Best 2 Steamed Clams In Butter And Sake Recipes

In the realm of culinary arts, seafood enthusiasts often embark on a delectable journey to explore the nuances of various shellfish dishes. Among these treasures of the sea, clams hold a special place, offering a delightful combination of briny sweetness and tender texture. This article presents a culinary adventure centered around steamed clams, a dish that captures the essence of simplicity while delivering an explosion of flavors. We will guide you through two distinct yet equally enticing recipes: Steamed Clams in Butter and Sake, and Steamed Clams with Garlic and White Wine. These recipes showcase the versatility of clams, allowing you to tailor the dish to your palate, whether you prefer the subtle elegance of sake or the aromatic intensity of garlic and white wine. As you dive into this culinary escapade, be prepared to tantalize your taste buds and immerse yourself in the sheer delight of steamed clams, a testament to the boundless creativity of seafood cuisine.

Here are our top 2 tried and tested recipes!

STEAMED CLAMS

Steamed Clams image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS

Steamed Clams With Garlic-Parsley Butter and Leeks image

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

Ingredients

1/2 cup unsalted butter (1 stick), softened
1 cup roughly chopped parsley, leaves and tender stems
1 or 2 small garlic cloves, grated or minced
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 cup chopped leeks (from 2 medium leeks), white and light green parts only
24 littleneck clams, scrubbed and rinsed (about 2 to 3 pounds)
1 1/2 cups dry white wine
1/2 teaspoon grated lime zest
2 tablespoons lime juice
Lime wedges, for garnish

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 no cracks or chips in their shells.
Purge the clams: This helps to remove any sand or grit from the clams. To purge, place the clams in a large bowl of cold water and let them sit for 30 minutes.
Use a large pot: This will help to prevent the clams from overcrowding and ensure that they cook evenly.
Bring the cooking liquid to a boil: This will help to kill any bacteria that may be present in the clams.
Cover the pot: This will help to trap the steam and cook the clams quickly and evenly.
Cook the clams until they open: This usually takes 5-7 minutes. Do not overcook the clams, as this will make them tough.
Serve the clams immediately: They are best enjoyed hot and fresh.

Conclusion:

Steamed clams in butter and sake is a delicious and easy-to-make seafood dish. It is perfect for a quick and easy weeknight meal or a special occasion. With its simple ingredients and delicate flavor, this dish is sure to please everyone at the table.

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