Steamed Clams From Swanson Recipes
STEAMED CLAMS FROM SWANSON®
Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can't be beat!
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.
- Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.
Nutrition Facts : Calories 598.8 calories, Carbohydrate 92.2 g, Cholesterol 29.6 mg, Fat 10.3 g, Fiber 6.5 g, Protein 27.1 g, SaturatedFat 2 g, Sodium 1201.7 mg, Sugar 1.8 g
STEAMED CLAMS
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
- Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
- Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams
STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
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