Best 6 Butter Steamed Clams Recipes
**Savor the Delicacy of Butter Steamed Clams: A Culinary Delight for Seafood Enthusiasts**
Indulge in the culinary delight of butter steamed clams, a classic seafood dish that tantalizes taste buds with its simplicity and burst of flavors. This delectable recipe highlights the natural sweetness of fresh clams, steamed to perfection in a flavorful broth infused with garlic, white wine, and a touch of butter. Discover the art of preparing this timeless dish, along with variations that add a unique twist to the traditional recipe. Explore the secrets of selecting the freshest clams, mastering the steaming technique, and creating a flavorful broth that complements the delicate taste of the seafood. Whether you prefer classic butter steamed clams or crave the zesty kick of a lemongrass-infused broth, this article has a recipe to satisfy every palate. Embark on a culinary journey and elevate your seafood cooking skills with this versatile and delicious dish.
DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 4 to 6 servings (about 1 cup)
Number Of Ingredients 1
Steps:
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
STEAMED CLAMS WITH JALAPEñO BUTTER
Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There's nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.
Provided by Sam Sifton
Categories seafood, appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Scrub the clams under cold running water to remove grit and sand, then set aside.
- Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
- Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
- While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
- Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 0 grams, TransFat 0 grams
STEAMED CLAMS IN BUTTER AND SAKE
This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.
Provided by Lilibeth Bernardino Hashimoto
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
- Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
- Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 3 g, Cholesterol 34 mg, Fat 9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 155.1 mg, Sugar 1.9 g
STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES
Steps:
- Make clams:
- Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
- Make lobster:
- Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
- Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
- Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.
BUTTER-STEAMED CLAMS
Categories Low Sodium Clam Boil Butter
Yield serves 8 as an appetizer, 4 as a main course
Number Of Ingredients 11
Steps:
- Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
- Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
- Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
- Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.
STEAMED CLAMS WITH GARLIC BUTTER
My husband Philip loved steamed clams with garlic butter. This was the way he liked them done. I was just able to retrieve all my recipes from a cook book program that was on my old laptop that crashed. Thanks to a good friend of mine the information I thought was lost forever was saved. So I thought I would post a few of the...
Provided by Deneece Gursky
Categories Seafood
Number Of Ingredients 9
Steps:
- 1. Go thru the clams and remove any open clams, (these clams are dead) and remove any broken shelled clams.
- 2. Put remaining good clams in a large bowl and cover with the 6 cups water and vinegar. Allow to stand for about 30 minutes. Drain clams in colander and scrub them with cold water.
- 3. put clams in steamer with boiling water. (or use dutch oven with an inch of boiling water in it and cover it tightly) Steam clams for 6 to 8 minutes. Clams need to open at least an inch. Remove clams that open from steamer as they open up . Throw away any clams that do not open after this time period. Serve hot with the garlic and herb butter sauce
- 4. Garlic and herb butter sauce:Melt butter in skillet over medium heat.
- 5. Stir in lemon juice, herbs (if desired) and crushed garlic. Serve in small bowl along side of clams for dipping
Tips:
- Fresh clams are essential: Ensure your clams are fresh and alive before cooking. Discard any clams with open shells or that don't close when gently squeezed.
- Proper cleaning: Clean the clams thoroughly by scrubbing them under cold running water to remove any sand or grit. Remove any barnacles or seaweed attached to the shells.
- Use a large pot: Choose a pot large enough to hold all the clams comfortably without overcrowding. A bigger pot allows for even steaming and prevents overcrowding.
- Aromatic vegetables: Enhance the flavor of your steamed clams by adding aromatic vegetables like garlic, shallots, or lemongrass. These ingredients infuse the steam with their flavors, resulting in a more flavorful dish.
- Seasoning is key: Don't be shy with the seasonings! Salt, pepper, and white wine are classic choices that complement the briny taste of clams. You can also add herbs like parsley or thyme for extra flavor.
- Butter makes it better: The addition of butter adds a touch of richness and creaminess to the steamed clams. Use unsalted butter to control the saltiness of the dish.
- Don't overcook: Clams cook quickly, so be careful not to overcook them. Overcooked clams become tough and chewy. Steam them just until they open, about 5-7 minutes.
- Garnish for presentation: Before serving, garnish your steamed clams with fresh herbs like parsley, cilantro, or chives. This adds a pop of color and freshness to the dish.
Conclusion:
Butter steamed clams are a delightful and easy-to-make seafood dish that showcases the natural flavors of fresh clams. With just a few simple ingredients and proper technique, you can create a restaurant-quality meal at home. Remember to use fresh clams, clean them thoroughly, and steam them until they just open. Don't forget to experiment with different seasonings, vegetables, and herbs to find your favorite combination. Serve the steamed clams with a side of crusty bread to soak up all the delicious juices. This versatile dish can be enjoyed as an appetizer, main course, or even as part of a seafood platter. So next time you're looking for a quick and flavorful seafood recipe, give butter steamed clams a try!
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