WITH SHERRY, GARLIC & HERBS
Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat.
- Add garlic, shallot and herbs and saute 2 minutes.
- Add clams, dry Sherry and bottled clam juice.
- Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
- Add butter to saucepan and stir until melted.
- Using tongs, divide clams among 4 soup bowls.
- Ladle broth over the clams and sprinkle with green onions.
- Serve with bread.
STEAMED CLAMS FOR TWO
I came across this recipe and first thing I thought was "Not the Steamed Clams I grew up on" but thought this was a more elegant version of the steamed clams I loved eating as a kid in the summer. I haven't tried this recipe yet but can't wait to try these and surprise my family with these. Recipe source: Bon Appetit (March 1984)
Provided by ellie_
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In the bottom of a steamer bring 2 tablespoons butter, wine, water, parsley and hot pepper sauce to a boil.
- Arrange clams on rack and place in steamer. Cover and steam for 6-10 minutes or until clams open. Discard any clams that do not open.
- Divide clams (in their shells) in two bowls.
- Strain broth and ladle over clams.
- Divide remaining butter (4 tablespoons) between 2 small dishes (for dipping). Garnish with lemon wedges, if desired.
Nutrition Facts : Calories 582.5, Fat 37.9, SaturatedFat 22.2, Cholesterol 207.4, Sodium 443.1, Carbohydrate 9.7, Fiber 0.1, Sugar 0.3, Protein 43.9
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