LINGUINE WITH CLAMS
Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg
WHITE WINE-STEAMED CLAMS
Provided by Marc Murphy
Time 25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
- Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
- Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.
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
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
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.
STEAMERS
Steps:
- At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.
- In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.
- Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth.
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
STEAMED CLAMS IN WHITE WINE SAUCE
Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.
Provided by jndeans
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
- Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g
BEEF STEW COOKED IN A STEAMER
Posted per request for meals cooked in a steamer. You don't have to brown the meat separatly but it will taste better if you do. Recipe source: The Steamer Cookbook
Provided by ellie_
Categories Stew
Time 1h24m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat heat oil.
- Put 1/4 cup flour, salt and pepper in a baggie or pie dish and dredge beef in flour mixture.
- Brown beef cubes in skillet.
- Remove beef from skillet and place in a heat-proof bowl that will fit in steamer.
- Add onions and garlic to skillet, cooking until browned (5 minutes).
- Pour in beer and vinegar, bring to a boil and pour over meat.
- Stir in sage, salt and pepper.
- Cover bowl with foil or a lid and place on steamer rack.
- When steamer water comes to a boil, place rack in steamer and steam for 1 hour (check water level in steamer you may need to add more water).
- If you want you can steam potatoes and cabbage with the meat about 35 minutes before meat is done add potatoes.
- Pour off liquid through a strainer into a saucepan.
- Place saucepan over medium heat and bring to a boil, gradually adding 1 tablespoon flour mixed with 1 tablespoon butter, stirring until sauce thickens.
- Place cabbage wedges (if using) in steamer and steam for 6-8 minutes.
- Pour sauce over meat and potatoes.
Nutrition Facts : Calories 622.1, Fat 39.1, SaturatedFat 12.6, Cholesterol 146, Sodium 139.7, Carbohydrate 9.8, Fiber 1.2, Sugar 2.4, Protein 49.9
More about "steamers recipe white wine"
STEAMER CLAMS WITH GARLIC BUTTER AND WHITE WINE
From foodieandwine.com
4/5 (124)Total Time 10 minsCategory Appetizer, DinnerCalories 427 per serving
MEDITERRANEAN-STYLE STEAMED CLAMS - HOW TO COOK …
From themediterraneandish.com
4.9/5 (36)Calories 141 per servingCategory Entree
- Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (1/3 cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time.
- Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)
- Make the white wine broth. In a large Dutch oven heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions, peppers, and garlic. Season with kosher salt and pepper and cook for 5 minutes or so, tossing regularly and making sure the garlic does not burn. (See note, if you want to add Spanish choriz)
GARLIC BUTTER CLAMS WITH WHITE WINE CREAM SAUCE
From damndelicious.net
4.8/5 (12)Total Time 50 minsServings 4
STEAMED CLAMS IN WHITE WINE, GARLIC, AND BUTTER
From savorysweetlife.com
STEAMED MUSSELS IN WHITE WINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHITE WINE STEAMER CLAMS AND MUSCLES - DESOCIO IN …
From desociointhekitchen.com
STEAMED MUSSELS IN WHITE WINE BROTH | THE …
From themediterraneandish.com
STEAMED CLAMS WITH WHITE WINE AND GARLIC
From littleferrarokitchen.com
OVEN-STEAMED MUSSELS WITH GARLIC AND WHITE WINE
From onceuponachef.com
BASIC STEAMER RECIPE - THE SPRUCE EATS
From thespruceeats.com
COOKING STEAMERS IN WINE - DAMNDELICIOU.COM
From damndeliciou.com
STEAMED MUSSELS WITH WHITE WINE AND GARLIC - JESSICA GAVIN
From jessicagavin.com
STEAMED CLAMS WITH GARLIC BUTTER AND WINE
From theartoffoodandwine.com
YOTAM OTTOLENGHI ON COOKING WITH STEAM – RECIPES - THE GUARDIAN
From theguardian.com
HOW TO MAKE THE BEST STEAMED CLAMS | FOODIECRUSH.COM
From foodiecrush.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love