Clamswithjalapenolemonandbasil Recipes

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CLAMS WITH JALAPENO, LEMON AND BASIL



Clams With Jalapeno, Lemon and Basil image

From Bon Appetit, this looks really good. Sounds like crusty bread would be great to soak up the sauce.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter (1/2 stick)
3 garlic cloves, minced
1 tablespoon jalapeno, minced
1 cup tomato sauce, canned
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 lbs littleneck clams, scrubbed
1/2 cup fresh basil, chopped
1 1/2 tablespoons lemon peel, grated

Steps:

  • Melt butter in very large pot over medium-high heat.
  • Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes.
  • Add tomato sauce, wine, and lemon juice and bring to boil.
  • Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open).
  • Add basil and lemon peel.
  • Season with pepper.
  • Transfer clams and sauce to large bowl and serve.

Nutrition Facts : Calories 366.9, Fat 9.1, SaturatedFat 4.3, Cholesterol 117.4, Sodium 2258.7, Carbohydrate 15.1, Fiber 0.7, Sugar 1.6, Protein 50.6

STEAMED CLAMS WITH JALAPEñO BUTTER



Steamed Clams With Jalapeño Butter image

Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There's nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.

Provided by Sam Sifton

Categories     seafood, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

50 littleneck clams
4 tablespoons plus 2 teaspoons unsalted butter
2 slices bacon, diced (optional)
1 cup beer, approximately half a can or bottle
1 to 2 jalapeño peppers, to taste, seeded and diced

Steps:

  • Scrub the clams under cold running water to remove grit and sand, then set aside.
  • Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
  • Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
  • While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
  • Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 0 grams, TransFat 0 grams

CLAMS WITH JALAPEñO, LEMON, AND BASIL



Clams with Jalapeño, Lemon, and Basil image

Categories     Garlic     Pepper     Steam     Low Carb     Quick & Easy     Lemon     Basil     Clam     White Wine     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
3 garlic cloves, minced
1 tablespoon minced jalapeño chiles
1 cup canned tomato sauce
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 pounds littleneck clams, scrubbed
1/2 cup chopped fresh basil
1 1/2 tablespoons grated lemon peel

Steps:

  • Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

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