Garlic Butter Sauteed Clams Recipe 415

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GARLIC BUTTER CLAMS RECIPE



Garlic Butter Clams Recipe image

In less than 20 minutes, you will have amazing seafood! This garlic butter clams recipe is a super simple boiled recipe anyone can make.

Provided by Annie

Categories     Appetizer

Time 23m

Number Of Ingredients 6

30 Clams
2 Lemons
6 tbsp Butter
3 cloves Garlic (minced)
1 cup Water
1/4 cup Fresh Basil (chopped)

Steps:

  • Prior to cooking, be sure to rinse the clams. Place them in a large bowl with water and let them sit for 15 minutes. Drain and rinse to get rid of any sand.
  • In a deep skillet (or pot), begin to melt 3 Tbsp of butter. Add minced garlic; saute until fragrant.
  • Add water, remaining butter and clams. Bring to a gentle boil. Cover and continue to cook for another 7-8 minutes (or until the clams have opened).
  • Remove from heat and top with the juice of 1 lemon and fresh basil.
  • Serve with additional lemon wedges if desired.

Nutrition Facts : Calories 85 kcal, ServingSize 1 serving

GARLIC BUTTER SAUTEED CLAMS



Garlic Butter Sauteed Clams image

Sauteed Clams - Skillet clams with loads of garlic butter, white wine and parsley. The easiest sauteed clams recipe ever, 15 mins to make.

Provided by Rasa Malaysia

Categories     American Recipes

Time 15m

Number Of Ingredients 7

1 1/2 lbs. (0.6 kg) manila clams, rinsed, scrubbed and cleaned
2 tablespoons unsalted butter
2 cloves garlic
1/4 cup white wine
3 dashes cayenne pepper
1 tablespoon lemon juice
1 teaspoon chopped Italian flat parsley

Steps:

  • Heat up a skillet on medium heat. Add the butter and saute the garlic until slightly browned. Add the clams into the skillet, and quickly toss around with the spatula. Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open. Add the lemon juice and parley, stir to combine well. Remove from heat and serve immediately.

Nutrition Facts : Calories 120 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 people, Sodium 207 milligrams sodium, Sugar 1 grams sugar

GARLIC BUTTER SAUTEED CLAMS RECIPE - (4.1/5)



Garlic Butter Sauteed Clams Recipe - (4.1/5) image

Provided by á-25087

Number Of Ingredients 8

1 1/2 lbs clams, rinsed, scrubbed and cleaned
2 tablespoons unsalted butter
2 cloves garlic
1/4 cup white wine
3 dashes cayenne pepper
1 tablespoon lemon juice
1 teaspoon chopped Italian flat parsley
Lemon wedges for serving

Steps:

  • 1. Heat up a skillet on medium heat. 2. Add the butter and saute the garlic until slightly browned. 3. Add the clams, and quickly toss around with a wooden spoon. 4. Add the wine and cayenne pepper. 5. Cover the skillet and let cook for 1 minute, or until the clams are all open. 6. Add the lemon juice and parley, stir to combine well. 7. Remove from heat and serve with lemon wedges immediately.

GRILLED CLAMS WITH GARLIC BUTTER



Grilled Clams with Garlic Butter image

This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.

Provided by Food Network

Categories     appetizer

Yield 4 to 6 servings as an appetizer

Number Of Ingredients 7

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Steps:

  • Preheat a grill or Great Grates over medium heat.
  • Scrub and rinse the clams. Keep refrigerated until ready to use.
  • Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
  • Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE



Linguini with Clams and Garlic Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

14 ounces dried linguine
12 littleneck clams, steamed
2 ounces crushed garlic
6 ounces garlic butter plus extra for bread, recipe follows
1/4 cup white wine
2 lemon wedges, juiced, plus 1 wedge, for garnish
1/2 ciabatta bread, toasted
1-ounce shredded Parmesan
Pinch minced fresh parsley leaves
1/2 teaspoon red pepper flakes
Melted unsalted butter
Lemon juice
Minced fresh garlic
Garlic powder
Onion powder
Crushed red pepper
White wine
Parsley

Steps:

  • Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
  • Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
  • In a small bowl, combine all ingredients, to taste.

SCOTT URE'S CLAMS AND GARLIC



Scott Ure's Clams And Garlic image

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

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley

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

GARLIC BUTTER



Garlic Butter image

Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.

Provided by Denyse

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 16

Number Of Ingredients 7

1 cup butter, softened
1 tablespoon minced garlic
¼ cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
¼ teaspoon ground paprika

Steps:

  • In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Nutrition Facts : Calories 110.3 calories, Carbohydrate 0.5 g, Cholesterol 31.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 7.6 g, Sodium 445.5 mg

GARLIC STEAMED CLAMS



Garlic Steamed Clams image

Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

Provided by Bergy

Categories     Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 8

3 dozen hard shelled clams, well scrubbed
1 tablespoon cornmeal
2 tablespoons olive oil
8 cloves garlic, peeled & minced
1/4 cup water
1/4 cup wine
1/4 cup parsley, chopped
salt & pepper

Steps:

  • Discard any clams that are not firmly shut.
  • Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
  • Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
  • Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
  • To serve, place the clams in a shallow bowl & pour the broth over them.

Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.7, Cholesterol 29.6, Sodium 52, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 11.6

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