Steamed Clams With Spring Herbs Recipes

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS

Steps:

• Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
• Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
• Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
• In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

STEAMED CLAMS WITH SHERRY, GARLIC & HERBS

Steps:

• Heat olive oil in heavy large saucepan over medium heat.
• Add garlic, shallot and herbs and saute 2 minutes.
• Add clams, dry Sherry and bottled clam juice.
• Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
• Add butter to saucepan and stir until melted.
• Using tongs, divide clams among 4 soup bowls.
• Ladle broth over the clams and sprinkle with green onions.
• Serve with bread.

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.