Best 5 Garlic Steamed Clams Recipes

STEAMED CLAMS IN GARLIC SAFFRON BROTH

Steps:

• Crumble saffron into 1 cup of boiling water. Set aside to steep.
• Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

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 IN A BEER, LEMON AND GARLIC BROTH

Steps:

• Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
• Combine all ingredients, except clams, in a large pot.
• Bring to slow boil over medium heat.
• Add clams, turn up heat to medium-high, and cover.
• Cook for 5-6 minutes, until shells are wide open.
• Discard any clams that do not open with the others, this means they are bad.
• Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).

CLAMS BULHAO PATO (STEAMED CLAMS WITH CORIANDER AND GARLIC)

Steps:

• In a heavy large wide bottomed kettle combine the boiling water, the wine and the oil and bring the mixture to a boil. Add the calms and steam them, covered over moderated heat for 5 minutes. Sprinkle the clams with the garlic, the parsley, the coriander and the pepper and steam them covered for 5 to 10 minutes more or until they have opened. Stir the clams gently, discard any unoopened ones and serve them in largew soup plates with some of the liquid and the bread.

STEAMED CLAMS WITH GARLIC BUTTER

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