Clams Steamed In Champagne Recipes

CLAMS STEAMED IN CHAMPAGNE

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add clams and cook two minutes, tossing gently.
• Stir in garlic and shallots.
• Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
• Cover and cook remaining clams five more minutes; discard any that do not open.
• Transfer clams to bowls using slotted spoon.
• Boil liquid in pan until reduced to 2/3 cup, about five minutes.
• Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
• Season with salt and pepper. Spoon sauce over clams and serve.

CLAMS STEAMED IN CHAMPAGNE

Steps:

• Heat oil in heavy large pot over medium to high heat. Add clams and cook 2 minutes, tossing gently. Stir in garlic and shallots. Add champagne and cook 3 minutes. Cover and steam 5 minutes. Remove opened clams. Cover and cook remaining clams 5 more minutes, discard any that do not open. Transfer clams to bowls using slotted spoon. Boil liquid in pan until reduced to 2/3 cup about 5 minutes. Reduce heat to low. Mix in parsley and lemon juice. Season with salt and pepper. Spoon sauce over clams and serve.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

WHITE WINE-STEAMED CLAMS

Steps:

• Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
• Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
• Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.

STEAMED CLAMS

Steps:

• Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
• Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
• In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
• Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

STEAMED CLAMS

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.

CLAMS STEAMED IN CHAMPAGNE

Steps:

• Heat oil in heavy large pot over medium high heat. Add clams and cook 2 minutes tossing gently. Stir in garlic and shallots. Add champagneand cook 3 minutes. Cover and steam 5 minutes. Remove opened clams. Cover and cook remaining clams 5 minutes, discard any that do not open. Transfer clams to bowl using slotted spoon. Boil liquid in pan until reduced to 2/3 cup about 5 minutes. Reduce heat to low. Mix in parsley lemon juice. Whisk in butter 1 tablespoon at a time . Season with salt and pepper. Spoon sauce over clams and serve.

STEAMED CLAMS IN WHITE WINE SAUCE

Steps:

• Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
• Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.