Steamed Littleneck Clams In Garlic And Oil Recipes

LITTLENECK CLAMS WITH OIL AND GARLIC

Steps:

• Heat the oil in a deep skillet over medium heat. Add the sliced garlic and cook until just light golden brown, about one minute. Do not let it burn. Add the clams, clam juice, fresh basil, and red pepper flakes. Bring to a boil then reduce the heat and let simmer until the clams open, about 8-9 minutes. Remove and discard any clams that do not open. Season to taste with salt and pepper. Transfer the clams and sauce to a wide bowl and sprinkle with parsley. Serve with bread to sop up the juices or serve over pasta. Recipe Source: Adapted from Quitos Restaurant, Bristol, R.I.

GARLIC-STEAMED CLAMS

Steps:

• Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
• Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
• Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
• Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.

STEAMED LITTLENECK CLAMS IN GARLIC AND OIL

Steps:

• Rinse clams in cold water In lg pot,heat oil and saute onions and garlic 60 seconds. Add water or wine,clams and season to taste. Cover,steam till clams open,about 8-10 mins. Serve with melted butter and broth