Steamed Clams With Almond And Parsley Butter And No Linguine Recipes

BUTTERY GARLIC STEAMED CLAMS

Steps:

• In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add wine and lemon juice. Bring to a boil.
• Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
• Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

STEAMED CLAMS

Steps:

• Heat a large pot over medium heat. Add the butter and melt it.
• Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
• Add the white wine and bring to a simmer; do not boil.
• Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
• Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.

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 WITH LEMONS AND CALABRIAN CHILES

Steps:

• Preheat the grill over medium-high heat.
• Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes.
• Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve.
• Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley.

STEAMED CLAMS WITH ALMOND AND PARSLEY BUTTER AND NO LINGUINE

Steps:

• Finely chop the almonds either by crushing with a rolling pin and chopping with a knife, or in a food processor. In a medium bowl, stir the almonds, butter, and parsley together until smooth. Don't add salt-the clams will do that. Set aside while you cook the clams.
• Heat a large skillet to medium and add the oil, then the garlic and crushed red pepper flakes. Swirl the pan and, before the garlic browns at all, add the clams and wine. Cover the skillet and cook, stirring occasionally, until all the clams have opened. If a few won't open, that's okay; let them keep their deep secrets. Add the almond and parsley butter and stir so that it melts and mixes with the clam broth. Serve hot with spoons, bread, and napkins.
• Variation
• Do it the way I originally planned and pluck some, or all, of the cooked clams from their shells, return to the skillet, and toss with hot boiled linguine.

SCOTT URE'S CLAMS AND GARLIC

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.

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.

BEER-STEAMED CLAMS

Steps:

• Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
• Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
• While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.

STEAMED CLAMS WITH CILANTRO BUTTER

Steps:

• Place broth and butter in a large Dutch oven over medium heat.
• When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
• Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

STEAMER CLAMS IN BEER AND GARLIC

Steps:

• In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
• Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
• Add clams; cover and simmer 4-5 minutes until clam shells open.
• Remove bay leaf and discard; remove any clams that did not open and discard.
• Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
• Serve with individual bowls of melted butter for dipping; serve immediately.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS

Steps:

• Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
• Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
• Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
• In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

BUTTER-STEAMED CLAMS

Steps:

• Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
• Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
• Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
• Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.