BEER CLAM BAKE
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy-bottom 8-quart stockpot over medium-high heat. Add the onions and cook until slightly browned, 8 to 10 minutes.
- In layers, add the salt, pepper, potatoes, corn, sausage, clams, mussels and shrimp. Add the beer and thyme. Cover and bring to a boil, about 10 minutes. Lower the heat and simmer until the potatoes are tender and the clams and mussels are all open, about 20 minutes more.
- Transfer to a large platter, sprinkle with the parsley and serve.
CLAMS IN BROTH
Provided by Michael Schlow
Categories Garlic Herb Shellfish Backyard BBQ Seafood Clam Grill/Barbecue
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cook clams:
- In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
- While clams cook, grill bread:
- Preheat grill (high heat).
- Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
- When clams are cooked, stir in parsley. Serve clams with grilled bread.
STEAMER CLAMS IN BEER AND GARLIC
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
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 IN A BEER, LEMON AND GARLIC BROTH
Simple & tasty, using ingredients you probably have on hand. Prep time includes time to soak & clean clams.
Provided by Bolistoli
Categories Beginner Cook
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
- Combine all ingredients, except clams, in a large pot.
- Bring to slow boil over medium heat.
- Add clams, turn up heat to medium-high, and cover.
- Cook for 5-6 minutes, until shells are wide open.
- Discard any clams that do not open with the others, this means they are bad.
- Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).
COCONUT BROTH CLAMS RECIPE BY TASTY
Here's what you need: littleneck clam, cold water, sea salt, sourdough baguette, olive oil, sea salt, coconut oil, medium red onion, lemongrass, fresh ginger, garlic, red pepper flakes, dry white wine, brown sugar, fish sauce, vegetable broth, full-fat coconut milk, scallion, fresh cilantro
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
- Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
- Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
- Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
- Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
- Brush each slice with olive oil and sprinkle with salt.
- Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
- Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
- Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
- Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
- Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
- Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
- Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
- Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
- Enjoy!
Nutrition Facts : Calories 1273 calories, Carbohydrate 90 grams, Fat 66 grams, Fiber 2 grams, Protein 69 grams, Sugar 14 grams
CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH
Provençal bouillabaisse meets New England seafood stew in this brothy dish that features meaty clams and tender white fish. Carrots, fennel, and cherry tomatoes-along with fragrant aromatics like white wine, orange zest, and saffron-brighten up this wintry stew, making it a perfect dish for a cozy night in.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
- Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
- Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
- Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
- Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.
CLAM BROTH
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 1 quart broth and 2 cups clam meat
Number Of Ingredients 1
Steps:
- Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready.
- As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover after it has completely cooled.
- Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use.
BEER-STEAMED CLAMS
Favorite clam recipe. Very easy to complete.
Provided by kjeremy2
Categories Main Dish Clams
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg
More about "white water clams with beer and orange broth recipes"
LITTLE NECK CLAMS IN WINE AND GARLIC BROTH - 2 SISTERS …
From 2sistersrecipes.com
12 BEST CLAM RECIPES - THE SPRUCE EATS
From thespruceeats.com
CLAM BROTH - RECIPE - FINECOOKING
From finecooking.com
CLAMS WITH BASIL BROTH - RECIPE - FINECOOKING
From finecooking.com
WHITE WATER CLAMS WITH BEER AND ORANGE BROTH RECIPE
From cookingchanneltv.com
Servings 4Total Time 35 minsCategory Main-Dish
LITTLENECK CLAMS IN WHITE WINE AND TOMATOES - LEMON BABY
From lemonbaby.co
WHITE WATER CLAMS WITH BEER AND ORANGE BROTH RECIPE
From foodnewsnews.com
STEAMED CLAMS IN SPICY WHITE WINE & BUTTER BROTH - YOUTUBE
From youtube.com
CLAMS WITH SOBA RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: GRILLED CLAMS IN BEER BROTH - PINTEREST
From pinterest.com
STEAMED CLAMS WITH BEER AND LEMONGRASS (NGAO HấP Xả BIA)
From butestseafoodie.com
CLAMS IN A GARLICKY WINE BROTH - WHATCHA COOKING GOOD LOOKING?
From whatchacookinggoodlooking.com
CLOïSSES D’AIGUA BLANCA AMB CERVESA I BROU DE TARONJA
From ca.acutabovefabrics.com
BLUE POINT WHITE WATER CLAMS WITH WHITE IPA AND ORANGE BROTH
From veritagemiami.com
25 WAYS TO USE CLAMS | DEVOUR - COOKING CHANNEL
From cookingchanneltv.com
STEAMED CLAMS IN BEER (COOKED IN 10 MINS!) - RASA MALAYSIA
From rasamalaysia.com
RECIPE: GRILLED CLAMS IN BEER BROTH - WHOLE FOODS MARKET
From wholefoodsmarket.com
GARLIC BUTTER CLAMS WITH WHITE WINE CREAM SAUCE
From damndelicious.net
CLAMS IN WHITE WINE BROTH - NUTS FOR NAAN
From nutsfornaan.com
CLAMS IN A EURO-BROTH - SMOKE & SALT
From smokeandsaltfoodtruck.com
BEER-STEAMED CLAMS WITH HERB BUTTER RECIPE - TODAY.COM
From today.com
STEAMED CLAMS WITH WHITE WINE AND GARLIC - THE LITTLE FERRARO …
From littleferrarokitchen.com
WHITE WATER CLAMS WITH BEER AND ORANGE BROTH
From emerils.com
MOLUSQE UJI Të BARDHë ME BIRRë DHE SUPë PORTOKALLI
From sq.acutabovefabrics.com
WHITE WATER CLAMS WITH BEER AND ORANGE BROTH – RECIPES NETWORK
From recipenet.org
STEAMED CLAMS WITH BACON AND BEER RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAMED CLAMS WITH WHITE WINE, GARLIC AND BUTTER
From cravingcalifornia.com
BALTOJO VANDENS MOLIUSKAI SU ALUMI IR APELSINų SULTINIU
From lt.acutabovefabrics.com
WHITE WATER CLAMS WITH BEER AND ORANGE BROTH
From emerils.com
SIMPLE BEER STEAMED CLAMS - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
STEAMED CLAMS IN WHITE WINE AND SAFFRON BROTH - JACKIE OURMAN
From jackieourman.com
GRILLED CLAMS WITH CHORIZO AND BEER RECIPE - FOOD NEWS
From foodnewsnews.com
LINGUINE WITH WHITE CLAM SAUCE - A EASY SEAFOOD PASTA RECIPE
From savoryexperiments.com
DINING TIP: TINY CLAMS IN WHITE WINE BROTH - WINE SPECTATOR
From winespectator.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