Sweet And Spicy Clams Recipes
ONE-POT SPICY CLAMS
Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
- Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.
SWEET AND SPICY CLAMS
The sweetness is from honey, the spice from Sriracha sauce. Adapted from Mary's Fish Camp in Manhattan.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 24 clams, 3-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, heat oil over medium-high heat; cook shallots until lightly browned.
- Drain on paper toweling and season with salt.
- Strain oil into a large saute pan or skillet and cook garlic, over medium heat, about 30 seconds, then add clams and wine; after a minute, turn clams.
- Cover pan and let steam until clams open, about 5 minutes; transfer clams to soup plates, draining juices back into pan.
- Whisk sesame oil, lime juice, hone, sriracha, and sesame seeds into pan; season with salt and pepper.
- Adjust sriracha, as desired, and bring to a simmer; pour over clams, then garnish with green onions and fried shallots.
- Serve with crusty bread.
Nutrition Facts : Calories 487.8, Fat 29.9, SaturatedFat 4.8, Cholesterol 34.8, Sodium 705.9, Carbohydrate 30.5, Fiber 3.2, Sugar 13.8, Protein 18.9
SWEET AND SPICY RAZOR CLAMS
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 14
Steps:
- Pour oil in a small saucepan over medium-high heat. When hot, lightly brown a piece of shallot, add the rest and fry until golden brown. Drain shallots, place on paper towel and season with salt. Set aside. Pour oil from pan through a strainer into a large sauté pan. Add garlic and sauté on medium until golden. Add clams and wine; after a minute, turn clams. Cover and steam until clams open, about 5 minutes. Transfer clams to soup plates, draining juices back into pan.
- Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan. Season to taste with salt and pepper. Adjust sriracha as desired. Bring to a simmer and pour over clams. Scatter scallions and fried shallots on top. Serve with crusty bread.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 800 milligrams, Sugar 7 grams, TransFat 0 grams
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
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