Best 2 Steamed Clams In Garlic Saffron Broth Recipes
Embark on a culinary journey to the shores of the Mediterranean with our tantalizing steamed clams in garlic saffron broth. This delectable seafood dish captures the essence of coastal living, combining the briny sweetness of clams with the aromatic embrace of garlic, saffron, and white wine. Dive into the symphony of flavors as each tender clam bursts with a surge of marine delight, enhanced by the vibrant broth that dances on your palate.
Prepare to be captivated by three enticing recipes that unveil the magic of steamed clams. In the classic version, the harmonious blend of garlic, shallots, white wine, and parsley creates a symphony of flavors that elevate the natural charm of the clams. For a touch of elegance, embark on the saffron-infused broth, where the golden spice lends its mystical aroma and imparts a captivating hue. And for those seeking a spicy kick, embrace the heat of the chili-spiked broth, where the bold flavors of chili and garlic dance together in perfect harmony.
STEAMED CLAMS IN GARLIC SAFFRON BROTH
Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g
STEAMED CLAMS WITH SPRING HERBS
A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.
Provided by Melissa Clark
Categories easy, quick, main course
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
- Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
- Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
- Spoon pan juices over clams. Serve immediately.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 1312 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Ensure Clams Are Clean: Before cooking, soak clams in cold water for 20 minutes to remove any sand or grit. Scrub each clam with a brush to eliminate any remaining debris.
- Use Fresh Ingredients: For the best flavor, use the freshest seafood and vegetables available. Look for clams with tightly closed shells, and choose vegetables that are crisp and vibrant in color.
- Don't Overcook Clams: Clams cook quickly, so it's important to keep an eye on them to prevent overcooking. Overcooked clams become tough and chewy.
- Serve Immediately: Steamed clams are best served immediately after cooking. The broth will be flavorful and the clams will be tender and juicy.
Conclusion:
Steamed clams in garlic saffron broth is a simple yet elegant dish that is perfect for a special occasion or a casual weeknight meal. The combination of tender clams, flavorful broth, and aromatic saffron makes this dish a surefire hit. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will impress your family and friends. So next time you're looking for a seafood dish that is both easy to make and packed with flavor, give steamed clams in garlic saffron broth a try. You won't be disappointed!
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