Best 7 Steamed Clams W Shrimp Recipes
Indulge in a delightful seafood feast with our tantalizing steamed clams and shrimp recipes. These culinary gems offer a burst of flavors that will transport your taste buds to a coastal paradise. Dive into the classic steamed clams, a timeless dish that showcases the natural brininess of tender clams, infused with the aromatic essence of garlic, white wine, and herbs. Craving a twist? Try our Thai-inspired steamed clams, where the harmonious blend of lemongrass, ginger, and coconut milk creates a fragrant broth that elevates the clams to new heights.
For a more substantial meal, embark on a culinary journey with our steamed shrimp and clams, where succulent shrimp join the clams in a flavorful symphony. The delicate sweetness of the shrimp complements the briny notes of the clams, while the medley of vegetables adds a vibrant crunch and colorful dimension to the dish. And for those who love their seafood with a spicy kick, our spicy steamed clams and shrimp will ignite your taste buds with a fiery blend of chili peppers, garlic, and ginger. No matter your preference, these steamed clams and shrimp recipes promise an unforgettable culinary experience that will leave you craving more.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
SHRIMP AND CLAMS A LA PLANCHA
Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
- Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.
STEAMED CLAMS W/ SHRIMP RECIPE - (5/5)
Provided by VickiC223
Number Of Ingredients 10
Steps:
- Scrub clams. Clean shrimp. Heat oil in large saucepan (w/ a cover) over med heat and cook garlic and onion til translucent. Add tomatoes. . Add wine, cook a couple of minutes. Add clams, shrimp and clam juice. Cover and cook for 10 mins til clams open. Discard any clams that don't open. Season the juices in pan w/ salt and pepper flakes. Pour sauce and melted butter over clams and shrimp
STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
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
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
- Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
- Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams
CLAM, SHRIMP, & SCALLOP PAN ROAST
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
- Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
- Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.
STEAMED CLAMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
- Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
- In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
- Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.
Tips:
- Choose Fresh Seafood: The quality of your clams and shrimp will greatly impact the final dish, so make sure to use the freshest seafood available.
- Clean the Clams Properly: Before cooking, thoroughly clean the clams by scrubbing them under cold water and removing any dirt or grit. Discard any clams that are open or have broken shells.
- Use a Steamer Basket: A steamer basket is the best way to steam clams and shrimp evenly. If you don't have a steamer basket, you can use a colander placed over a pot of boiling water.
- Add Aromatics to the Steaming Water: To infuse the seafood with flavor, add aromatics like garlic, shallots, lemon slices, or white wine to the steaming water.
- Steam Until the Seafood is Cooked Through: The cooking time for clams and shrimp will vary depending on their size, but generally, they should be steamed for 5-7 minutes, or until the clams are open and the shrimp are pink and opaque.
- Serve Immediately: Steamed clams and shrimp are best served immediately, while they are still hot and juicy. You can garnish the dish with fresh herbs like parsley or cilantro.
Conclusion:
This recipe for steamed clams with shrimp is a quick, easy, and delicious way to enjoy fresh seafood. The combination of tender clams and succulent shrimp is sure to please everyone at your table. Serve it as an appetizer or main course, and don't forget the crusty bread to soak up all the flavorful broth.
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