Best 3 Drunken Clams Recipes

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**Drunken Clams: A Culinary Delight with a Variety of Recipe Options**

Indulge in the tantalizing flavors of drunken clams, a delectable seafood dish that combines the briny taste of clams with the aromatic essence of white wine, garlic, and herbs. This classic dish, often enjoyed as an appetizer or main course, offers a delightful balance of flavors and textures, making it a favorite among seafood enthusiasts. Our comprehensive guide provides three unique recipes for drunken clams, each with its own distinct character. Dive into the classic white wine drunken clams recipe, featuring a harmonious blend of white wine, garlic, shallots, and fresh herbs. For a spicy twist, try the drunken clams with chorizo recipe, where the smokiness of chorizo and the heat of chili peppers add an extra layer of complexity. And for a creamy indulgence, explore the drunken clams with cream recipe, where heavy cream and Parmesan cheese create a rich and luscious sauce that perfectly complements the tender clams. Whether you prefer a traditional approach or crave culinary adventure, our drunken clams recipes offer something to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

DRUNKEN CLAMS OVER CAPPELLINI



Drunken Clams over Cappellini image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound capellini or angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped shallots
3/4 cup roasted garlic cloves
1 (12-ounce) beer
36 small clams in shells, scrubbed
1/4 cup freshly chopped parsley leaves
1/4 cup grated Parmesan
Mixed green salad and bottled dressing, for serving, optional

Steps:

  • Cook capellini according to package directions.
  • Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.

DRUNKEN CLAMS



Drunken Clams image

After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.

Provided by Patrick Johnson

Categories     Seafood Appetizers

Time 50m

Number Of Ingredients 10

50 little neck clams, live
1/3 c kosher salt (iodized will kill clams)
1 c cornmeal
1 Tbsp butter, unsalted
3 large cloves garlic, minced
1 c dry white wine
1/4 c fresh lemon juice (plus extra lemons for serving)
zest of one lemon
1 Tbsp red pepper flakes (or to taste)
3 Tbsp fresh parsley, finely chopped

Steps:

  • 1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
  • 2. Remove clams from cornmeal mixture and scrub well under cold running water.
  • 3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
  • 4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
  • 5. Gently add clams in one layer.
  • 6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
  • 7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.

CLAMS: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST RECIPE - (4.3/5)



CLAMS: Drunken Clams with Sausage + Grilled Garlic Toast Recipe - (4.3/5) image

Provided by รก-4084

Number Of Ingredients 13

4 dozen littleneck clams cleaned and scrubbed
2 sweet Italian sausages (about 10oz)m casing removed and meat separated into small pieces
1 medium yellow onion, thinly sliced
4 celery stalks, finely chopped
1/2 of small fennel bulb, thinly sliced (optional)
5 small garlic cloves, minced
1 1/2 cups dry white wine
3/4 cups sweet white wine, such as Muscat
10 large fresh tarragon leaves
1/2 cup heavy cream
1 tablespoon parsley, finely chopped
1/4 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • 1. In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 3. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 5. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread. Grilled Garlic Toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved 1.Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. 2.Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.

Tips for Making Drunken Clams

  • Choose Fresh Clams: Always start with the freshest clams you can find. Look for clams that are tightly closed and have no cracks or chips in their shells.
  • Soak the Clams: Before cooking, soak the clams in cold, salted water for at least 30 minutes. This will help remove any sand or grit from the shells.
  • Use a Variety of Liquors: Feel free to experiment with different types of liquors in your drunken clams recipe. White wine, beer, and even hard cider can all be used to create a delicious and flavorful dish.
  • Don't Overcook the Clams: Clams only take a few minutes to cook, so be careful not to overcook them. Overcooked clams will become tough and chewy.
  • Serve Immediately: Drunken clams are best served immediately after they are cooked. This will ensure that they are still tender and juicy.

Conclusion

Drunken clams are a delicious and easy-to-make dish that is perfect for any occasion. With a variety of flavors and cooking methods to choose from, there's a drunken clams recipe out there for everyone. So next time you're looking for a new and exciting seafood dish to try, give drunken clams a try. You won't be disappointed!

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