BAKED CLAMS IN SPICY BUTTER SAUCE (LES PALOURDES AUX AROMATES)
This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)
Provided by Charmed
Categories Very Low Carbs
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange the open clams, meat side up, on a baking sheet.
- Preheat the oven to 450.
- In a saucepan, combine the chopped shallots and wine.
- Cook briefly, stirring.
- Add the butter and heat, stirring, until it melts.
- Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
- Bring just to the boil, stirring.
- Cook and continue stirring for about 5 minutes.
- Add the basil& let the sauce cool to lukewarm.
- Spoon the sauce over the clams and bake for 10 minutes.
- Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.
Nutrition Facts : Calories 279.6, Fat 23.9, SaturatedFat 14.7, Cholesterol 90.6, Sodium 71.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.2, Protein 11.6
FRESH BAKED CLAMS
I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.
Provided by Oolala
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
- Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
- Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
- Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
- Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1
BAKED CLAMS
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams. It contains some of the usual suspects - onion and celery - and some unusual ones, like clam juice and vermouth. Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
Provided by Tamar Adler
Time 1h
Yield 6 servings (or 2 if you love clams)
Number Of Ingredients 11
Steps:
- Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
- Once they've cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
- Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
- Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture - with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
- Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 474 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED CLAMS
I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(
Provided by spatchcock
Categories Savory
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
- Coarsely chop the clams and combine with the lemon juice in a separate bowl.
- Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
- Top with the bread crumb mixture and drizzle with the butter.
- Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
- Garnish with lemon wedges.
Nutrition Facts : Calories 399.8, Fat 25.7, SaturatedFat 10.3, Cholesterol 60.3, Sodium 884, Carbohydrate 23.9, Fiber 1.4, Sugar 2, Protein 18.2
GRILLED LITTLE NECK CLAMS IN WINE SAUCE
This is a quick summer meal that is low fat but big on flavor. Eat these clams alone with crusty bread or make linguini and top it with the clams and sauce! All you need are some simple kitchen pantry items, a cooking tin, foil and a grill to make a very impressive meal in just minutes.
Provided by Carrie September
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- This requires a disposable tin that is large enough to hold all the clams.
- Scrub and rinse the clams well to remove all dirt prior to cooking.
- Preheat the grill to 500 degrees.
- Add all ingredients to the tin and stir to mix all ingredients together.
- Cover the tin tightly with foil.
- Place in covered grill for approximately 15 minutes to allow the steam to open the clams.
- TIP: cooking time may vary due to differences in grills. Rather than open the foil to see if the clams are open, touch the top of the foil. Once the clams are open, they will push up on the top and there will not be as much loose space as there was before they opened. Removing the foil to check will release the steam and will prolong the cooking process which could result in tough, dry, overcooked clams.
Nutrition Facts : Calories 348, Fat 15.6, SaturatedFat 2.3, Cholesterol 54.4, Sodium 1098.5, Carbohydrate 13.2, Fiber 1.6, Sugar 3.3, Protein 27.9
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