Steamed Clams On The Half Shell Recipes

STEAMED CLAMS

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.

STEAMED CLAMS IN BUTTER AND SAKE

Steps:

• Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
• Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
• Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

STEAMED CLAMS

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.

STEAMED CLAMS

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 ON THE HALF SHELL

Steps:

• In a large pan heat butter and oil.
• Saute shallots 2 minutes add garlic give a couple stirs then add white wine simmer 5 minutes or till reduced in half.
• Add can diced tomatoes.
• Add seasonings and bring to boil.
• Add frozen clams just to heat.
• Place on a platter and drizzle olive oil over clams.
• Garnish with parsley.
• Serve with a nice fresh crusty bread.
• Or toss clams into cooked pasta for a meal.

CLAMS ON THE HALF SHELL WITH FRESH MAYONNAISE

Steps:

• Serve one teaspoon mayonnaise on top of chilled clams on the half shell.
• For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise.
• In a bowl, combine lemon juice and champagne vinegar.
• In a separate glass bowl, whisk together egg yolk and dry ingredients.
• Add half of the lemon juice mixture to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, until it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture.
• Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

STEAMED CLAMS WITH SPRING HERBS

Steps:

• In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
• Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
• Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
• Spoon pan juices over clams. Serve immediately.

CLAMS STEAMED WITH GINGER AND SCALLIONS

Steps:

• Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

STEAMED CLAMS (CHEATER VERSION)

Steps:

• Clean the clams under cold water, ensure that they are live (solid sound when thumped with clam knife).
• Open and shuck the clam, returning it to half of the shell, arranged around the edge of a microwave safe plate.
• Put one pat of butter on the clam and sprinkle with garlic salt to taste.
• Microwave until the butter just melts (20-25 seconds.
• Serve, enjoy the juice, too!