STEAMER CLAMS, NEW ENGLAND STYLE
Steamer clams, aka soft-shell clams, are sweet, tender and slightly briny and make a delicious appetizer simply served with a little melted butter and fresh lemon.
Provided by Lynne Webb
Categories Appetizers
Time 20m
Number Of Ingredients 3
Steps:
- Soak the clams according to the directions listed in the tips below
- Add about 1-inch of water to the bottom of a large pot with a tight-fitting lid. Bring to a simmer, then add the clams. Cover the pot and steam until all of the shells have opened wide, about 10 to 12 minutes.
- While the clams are cooking, melt the butter and add the juice from half the lemon. Pour the butter into individual serving dishes and set aside. Cut the remaining half of the lemon into 4 wedges for serving.
- Once all the clams have opened fully, carefully scoop them into a bowl. Pour the broth into individual serving dishes for dipping.
- Note: You may want to strain the broth through cheesecloth if you see any sand accumulated in the bottom.
- To eat, remove the clam from the shell and strip the skin off the neck. Dip it first in the broth, then in the butter.
Nutrition Facts : Calories 881 kcal, Carbohydrate 25 g, Protein 116 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 365 mg, Sodium 5456 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
HOW TO COOK AND EAT STEAMER CLAMS
How to make soft shell steamed clams, otherwise known as steamers, a specialty of New England. These steamed clams are fun to eat and taste delicious.
Provided by Elise Bauer
Categories How To Clam New England Shellfish
Time 25m
Yield 6
Number Of Ingredients 2
Steps:
- Place steamer water in bowls for serving: Carefully remove the cooked clams from the pot, placing them in a serving bowl. Do not discard the clam broth left in the pot. Instead pour a bit of the hot broth into bowls for serving. Put the melted butter into small bowls for dipping.
Nutrition Facts : Calories 218 kcal, Carbohydrate 3 g, Cholesterol 78 mg, Fiber 0 g, Protein 14 g, SaturatedFat 10 g, Sodium 788 mg, Sugar 0 g, Fat 16 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
NEW ENGLAND STEAMED CLAMS
Provided by Food Network
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.
- Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
- Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.
NEW ENGLAND STEAMERS
Provided by Food Network Kitchen
Time 25m
Yield 3 pounds steamer clams
Number Of Ingredients 0
Steps:
- Bring 2 1/2 cups water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Add 3 pounds scrubbed steamer clams; cover and cook until they open, about 10 minutes (discard any that do not open). Drain, then strain the liquid. To eat, remove the clams from their shells and rinse in the liquid. Dip in melted butter and serve with lemon wedges.
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
NEW ENGLAND-STYLE CLAM CHOWDER
New England Soul Food. Serve with oyster crackers.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
- Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g
DEEP-FRIED STEAMER CLAMS
Provided by Pierre Franey
Categories dinner, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the clams in a mixing bowl and add salt, pepper and buttermilk.
- Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
- Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1 1/2 to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.
Nutrition Facts : @context http, Calories 866, UnsaturatedFat 44 grams, Carbohydrate 58 grams, Fat 52 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1424 milligrams, Sugar 2 grams, TransFat 0 grams
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