Steamed Clams With Guanciale And Sorrel Recipes

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MEDITERRANEAN-STYLE STEAMED CLAMS



Mediterranean-Style Steamed Clams image

Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.

Provided by Chef Rebecca

Categories     Main Dish Clams

Time 25m

Yield 6

Number Of Ingredients 7

1 cup fresh bread crumbs
¼ cup pine nuts
2 cloves garlic, minced
3 pounds littleneck clams, scrubbed
¾ cup chopped fresh basil
¼ cup butter, melted
½ cup cherry tomatoes, quartered

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine bread crumbs, pine nuts, and garlic on a baking sheet.
  • Toast in the preheated oven until lightly browned, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
  • Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

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.

CLAMS WITH GUANCIALE, SUNCHOKES AND CELERY ROOT



Clams with Guanciale, Sunchokes and Celery Root image

Did someone say chowder? This clam and pork dish is the perfect complement to the sweet earthiness of root vegetables.

Provided by Eric Greenspan

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

1 pound guanciale, cut into thin lardons
1 pound sunchokes, peeled and diced
1 celery root, peeled and diced
5 pounds littleneck clams, cleaned
1 cup Madeira wine
1/4 cup heavy cream
Kosher salt
1/4 cup fresh celery leaves

Steps:

  • In a medium cast-iron pan, slowly render the guanciale over medium heat until just starting to get crispy, approximately 5 minutes. Add the sunchokes and celery root and toss to combine. Allow to cook slowly in the rendering fat until cooked through and evenly browned, another 10 minutes.
  • Meanwhile, put a large, high-sided saute pan over medium heat until hot. Add the clams and Madeira. Immediately cover with a lid and allow to steam until all the clams have opened, about 10 minutes.
  • Carefully strain the clam cooking liquid into the guanciale pan and bring to a boil. Add the cream, then stir to combine and turn off the heat. Taste and adjust the seasoning as needed with salt.
  • Combine the clams with the sunchokes and add to a large serving bowl. Garnish with the celery leaves.

STEAMED CLAMS WITH GUANCIALE AND SORREL



Steamed Clams with Guanciale and Sorrel image

I love it when the first bunches of springtime sorrel appear in the market. It has a fantastic sour, lemony-mint thing going on that does something great for clams. The only drawback is that when you cook sorrel, it turns the worst color of brown. Sprinkle it on the dish at the last minute for the best flavor and look. Please try to find guanciale for this dish-it has a delightful fattiness to it that can't really be replicated. If you can't find guanciale, use bacon or pancetta instead. Everyone thinks clams have to be cooked over high heat. It's not necessary in order for the clams to open, and it can render them tough if not done carefully.

Yield serves 4

Number Of Ingredients 8

8 ounces guanciale
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced paper-thin
1 teaspoon chile flakes
2 pounds Manila clams
1/2 cup white wine
Juice of 1 lemon
5 sorrel leaves, cut into a chiffonade

Steps:

  • In a large saucepan over medium heat, brown the guanciale to render some of the fat. Pour off the fat and add the olive oil. Add the garlic and chile flakes and cook until the garlic is soft and the chile flakes are toasted, 2 minutes. Add the clams and increase the heat to medium-high. Add the wine and cover.
  • After 5 or 6 minutes, check to see whether the clams have opened. Discard any that have failed to open. Add the lemon juice and toss. Pile into a serving bowl and top with the sorrel. Serve immediately.

STEAMED CLAMS WITH CHICKPEAS AND GREEN GARLIC RECIPE



Steamed Clams With Chickpeas and Green Garlic Recipe image

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Provided by Renee Erickson

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon fresh lemon juice
4 pounds Manila or littleneck clams, scrubbed
1 (15.5-ounce) can chickpeas, rinsed
1/2 cup crème fraîche
1/4 cup loosely packed dill
1/4 cup loosely packed tarragon leaves
Kosher salt, freshly ground pepper
3 (2x1-inch) strips lemon zest, cut lengthwise into thin strips
Grilled or toasted bread (for serving)

Steps:

  • Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don't open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.

STEAMED CLAMS



Steamed Clams image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

5 pounds steamer clams
1/2 cup cornmeal
2 bottles beer
Chopped fresh parsley
Lemon wedges
Unsalted butter, melted

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 WITH SHERRY, GARLIC & HERBS



Steamed Clams with Sherry, Garlic & Herbs image

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

2 tablespoons olive oil
1 1/2 tablespoons chopped garlic
1 tablespoon chopped shallot
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
2 teaspoons chopped fresh parsley or 1/2 teaspoon dried parsley
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 dozen clams, scrubbed
4 ounces dry sherry
4 ounces bottled clam juice
2 ounces unsalted butter
1/4 cup chopped green onion
sourdough bread

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.

GARLIC STEAMED CLAMS



Garlic Steamed Clams image

Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

Provided by Bergy

Categories     Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 8

3 dozen hard shelled clams, well scrubbed
1 tablespoon cornmeal
2 tablespoons olive oil
8 cloves garlic, peeled & minced
1/4 cup water
1/4 cup wine
1/4 cup parsley, chopped
salt & pepper

Steps:

  • Discard any clams that are not firmly shut.
  • Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
  • Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
  • Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
  • To serve, place the clams in a shallow bowl & pour the broth over them.

Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.7, Cholesterol 29.6, Sodium 52, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 11.6

GARLIC-STEAMED CLAMS



Garlic-Steamed Clams image

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

2 tablespoons olive oil
8 cloves garlic, minced
½ teaspoon chicken bouillon granules, or to taste
¼ cup water
¼ cup dry white wine
1 ½ pounds clams in shell, scrubbed
¼ cup chopped fresh parsley
salt and ground black pepper to taste

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

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