Steamers And Broth Recipes

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STEAMED CLAMS OR MUSSELS IN SEASONED BROTH



Steamed Clams or Mussels in Seasoned Broth image

Simmer your choice of shellfish in one of our homemade seasoned broths for an easy and healthy seafood supper.

Provided by wp

Number Of Ingredients 4

Seasoned broth (choices follow)
3 dozen clams in shells, suitable for steaming (about 2 1/2 lb.), or mussels in shells (1 1/4 lb.)
Chopped parsley, green onions, or fresh cilantro
Lemon wedges

Steps:

  • In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
  • Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
  • Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
  • Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
  • Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (8 g sat.); 11 g carbo (3 g fiber); 328 mg sodium; 62 mg chol.
  • Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
  • Per serving with clams: 154 cal., 5% (1 cal.) from fat; 12 g protein; 9 g fat (1 g sat.); 4 g carbo (2 g fiber); 56 mg sodium; 29 mg chol.
  • Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
  • Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 5 g fat (2 g sat.); 17 g carbo (4 g fiber); 386 mg sodium; 29 mg chol. z

Nutrition Facts :

STEAMED CLAMS WITH WHITE WINE AND GARLIC



Steamed Clams with White Wine and Garlic image

Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.

Provided by Samantha Ferraro

Categories     Appetizer

Time 50m

Number Of Ingredients 9

4 tbsp unsalted butter
2 tablespoons olive oil
1 small-medium sized shallot (chopped finely)
2-3 large garlic cloves (chopped finely)
1 tsp red pepper flakes (optional for heat)
1 1/2 cups white wine
2 pounds littleneck clams (cleaned and scrubbed)
Juice of 1 lemon
Small bunch of fresh parsley leaves (roughly chopped)

Steps:

  • Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
  • Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
  • Pour in white wine and add in the clams. Give everyone one good stir and cover skillet with a lid. Cook clams until they all open, about 7-9 minutes.
  • Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.

Nutrition Facts : Calories 275 kcal, Carbohydrate 5 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAMERS IN RED CHILE PESTO BROTH



Steamers in Red Chile Pesto Broth image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 cups dry white wine
1 1/2 pounds steamers, scrubbed
Red Chile Pesto, recipe follows
2 teaspoons honey
2 tablespoons chopped fresh cilantro leaves
2 ancho chile pods
2 New Mexico chile pods
1 tablespoon honey
1/4 cup fresh cilantro leaves
3 cloves garlic, chopped
2 tablespoons pine nuts
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat grill to high.
  • Place a large kettle on the grill, add wine and bring to a boil. Add the steamers, cover and steam until opened, discarding any that do not open. Remove steamers to a large bowl with a slotted spoon.
  • Bring liquid back to a boil and reduce by half. Whisk in the red chile pesto and honey. Season with salt and pepper and stir in the cilantro. Pour the mixture over the steamers and serve immediately.
  • Place chiles in a bowl and cover with boiling water; let sit until soft, at least 30 minutes.
  • Remove the chiles from the liquid, reserving the liquid, and coarsely chop. Place the chiles in the bowl of a food processor along with 1/4 cup of the soaking liquid, honey, cilantro, garlic and pine nuts and process until smooth. With the motor running, slowly add the oil until emulsified; season with salt and pepper.

Nutrition Facts : Calories 310 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 51 milligrams, Sodium 1150 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 26 grams, Sugar 8 grams

STEAMED CLAMS IN GARLIC SAFFRON BROTH



Steamed Clams in Garlic Saffron Broth image

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
3 dozen littleneck clams
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Steps:

  • Crumble saffron into 1 cup of boiling water. Set aside to steep.
  • Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g

STEAMER CLAMS IN BEER AND GARLIC



Steamer Clams in Beer and Garlic image

Make and share this Steamer Clams in Beer and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) bottle beer, allowed to go flat
1 cup chicken broth
4 garlic cloves, halved
1 bay leaf
2 fresh parsley sprigs
salt
fresh ground black pepper
50 -60 steamer clams, in the shell well scrubbed
melted butter, for dipping

Steps:

  • In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
  • Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
  • Add clams; cover and simmer 4-5 minutes until clam shells open.
  • Remove bay leaf and discard; remove any clams that did not open and discard.
  • Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
  • Serve with individual bowls of melted butter for dipping; serve immediately.

STEAMERS AND BROTH



Steamers and Broth image

This came from one of the newest cookbooks I just purchased, and thought many would benefit from this one. Cookbook called 'THE LOBSTER ROLL'. If you look closely to the first photo you can see air bubbles, the example of the clams purging themselves of excess sand. This far the best tasting clams that I have had. Hardly any grit at all, and sweet.

Provided by lets.eat

Categories     Very Low Carbs

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup white vinegar
6 lbs live steamer clams
1 celery, roughly chopped
3/4 lb salted butter

Steps:

  • Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
  • *Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
  • Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
  • Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
  • *To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.

Nutrition Facts : Calories 474.8, Fat 46.7, SaturatedFat 29.3, Cholesterol 142.4, Sodium 821.2, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 10.5

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