Asari Clams With Garlic Sauce Recipes

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BUTTERY GARLIC STEAMED CLAMS



Buttery Garlic Steamed Clams image

Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

Provided by Amy

Time 15m

Number Of Ingredients 7

5 tablespoons Finlandia Unsalted Butter, divided
1 tablespoon fresh minced garlic
1 cup white wine
1 tablespoon lemon juice
3 dozen little neck clams, rinsed and scrubbed
1/3 cup chopped fresh Italian parsley
Wedges from 1 lemon for garnish, if desired

Steps:

  • In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
  • Add wine and lemon juice. Bring to a boil.
  • Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
  • Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

LINGUINE WITH GARLIC CLAM SAUCE



Linguine with Garlic Clam Sauce image

I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

ASARI CLAMS WITH GARLIC SAUCE



Asari Clams With Garlic Sauce image

Make and share this Asari Clams With Garlic Sauce recipe from Food.com.

Provided by GG 38966

Categories     European

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs clams
1 chili pepper
4 garlic cloves (minced)
5 tablespoons olive oil
1/2 cup onion (minced)
1/2 cup sherry wine (dry)
1/4 cup lime juice
5 tablespoons parsley (chopped)

Steps:

  • .** Salt & pepper to taste **.
  • Heat Olive Oil in large sauce pan. Add Onion, Garlic, and chopped Chili. Saute until Onion is tender. Add Clams. Saute 2 minutes. Sprinkle with 3 tablespoons Parsley. Add Sherry and Lime juice. Increase heat and cover. Simmer until clams open about 5 minutes. Put clams in shallow bowl(s). Boil remaining sauce until very slightly thickened. Salt and fresh ground Black Pepper to taste. Pour sauce over clams. Sprinkle with remaining 2 tablespoons parsley. Serve immediately.

Nutrition Facts : Calories 316.2, Fat 10.7, SaturatedFat 1.4, Cholesterol 77.2, Sodium 133.5, Carbohydrate 10.7, Fiber 0.4, Sugar 1.5, Protein 29.4

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS



Steamed Clams With Garlic-Parsley Butter and Leeks image

These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.

Provided by David Tanis

Categories     dinner, weekday, seafood, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup unsalted butter (1 stick), softened
1 cup roughly chopped parsley, leaves and tender stems
1 or 2 small garlic cloves, grated or minced
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 cup chopped leeks (from 2 medium leeks), white and light green parts only
24 littleneck clams, scrubbed and rinsed (about 2 to 3 pounds)
1 1/2 cups dry white wine
1/2 teaspoon grated lime zest
2 tablespoons lime juice
Lime wedges, for garnish

Steps:

  • Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
  • Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
  • Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
  • In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

STEAMED CLAMS IN BUTTER AND SAKE



Steamed Clams in Butter and Sake image

This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.

Provided by Lilibeth Bernardino Hashimoto

Categories     World Cuisine Recipes     Asian     Japanese

Time 25m

Yield 4

Number Of Ingredients 7

4 teaspoons sake
4 teaspoons mirin (Japanese sweet wine)
2 teaspoons rice vinegar
1 ¼ pounds clams in shell, scrubbed
3 tablespoons butter
1 teaspoon soy sauce
1 green onion, chopped

Steps:

  • Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
  • Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
  • Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 3 g, Cholesterol 34 mg, Fat 9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 155.1 mg, Sugar 1.9 g

CLAMS IN GARLIC SAUCE



Clams In Garlic Sauce image

Provided by Marian Burros

Categories     dinner, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon plus 1/2 cup extra virgin olive oil
3 shallots, peeled and sliced
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 1/2 pounds Maine butter clams (or littlenecks or mussels)
1 cup dry white wine
4 cups bottled clam juice or chicken broth, or more if desired
1 cup drained garlic confit (recipe follows)
1 tablespoon fresh lemon juice
Oil from garlic confit, optional
Sea salt and freshly ground black pepper
1 pound linguine, cooked al dente

Steps:

  • In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
  • Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
  • Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.

Nutrition Facts : @context http, Calories 986, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 34 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 2547 milligrams, Sugar 7 grams, TransFat 0 grams

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