Best 2 Steamed Clams With Ham Bell Pepper And Basil Recipes
Seafood fans, gather around! Let me introduce you to an irresistible dish that will tantalize your taste buds and transport you to a culinary paradise. Steamed clams, the stars of this delectable dish, are cooked to perfection, retaining their tender texture and briny flavor. Accompanying these succulent clams are a medley of flavorful ingredients that elevate the dish to a whole new level.
Ham, with its smoky and savory notes, adds a delightful depth of flavor, while bell peppers provide a vibrant crunch and sweetness. Basil, the aromatic herb, infuses the dish with its fresh and slightly peppery essence, creating a harmonious balance of flavors.
The cooking techniques employed in this recipe are simple yet effective. Steaming, a gentle method of cooking, ensures that the clams are cooked evenly and retain their natural juices. The addition of white wine and lemon juice enhances the briny flavor of the clams, while the splash of olive oil adds a touch of richness.
This versatile dish can be enjoyed as an appetizer or a main course, making it perfect for various occasions. Whether you're hosting a casual gathering or preparing a romantic dinner, steamed clams with ham, bell pepper, and basil will surely impress your guests.
So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more.
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
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
Tips:
- To ensure the freshest clams, opt for live ones with tightly closed shells. Discard any with open or cracked shells.
- Before cooking, soak the clams in cold water for at least 20 minutes. This helps them expel any sand or grit.
- When steaming the clams, use a steamer basket or colander placed over a pot of boiling water. Cover the pot tightly to create steam.
- Steam the clams until they open, about 5-7 minutes. Do not overcook, as this will toughen the clams.
- Use a variety of vegetables and herbs to enhance the flavor of the clams. Some good options include bell peppers, onions, celery, garlic, basil, and thyme.
- Serve the clams immediately after cooking, with a side of crusty bread or rice to soak up the flavorful broth.
Conclusion:
Steamed clams are a delicious and easy-to-prepare seafood dish. With just a few simple ingredients and a steamer basket, you can create a flavorful and satisfying meal in no time. Whether you're enjoying them as a main course or as part of a seafood platter, steamed clams are sure to be a hit.
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