Best 9 Steamed Clams With Red Pepper And Cilantro Recipes

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**Discover the Delectable World of Steamed Clams with Red Pepper and Cilantro: A Symphony of Flavors**

Embark on a culinary journey with steamed clams, a classic dish that captivates taste buds with its simplicity and elegance. Dive into a delightful medley of flavors as tender clams, succulent red peppers, and vibrant cilantro dance harmoniously on your palate. This recipe offers a quick and easy preparation, making it perfect for busy weeknight dinners or casual gatherings. With just a few pantry staples and fresh ingredients, you can create a dish that is both impressive and comforting. Whether you prefer classic steamed clams or crave a zesty twist with our spicy version, this article has something for every seafood enthusiast. Our classic recipe highlights the natural flavors of the clams, while the spicy variation adds a kick of heat with Sriracha and cayenne pepper. Both recipes promise a delightful dining experience, leaving you craving more.

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

STEAMED CLAMS IN SPICY TOMATO SAUCE



Steamed Clams in Spicy Tomato Sauce image

Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 14

4-1/2 pounds clams, such as littlenecks
2 tablespoons extra virgin olive oil
1 cup dry white wine, such as pinot grigio or sauvignon blanc
1 small onion or 2 shallots, minced
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half
1 (28-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
3 to 4 tablespoons finely chopped fresh parsley or cilantro
A drizzle of olive oil or squeeze of lemon juice for serving (optional)

Steps:

  • Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
  • Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
  • Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
  • Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
  • Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams

STEAMED CLAMS WITH CILANTRO AND RED PEPPER



Steamed Clams with Cilantro and Red Pepper image

Categories     Pepper     Shellfish     Appetizer     Quick & Easy     Clam     Summer     Cilantro     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

5 tablespoons unsalted butter
1 1/2 cups thinly sliced green onions
1 1/4 cups chopped fresh cilantro
2 cups sake or dry vermouth
4 garlic cloves, pressed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried crushed red pepper
4 dozen littleneck clams, scrubbed

Steps:

  • Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

STEAMED CLAMS WITH SALSA VERDE



Steamed Clams with Salsa Verde image

Provided by Aarón Sánchez

Categories     appetizer

Time 30m

Yield servings

Number Of Ingredients 11

1/4 red onion, roughly chopped
1 jalapeno, roughly chopped
1/4 cup fresh lime juice
1 cup Italian parsley leaves
1/2 bunch cilantro, roughly chopped
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound cockles or Manila clams, cleaned thoroughly
1/2 cup white wine
1 cup clam juice or fish stock
Crusty bread points, grilled, optional

Steps:

  • In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
  • With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
  • Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
  • Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

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 CILANTRO AND RED PEPPER SAUCE



Steamed Clams With Cilantro and Red Pepper Sauce image

I got this recipe idea from a co-worker and adjusted the ingredient amounts slightly per my personal taste. The recipe originally was indicated to serve six people, but this would not go over well in my household. DH and I usually buy a dozen clams, which we share. I have not tried it yet, but it sounds succulent. I would serve it as an appetizer or increase the recipe and serve as a main entre.

Provided by MarthaStewartWanabe

Categories     Spicy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

12 littleneck clams, Scrubbed
5 tablespoons butter, unsalted
1/2 cup scallion, thinly Sliced
1 1/4 cups cilantro, fresh, chopped
1/4 cup sake (or Dry Vermouth)
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon red pepper flakes, crushed
salt (to taste)
pepper (to taste)

Steps:

  • In a large pot over medium heat, melt 4 tbs. butter. Add scallions and cook for three minutes. Add 1 cup chopped fresh cilantro, sake (or dry vermouth), garlic, worcestershire sauce and red pepper flakes.
  • Increase heat to high and bring mixture to a boil. Add clams and cover pot. Cook until clams open, shaking pot often, for 7-10 minutes.
  • Using a slotted spoon, transfer clams to two soup bowls. Discard.
  • any clams that do not open.
  • Boil remaining liquid over high heat until slightly thickened (for about one minute).
  • Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
  • Pour sauce over clams. Garnish with remaining 1/4 cup chopped cilantro and serve.

Nutrition Facts : Calories 372.8, Fat 29.8, SaturatedFat 18.3, Cholesterol 105.9, Sodium 276.7, Carbohydrate 6.9, Fiber 1.1, Sugar 0.9, Protein 12.4

STEAMED CLAMS



Steamed Clams image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

5 pounds steamer clams
1/2 cup cornmeal
2 bottles beer
Chopped fresh parsley
Lemon wedges
Unsalted butter, melted

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.

STEAMED CLAMS WITH CILANTRO BUTTER



Steamed Clams With Cilantro Butter image

From an "easy" cooking card at the market. The photo on the card shows the clams in a broth served in Martini glasses and it looks so good!

Provided by Oolala

Categories     Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups vegetable broth
1/2 cup butter, can use margarine
1/4 cup green onion, sliced
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 dozen littleneck clams, scrubbed

Steps:

  • Place broth and butter in a large Dutch oven over medium heat.
  • When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
  • Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

Nutrition Facts : Calories 281, Fat 17.8, SaturatedFat 10.1, Cholesterol 81.7, Sodium 715.3, Carbohydrate 12.9, Fiber 0.5, Sugar 2.3, Protein 17.2

STEAMED CLAMS WITH RED PEPPER AND CILANTRO



STEAMED CLAMS WITH RED PEPPER AND CILANTRO image

Categories     Soup/Stew     Shellfish

Yield 8 servings

Number Of Ingredients 5

1/cup dry white wine
2 T finely chopped garlic
3/4 tsp drioed crushed red pepper
3 pounds clams, scrubbed
1/3 cup chopped fresh cilantro

Steps:

  • Bring wine, garlic and red pepper to boil in heavy large pot. Add clams, cover and steam until clams open, about 8 minutes. Discard any clams that do not open. Using tongs, transfer clams to bowl. Add cilantro to cooking liquid in pot. Season with salt and pepper. Pour liquid over clams. Serve with bread.

STEAMED CLAMS



Steamed Clams image

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

100 littleneck clams
1 tablespoon unsalted butter
1/4 cup diced chorizo or bacon, optional
2 cups beer, approximately 1 can or bottle

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:

  • Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have a foul odor.
  • Clean the clams thoroughly: Scrub the clams under cold running water to remove any dirt or grit. Be sure to remove the beards, which are the small, stringy pieces that extend from the clam's shell.
  • Use a large pot: The clams will release a lot of liquid as they steam, so it's important to use a pot that is large enough to accommodate them.
  • Don't overcrowd the pot: If you overcrowd the pot, the clams won't steam evenly and some may not open.
  • Steam the clams over high heat: This will help them to open quickly and evenly.
  • Season the clams to taste: You can use a variety of seasonings to flavor the clams, such as garlic, butter, lemon juice, or white wine.
  • Serve the clams immediately: Steamed clams are best served hot, so be sure to serve them as soon as they are cooked.

Conclusion:

Steamed clams with red pepper and cilantro is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The clams are steamed in a flavorful broth made with red pepper, cilantro, and garlic, and then served with a dipping sauce made with lemon juice and butter. This dish is sure to please everyone at your table.

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