Steamed Clams With Pasta Recipes

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SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

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

STEAMED CLAMS IN SPICY TOMATO SAUCE



Steamed Clams in Spicy Tomato Sauce image

Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 14

4-1/2 pounds clams, such as littlenecks
2 tablespoons extra virgin olive oil
1 cup dry white wine, such as pinot grigio or sauvignon blanc
1 small onion or 2 shallots, minced
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half
1 (28-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
3 to 4 tablespoons finely chopped fresh parsley or cilantro
A drizzle of olive oil or squeeze of lemon juice for serving (optional)

Steps:

  • Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
  • Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
  • Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
  • Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
  • Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams

STEAMED CLAMS WITH PASTA



Steamed Clams with Pasta image

Provided by Louisa Thomas Hargrave

Categories     Pasta     Shellfish     Steam     Quick & Easy     Clam     Hot Pepper     Spring     Parsley     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 pound linguine
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper

Steps:

  • Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.
  • Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.
  • Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

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.

WHITE WINE AND GARLIC CLAM PASTA



White Wine and Garlic Clam Pasta image

The sweet clams in this dish are steamed in a light broth of fresh tomatoes, onion, garlic, and white wine and served with spaghetti.

Provided by Syrie Wongkaew

Categories     Dinner     Lunch     Entree     Pasta

Time 30m

Yield 2

Number Of Ingredients 11

25 small clams (scrubbed)
2 tablespoon olive oil
1 tablespoon butter
1 small brown onion (diced)
2 to 3 cloves garlic (finely chopped)
1 teaspoon dried chili flakes
1/2 teaspoon sea salt
3 medium tomatoes (roughly chopped)
4 ounces dry spaghetti (or linguine)
1/2 cup dry white wine
2 tablespoon fresh parsley (finely chopped)

Steps:

  • Gather the ingredients.
  • Boil a generous amount of water in a large pot. Soak the clams in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
  • In a large, heavy-based pot, heat the oil and butter over medium heat. Add the onion and sauté for 2 to 3 minutes, stirring occasionally, until translucent.
  • Add the garlic, chili flakes, and salt to the pot and stir for about 20 seconds.
  • Add the chopped tomatoes and fry for about 7 minutes, until their juice starts to evaporate.
  • Salt the boiling water and cook the pasta according to packet instructions.
  • In the pot with the sauce, turn the heat up to medium-high and add the clams to the pot. Cover with a lid. After about 2 to 3 minutes, add the wine to the pot. Cover again and shake the pot from side to side.
  • Cook the clams for a further 5 minutes, or until they open. Add the parsley and stir with a wooden spoon. Cover and shake the pot again. Check for any unopened clams and discard.
  • Approximately at this point, the pasta should be ready to be drained. Drain and place in a big serving bowl or large plate.
  • Pour the clam mixture on top. Mix the pasta and sauce well with the help of two big serving forks or some tongs. Serve immediately.

Nutrition Facts : Calories 662 kcal, Carbohydrate 62 g, Cholesterol 95 mg, Fiber 5 g, Protein 40 g, SaturatedFat 6 g, Sodium 2022 mg, Sugar 9 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 g

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH



Steamed Clams with Bacon, Tomato, and Spinach image

Categories     Onion     Tomato     Appetizer     Steam     Quick & Easy     Bacon     Clam     Spinach     Summer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 8

1/2 lb sliced bacon, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well
5 oz baby spinach (4 cups packed)
Accompaniment: crusty bread

Steps:

  • Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
  • Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

STEAMED CLAMS AND PASTA



Steamed Clams and Pasta image

Make and share this Steamed Clams and Pasta recipe from Food.com.

Provided by dicentra

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
4 garlic cloves, minced
1 cup chopped onion
1/4 cup minced parsley
1/2 teaspoon dried oregano
1/4 teaspoon white pepper
24 fresh clams, scrubbed
1 cup clam juice or 1 cup water
4 cups cooked spaghetti, warm
2 tablespoons parmesan cheese

Steps:

  • Spray skillet with cooking spray. Heat over mediium until hot. Saute onion and garlic 3-4 minutes; add parsley, oregano and pepper.
  • Add clams and clam juice; heat to boiling. Reduce heat and simmer, covered, until clams open, about 5 minutes. Discard any unopened clams.
  • Spoon spaghetti into shallow bowls. Arrange clams on spaghetti; pour broth over. Sprinkle with cheese.

Nutrition Facts : Calories 348.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 31.8, Sodium 310.8, Carbohydrate 57.6, Fiber 3.6, Sugar 4.6, Protein 21.2

STEAMED CLAMS



Steamed Clams image

This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering.

Provided by Sara Welch

Categories     Main

Time 25m

Number Of Ingredients 9

1/4 cup butter
1 tablespoon garlic (minced)
1/4 teaspoon red chili flakes
1 cup white wine
4 pounds fresh clams (cleaned)
salt and pepper to taste
1 tablespoon lemon juice
1/4 cup chopped herbs (such as parsley, chives or basil)
herb sprigs and lemon wedges for garnish (optional)

Steps:

  • Heat a large pot over medium heat. Add the butter and melt it.
  • Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
  • Add the white wine and bring to a simmer; do not boil.
  • Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
  • Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.

Nutrition Facts : Calories 214 kcal, Carbohydrate 5 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 516 mg, Sugar 1 g, ServingSize 1 serving

STEAMED CLAMS WITH SPRING HERBS



Steamed Clams With Spring Herbs image

A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.

Provided by Melissa Clark

Categories     easy, quick, main course

Time 25m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
2 tablespoons chopped fresh tarragon
2 1/2 pounds littleneck clams (about 30 clams), scrubbed
1/4 cup minced chives
Grated zest of 1 lime
Pinch red pepper flakes
2 tablespoons unsalted butter
1 1/2 tablespoons lime juice

Steps:

  • In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
  • Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
  • Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
  • Spoon pan juices over clams. Serve immediately.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 1312 milligrams, Sugar 1 gram, TransFat 0 grams

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