Best 3 Cherrystone Clams With Garlic And Parsley Recipes
**Savor the Delicacy of Cherrystone Clams: A Culinary Symphony of Garlic, Parsley, and Succulent Bivalves**
Embark on a culinary journey to savor the essence of the sea with cherrystone clams, the delectable bivalves that grace the shores of the Atlantic Ocean. These plump and meaty clams, known for their sweet and briny flavor, take center stage in a symphony of taste when paired with the aromatic trinity of garlic, parsley, and butter. Prepare to indulge in a delightful array of recipes that showcase the versatility and exquisite flavor of cherrystone clams.
**Recipes to Delight Every Palate:**
1. **Cherrystone Clams with Garlic and Parsley:**
Simplicity meets elegance in this classic preparation of cherrystone clams. With just a few key ingredients, this recipe allows the natural flavors of the clams to shine through. Garlic and parsley lend their aromatic charm, while butter adds a touch of richness, creating a harmonious balance of flavors that will transport you to the seaside.
2. **Cherrystone Clams Casino:**
Experience the opulence of a casino in your own kitchen with this luxurious rendition of cherrystone clams. A combination of bacon, breadcrumbs, and Parmesan cheese forms a golden-brown crust atop the clams, while diced bell peppers and onions add a vibrant medley of flavors. Prepare to be captivated by the symphony of textures and tastes in every bite.
3. **Cherrystone Clams with White Wine and Herbs:**
Let the essence of the sea mingle with the delicate notes of white wine and an orchestra of herbs in this delightful recipe. Cherrystone clams bask in a flavorful broth infused with the aromatic essence of thyme, bay leaves, and parsley. The subtle acidity of the wine enhances the natural sweetness of the clams, resulting in a harmonious and refreshing dish.
4. **Cherrystone Clams with Chorizo and Corn:**
Embark on a culinary voyage to the Iberian Peninsula with this vibrant recipe that marries the bold flavors of chorizo and corn with the delicate sweetness of cherrystone clams. A lively sauce of tomatoes, onions, and garlic forms the foundation for this delectable dish, while a sprinkle of paprika adds a touch of smokiness. Prepare to be tantalized by the interplay of textures and flavors in every spoonful.
5. **Cherrystone Clams with Pancetta and Peas:**
Discover the rustic charm of Italian cuisine in this delightful recipe that pairs cherrystone clams with pancetta and peas. The briny sweetness of the clams harmonizes perfectly with the savory smokiness of pancetta, while tender peas add a touch of sweetness and color. A simple sauce of white wine and garlic completes this symphony of flavors, leaving you craving more.
CHERRYSTONE CLAMS WITH GARLIC AND PARSLEY
From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet.
Provided by Oolala
Categories Summer
Time 20m
Yield 3 dozen, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
- Scoop the clams out of the pot and remove and discard the top shells.
- Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
- Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
- Boil the liquid until it is reduced by half and add the cream.
- Continue boiling until it thickens slightly, being careful not to let the cream boil over.
- Season with salt and pepper.
- Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
- Spoon enough sauce into each clam to fill the shell.
- Bake 5 minutes until sauce bubbles.
Nutrition Facts : Calories 222.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 83.9, Sodium 66.3, Carbohydrate 5, Fiber 0.1, Sugar 0.3, Protein 12.2
STEAMED CLAMS
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams
STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS
These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.
Provided by David Tanis
Categories dinner, weekday, seafood, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
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.
Tips:
- Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have cracked shells.
- Purge the clams before cooking: This will help to remove any sand or grit from the clams. To purge the clams, place them in a bowl of cold water and let them soak for 30 minutes. Stir the clams occasionally to help loosen any sand or grit.
- Cook the clams over high heat: This will help to prevent them from becoming tough. Heat a large skillet or pot over medium-high heat. Add the olive oil and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the clams and wine to the skillet: Cook the clams, stirring occasionally, until they open, about 5 minutes. Discard any clams that do not open.
- Serve the clams immediately: Garnish with parsley and serve with crusty bread for dipping.
Conclusion:
Cherrystone clams with garlic and parsley is a simple but delicious dish that is perfect for a quick and easy weeknight meal. The clams are cooked in a flavorful broth made with garlic, white wine, and parsley. The dish is served with crusty bread for dipping. Here are some additional tips for making cherrystone clams with garlic and parsley:- If you don't have white wine, you can use chicken broth or vegetable broth.
- You can also add other ingredients to the dish, such as chopped tomatoes, bell peppers, or zucchini.
- Cherrystone clams are also delicious grilled. To grill the clams, preheat your grill to medium-high heat. Place the clams on the grill and cook them for 5-7 minutes per side, or until they open.
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