Clams With Garlic And White Wine Recipes

STEAMED CLAMS WITH WHITE WINE AND GARLIC

Steps:

• Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
• Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
• Pour in white wine and add in the clams. Give everyone one good stir and cover skillet with a lid. Cook clams until they all open, about 7-9 minutes.
• Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.

WHITE WINE AND GARLIC CLAM PASTA

Steps:

• Gather the ingredients.
• Boil a generous amount of water in a large pot. Soak the clams in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
• In a large, heavy-based pot, heat the oil and butter over medium heat. Add the onion and sauté for 2 to 3 minutes, stirring occasionally, until translucent.
• Add the garlic, chili flakes, and salt to the pot and stir for about 20 seconds.
• Add the chopped tomatoes and fry for about 7 minutes, until their juice starts to evaporate.
• Salt the boiling water and cook the pasta according to packet instructions.
• In the pot with the sauce, turn the heat up to medium-high and add the clams to the pot. Cover with a lid. After about 2 to 3 minutes, add the wine to the pot. Cover again and shake the pot from side to side.
• Cook the clams for a further 5 minutes, or until they open. Add the parsley and stir with a wooden spoon. Cover and shake the pot again. Check for any unopened clams and discard.
• Approximately at this point, the pasta should be ready to be drained. Drain and place in a big serving bowl or large plate.
• Pour the clam mixture on top. Mix the pasta and sauce well with the help of two big serving forks or some tongs. Serve immediately.

CLAM PASTA WITH GARLIC & WHITE WINE - AUSTRALIA

Steps:

• 1. Boil some water in a large pot for the pasta and cook the pasta according to instructions on package.
• 2. Have it ready around the same time as the clams or just a bit before. Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water. Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent. Next add the garlic, chili flakes and salt and stir for about 20 seconds. Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate. Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side. Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again. Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.
• 3. Have it ready around the same time as the clams or just a bit before.
• 4. Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
• 5. Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
• 6. Next add the garlic, chili flakes and salt and stir for about 20 seconds.
• 7. Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
• 8. Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
• 9. Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
• 10. Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.

GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place a large heatproof pan on grill near, but not over, the hottest side of the grill. Add butter and garlic and cook until butter is melted, about 3 minutes. Add tomatoes and white wine.
• Place clams directly over fire on grill and cook until opened, transferring clams to pan as they open. Season clams with salt and pepper; sprinkle with parsley. Serve immediately with grilled bread.

CLAMS IN GARLIC & WHITE WINE

Steps:

• Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
• Remove to paper towel to drain.
• To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
• Sprinkle with prosciutto and remaining parsley.
• Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.

FISH, CLAMS, AND MUSSELS WITH WHITE WINE AND GARLIC

Steps:

• Cut striped bass fillets and halibut fillets into 2-inch cubes (don't use tuna or salmon - they do not belong in a fish stew). In a large skillet, heat olive oil over medium-high heat. Add chopped shallots, chopped garlic, and dried crushed red pepper. After they are light brown (about 2 minutes), add parsley, then quickly throw in the fish. Add salt and pepper to taste. After the fish is lightly colored, add clams and mussels and white wine. Cover the pan and cook over medium heat for 5 minutes (when the mussels and clams open, the stew is done). Okay? Sprinkle with chopped Italian parsley. Serve with 1/2-inch-thick slices of Italian bread, fried in olive oil, on the side. That's it; it's done.

WHITE WINE AND GARLIC STEAMED CLAMS

Steps:

• Heat olive oil in large pan (use enough to lightly coats bottom -- about 3 TBSP).
• Saute garlic until a little soft (DO NOT let it brown).
• Place clams in pan on top of oil & garlic (try to place in single layer, but can be double on top of each other).
• Add enough white wine to barely cover/meet the middle of the clams.
• Add crushed red pepper and thyme (you can change the amounts to your liking -- I usually make it pretty spicy).
• Cover with a tight lid and steam until all clams have opened (I use a clear glass top so I can watch them and not have to take the lid off, but you don't have to).
• Poor into large bowl and serve.
• Enjoy with some crusty bread for dipping in the sauce.

SCOTT URE'S CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

CLAMS WITH CHORIZO, LEEKS, TOMATO, AND WHITE WINE

Steps:

• In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the chorizo and cook, stirring with a wooden spoon, until the chorizo has rendered its fat and is crisp and browned at the edges, 5 to 7 minutes. Add the remaining 1 tablespoon oil, the leeks, and chopped garlic and stir to coat the vegetables with the oil. Season with salt and pepper and continue to cook until the vegetables are tender, about 5 minutes. Stir in the wine, increase the heat to high, and cook until the wine is reduced by half. Add the tomatoes and let the mixture come to a high boil. Add the clams, working in batches if necessary to ensure that they're in a single layer. Cover the pan and cook until the clams have opened. Discard any unopened clams.
• While the clams cook, toast the bread, then rub the surface of each piece of bread with the cut side of one of the remaining garlic cloves.
• Serve the hot clam mixture in a shallow serving bowl with the garlic toast alongside.