Sauteed Clams Recipes

BUTTERY GARLIC STEAMED CLAMS

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.

GARLIC BUTTER SAUTEED CLAMS RECIPE - (4.1/5)

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.

SAUTEED CLAMS WITH CHICKPEA CREAM

Steps:

• In a large saute pan, heat 1/4 cup oil, garlic, and chile pepper over medium-high heat and cook until garlic is lightly brown. Remove garlic from pan. Add clams and cover pan. Cook until clams steam open, about 5 to 10 minutes. Remove clams from pan and place in a dish. Add some steaming juices to keep clams warm. Cover. Reserve remaining steaming juice; it should be about 1 cup.
• Pour 1 cup reserved juice into blender and add chickpeas. Process until smooth. Season with salt, if necessary, and pepper. Divide puree among 4 shallow bowls. Top with clams and sprinkle with parsley. Combine the lemon zest and remaining olive oil, and drizzle over the top. Serve right away with toasted bread, if desired.
• Serving suggestion: 4 slices toasted country bread.

SAUTEED RAZOR CLAMS OVER LINGUINI

Steps:

• Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread.

GARLIC BUTTER SAUTEED CLAMS

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.

CLAMS SAUTEED WITH WHITE WINE, GARLIC AND TOMATO

Steps:

• Scrub the clams and place in a bowl with lightly salted water and let soak for 2 hours. Drain and rinse well, discarding any that fail to close to the touch. In a large frying pan with high sides, warm the olive oil. Add the sliced garlic and 1 Tbl. parsley and saute for about 2 minutes. Pour in the wine and simmer 2 minutes. Stir in the tomatoes and red pepper flakes, season with salt, cover and cook, stirring occasionally, until the liquid has reduced, about 10 minutes. Add the clams, cover, and cook until the shells open, about 5 minutes. Discard any that have not opened. Pour clams and all the juice into a large serving bowl. Sprinkle with more chopped fresh parsley and serve with plenty of crusty Italian bread.

SCOTT URE'S CLAMS AND GARLIC

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.