Steamed Clams With Ham Bell Pepper And Basil Recipes

STEAMED LITTLENECK CLAMS WITH SWEET CORN AND BASIL

Steps:

• Heat a large, deep skillet over medium heat and add the olive oil.
• Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
• Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.

CLAMS WITH HAM, BELL PEPPERS & BASIL

Steps:

• 1. Melt butter in heavy skillet over low heat. Add ham and bell pepper, saute until light brown, about 10 minutes 2. Add garlic and dried rep pepper, stir 1 minute - remove from heat 3. Combine clams and wine in large pot. cover an boil over high heat until clams begin to open (about 8 minutes) 4. Using slotted spoon, transfer clams to 6 bowls, discarding any clams which did not open 5. Add clam liquid in pot to the ham-bell pepper mixture. Bring to boil over medium heat. reduce heat to medium and simmer until liquid is slightly reduced (about 3 minutes) 6. Remove from heat. Stir in basil. Pour mixture over clams, dividing evenly.

MEDITERRANEAN-STYLE STEAMED CLAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine bread crumbs, pine nuts, and garlic on a baking sheet.
• Toast in the preheated oven until lightly browned, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
• Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.