Best 3 Steamed Clam Appetizer Recipes

Indulge in a delightful culinary journey with our steamed clam appetizer, a seafood extravaganza that tantalizes taste buds and captivates hearts. Prepared with the freshest clams, this dish is a symphony of flavors, textures, and aromas that will transport you to the seaside. Dive into a world of culinary wonders as we present three irresistible variations of this classic appetizer: the classic steamed clams, the garlicky steamed clams, and the Thai-inspired steamed clams. Each recipe offers a unique twist, ensuring an unforgettable gastronomic experience. Discover the delicate sweetness of the clams, perfectly complemented by a medley of herbs, spices, and aromatic ingredients. Whether you prefer the simplicity of the classic preparation, the bold flavors of garlic and butter, or the exotic touch of Thai flavors, these steamed clam recipes promise an explosion of taste in every bite. So gather your ingredients, fire up your steamer, and embark on a culinary adventure that will leave you craving more.

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

CLAMS ITALIANO

Clams Italiano image

These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.

Provided by Bonnie Dailey

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

½ cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
36 clams in shell, scrubbed

Steps:

Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 4.4 g, Cholesterol 47.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 126.2 mg, Sugar 1.2 g

KOREAN STEAMED CLAMS APPETIZER

Korean Steamed Clams Appetizer image

This is fun to do on a picnic especially if you can dig the clams right there. Make the sauce at home and bring it along. You can put the sauce on them a few hours ahead of time if you are serving them at home and keep them in the fridge if you plan to serve them cold - I like them at room temperature

Provided by Bergy

Categories Lunch/Snacks

Time 22m

Yield 24 clams

Number Of Ingredients 8

Ingredients

24 littleneck clams
3 tablespoons low sodium soy sauce
1 1/2 teaspoons sesame oil
3 cloves garlic, chopped
2 scallions, chopped
1 tablespoon ground toasted sesame seeds
1 teaspoon sugar
2 tablespoons jalapeno peppers, finely chopped

Steps:

Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean.
In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients.
Remove clams and drain.
Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam.
Serve hot or cold.

GARLIC-STEAMED CLAMS

Garlic-Steamed Clams image

Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.

Provided by Danny

Categories Main Dish Clams

Time 30m

Yield 3

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
8 cloves garlic, minced
½ teaspoon chicken bouillon granules, or to taste
¼ cup water
¼ cup dry white wine
1 ½ pounds clams in shell, scrubbed
¼ cup chopped fresh parsley
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g

Tips:

Choose fresh clams: Look for clams with tightly closed shells and no cracks or chips. Fresh clams should also smell briny, not fishy.
Purge the clams: Before cooking, purge the clams by soaking them in cold water for 30 minutes to remove any sand or grit.
Use a steamer basket: A steamer basket is the best way to cook clams because it allows the steam to circulate evenly around the clams, cooking them quickly and evenly.
Season the clams simply: Clams have a delicate flavor, so it's best to season them simply with salt, pepper, and a squeeze of lemon juice.
Serve the clams immediately: Clams are best served immediately after cooking. They can be served as an appetizer or main course.

Conclusion:

Steamed clams are a delicious and easy-to-make appetizer or main course. By following these tips, you can ensure that your steamed clams are cooked perfectly every time. Whether you're serving them to guests or enjoying them yourself, steamed clams are sure to be a hit.