BEER-STEAMED CLAMS
Favorite clam recipe. Very easy to complete.
Provided by kjeremy2
Categories Main Dish Clams
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
- Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
- While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg
MANILA CLAMS IN GARLIC AND BEER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.
BEER-STEAMED CLAMS ON A GAS GRILL
Ready in 20 minutes, all you need are clams and beer to make this summer beach favorite.
Provided by Sarah Caron
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat gas grill. Wash clams one at a time, scrubbing lightly to remove sand from outside.
- Set grill-proof pan (camping pan or cast iron pan) on grill rack. Pour beer into pan.
- Place clams on grill over medium heat. Cover grill; steam clams 5 minutes. Check and remove any clams that are wide open. Cover grill; continue steaming 5 minutes longer or until all clams have opened wide. Serve immediately.
Nutrition Facts : ServingSize 1 Seerving
STEAMED CLAMS
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
- Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
- Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams
BEER-STEAMED CLAMS
This recipe is good for littlenecks, countnecks or Manila clams. Serve this with lots of warm crusty bread to soak up all the juices!! From Cooking Pleasures magazine.
Provided by SkinnyMinnie
Categories Very Low Carbs
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crush the mustard seeds and the coriander seeds lightly in a mortar and pestle, or place the seeds in a heavy plastic bag and lightly crush with a mallet or rolling pin.
- In a large pot, bring beer, bay leaves, Old Bay, mustard seeds, coriander seeds and cayenne pepper to a boil over medium heat.
- Add the clams.
- Cover and steam 3-6 min or until the clams open, stirring once or twice.
- Discard any clams that DO NOT open.
- Serve clams with the broth in shallow bowls.
- Sprinkle with the chopped parsley.
Nutrition Facts : Calories 93, Fat 1, SaturatedFat 0.1, Cholesterol 29.6, Sodium 51.7, Carbohydrate 4.7, Fiber 0.2, Protein 11.5
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