Steamers With Asian Broth And Cilantro Butter Recipes

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STEAMED CLAMS WITH CILANTRO BUTTER



Steamed Clams With Cilantro Butter image

From an "easy" cooking card at the market. The photo on the card shows the clams in a broth served in Martini glasses and it looks so good!

Provided by Oolala

Categories     Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups vegetable broth
1/2 cup butter, can use margarine
1/4 cup green onion, sliced
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 dozen littleneck clams, scrubbed

Steps:

  • Place broth and butter in a large Dutch oven over medium heat.
  • When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
  • Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

Nutrition Facts : Calories 281, Fat 17.8, SaturatedFat 10.1, Cholesterol 81.7, Sodium 715.3, Carbohydrate 12.9, Fiber 0.5, Sugar 2.3, Protein 17.2

STEAMERS WITH ASIAN BROTH AND CILANTRO BUTTER



Steamers with Asian Broth and Cilantro Butter image

These clams are steamed in a flavorful Asian broth, then served with melted herb butter.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 10

1 cup unsalted clam juice
1 cup loosely packed Thai or regular fresh basil leaves
1 2-inch piece lemongrass, coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon Asian fish sauce (nam pla)
1 teaspoon salt
1 cup loosely packed fresh cilantro leaves
3/4 cup (1 1/2 sticks) unsalted butter
8 pounds steamers (littlenecks or cherrystones can be used instead), scrubbed
3 limes, cut in wedges, for garnish

Steps:

  • Combine 2 cups water, clam juice, basil, lemongrass, lime juice, fish sauce, and salt in a stockpot; bring to a boil, reduce heat, and simmer until well flavored, about 30 minutes.
  • Meanwhile, combine cilantro and butter in food processor; mix until cilantro is in tiny flecks. Set aside in a small saucepan.
  • Pass liquid in stockpot through cheesecloth-lined strainer. Return to stockpot over medium-high heat. Add clams (use a bamboo steamer if desired); cover pan. Cook until clams open, 10 to 12 minutes; discard unopened ones. Melt the cilantro butter. Transfer the clams to a serving bowl, and strain the broth through a cheesecloth-lined strainer.
  • Serve clams with lime wedges, broth for rinsing off sand, and butter for dipping.

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