Steamed Clams With Bacon And Beer Recipes

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STEAMED CLAMS WITH JALAPEñO BUTTER



Steamed Clams With Jalapeño Butter image

Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There's nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.

Provided by Sam Sifton

Categories     seafood, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

50 littleneck clams
4 tablespoons plus 2 teaspoons unsalted butter
2 slices bacon, diced (optional)
1 cup beer, approximately half a can or bottle
1 to 2 jalapeño peppers, to taste, seeded and diced

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Steps:

  • Scrub the clams under cold running water to remove grit and sand, then set aside.
  • Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
  • Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
  • While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
  • Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 0 grams, TransFat 0 grams

STEAMED CORN WITH CLAMS AND BACON



Steamed Corn With Clams and Bacon image

"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ''Seamus Mullen's Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.

Provided by Sam Sifton

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 pound slab bacon, diced
6 cloves garlic, peeled and sliced
50 littleneck clams
5 ears sweet corn, shucked, trimmedand cut in half
1 1/2 cups dry white wine
1 tablespoon plus 1 teaspoon pimentón
Crushed Aleppo pepper to taste, or red-pepper flakes
10 to 12 fresh basil leaves, torn roughly
1/4 cup extra-virgin olive oil

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Steps:

  • In a large, heavy bottomed pot set over medium heat, cook the bacon until it begins to render its fat. Add the garlic, and cook until it turns translucent.
  • Add the clams, corn and white wine, then stir in the pimentón. Increase heat to high, and cook for approximately 30 seconds, to evaporate the alcohol. Lower heat to medium low, cover the pot and steam until the clams have all opened and the corn is tender, approximately 8-10 minutes. (Discard any unopened clams.)
  • Using tongs and a spoon, remove all the clams and corn and bacon from the pot, and place in large, warm bowl, with a healthy dose of broth, a scattering of Aleppo pepper and the torn basil, and drizzle with olive oil.

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH



Steamed Clams with Bacon, Tomato, and Spinach image

Categories     Onion     Tomato     Appetizer     Steam     Quick & Easy     Bacon     Clam     Spinach     Summer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 8

1/2 lb sliced bacon, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well
5 oz baby spinach (4 cups packed)
Accompaniment: crusty bread

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Steps:

  • Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
  • Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

MANILA CLAMS IN GARLIC AND BEER



Manila Clams in Garlic and Beer image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 cup olive oil
6 cloves garlic, minced fine
2 red onions, chopped fine
8 dozen small Manila clams, well-scrubbed
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/2 bunch fresh basil leaves
2 cans beer (your choice)

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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.

STEAMER CLAMS IN BEER AND GARLIC



Steamer Clams in Beer and Garlic image

Make and share this Steamer Clams in Beer and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) bottle beer, allowed to go flat
1 cup chicken broth
4 garlic cloves, halved
1 bay leaf
2 fresh parsley sprigs
salt
fresh ground black pepper
50 -60 steamer clams, in the shell well scrubbed
melted butter, for dipping

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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 BACON AND BEER



Steamed Clams with Bacon and Beer image

Make and share this Steamed Clams with Bacon and Beer recipe from Food.com.

Provided by cnb948

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 slices bacon, cut into pieces
1 small onion, chopped
3 lbs steamer clams
1 bottle beer

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Steps:

  • Fry bacon over medium heat, in a medium sized pot about 4 minutes.
  • Add in onion, and continue until bacon is brown, and onion is tender, about another 4 minutes.
  • Add in clams, and beer.
  • Cover and steam clams until they pop open, about 7 minutes.
  • Throw away any clams that do not open.
  • Stir together and serve.

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