Clams Steamed In Beer With Chile And Cilantro Recipes
STEAMED CLAMS WITH CILANTRO AND RED PEPPER
Categories Pepper Shellfish Appetizer Quick & Easy Clam Summer Cilantro Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.
STEAMED CLAMS WITH CILANTRO BUTTER
From an "easy" cooking card at the market. The photo on the card shows the clams in a broth served in Martini glasses and it looks so good!
Provided by Oolala
Categories Lime
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place broth and butter in a large Dutch oven over medium heat.
- When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
- Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.
Nutrition Facts : Calories 281, Fat 17.8, SaturatedFat 10.1, Cholesterol 81.7, Sodium 715.3, Carbohydrate 12.9, Fiber 0.5, Sugar 2.3, Protein 17.2
STEAMED CLAMS WITH BACON AND BEER RECIPE
Steps:
- Fry 4 slices chopped bacon in a medium pot until soft and golden, about 4 minutes. Add 1 small chopped onion and 2 cloves chopped garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer.
- Stir in 3 pounds well-scrubbed Manila clams and add 1 cup beer or water or chicken stock. Cover the pot and steam the clams for 3 to 5 minutes, until they open. Discard any clams that do not open.
- Stir gently to mix with the bacon, garlic, and onion, and serve immediately. Recipe Source: "Off The Hook: Reflections & Recipes from an Old Salt" by Roger Fitzgerald. Recipes by Susan Volland (Ten Speed Press). Reprinted with permission.
Nutrition Facts : Calories 363 kcal, Carbohydrate 24 g, Cholesterol 106 mg, Fiber 1 g, Protein 54 g, SaturatedFat 1 g, Sodium 2115 mg, Fat 5 g, ServingSize 3 Pounds Clams (4 Servings), UnsaturatedFat 2 g
CLAMS STEAMED IN BEER WITH CHILE AND CILANTRO
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large pot with oil and bring it to a high heat. When the oil is hot add the garlic, scallions, ginger and chiles. Saute for 1 to 2 minutes or until everything is very aromatic.
- Add the clams and stir to coat with the oil and other ingredients. Add the vinegar, beer, and kaffir lime leaves. Cover and steam the clams until they open, about 5 to 7 minutes. Discard any clams that have not opened.
- Divide the clams into serving bowls with the broth and sprinkle with the chopped cilantro.
- WOWEEE!!!
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- 1. Heat the oil in a large, heavy-bottomed pot. Add the shallot and season lightly with salt and pepper. Cook until shallot is tender and translucent, about 5 minutes. Add the garlic and chili, and cook over medium heat, stirring to ensure the garlic does not burn, about 1 minute. Add the beer, bring to a boil and cook for 1 minute, then add the clams and any accumulated liquid. Lower the heat to a simmer, cover and steam the until they open, 6 to 8 minutes, shaking the pot a few times while the dish cooks to distribute the ingredients evenly.
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