Best 5 Steamed Clams With Thai Basil And Chiles Recipes
Are you searching for a quick and easy seafood recipe that packs a flavorful punch? Look no further than Steamed Clams with Thai Basil and Chiles. This delicious dish combines the briny sweetness of clams with the aromatic intensity of Thai basil and the heat of fresh chiles. It's a perfect appetizer or main course that's sure to impress your family and friends.
In this article, you'll find three variations of this classic Thai dish:
* Classic Steamed Clams with Thai Basil and Chiles: This is the basic recipe that uses simple ingredients to create a flavorful and aromatic dish.
* Spicy Steamed Clams with Thai Basil and Chiles: If you like things hot, this recipe is for you. It adds extra chiles and a touch of cayenne pepper for a spicy kick.
* Steamed Clams with Thai Basil, Chiles, and Coconut Milk: This variation adds the richness and creaminess of coconut milk to the dish, creating a more luxurious and decadent experience.
All three recipes are easy to follow and can be made in under 30 minutes. So, gather your ingredients and get ready to enjoy a delicious and authentic Thai seafood dish in the comfort of your own home.
STEAMED CLAMS WITH THAI BASIL AND CHILES
Make and share this Steamed Clams With Thai Basil and Chiles recipe from Food.com.
Provided by dicentra
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
- Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
- Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
- Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.
Nutrition Facts : Calories 361.9, Fat 6.9, SaturatedFat 0.9, Cholesterol 102.2, Sodium 2856.8, Carbohydrate 17.2, Fiber 0.4, Sugar 1.5, Protein 51
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.
FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Provided by David Tanis
Categories quick, seafood, soups and stews, appetizer, main course
Time 30m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 16
Steps:
- Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
- Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
- Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
- Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.
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
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 clams: Look for clams with tightly closed shells and no cracks. Store them in a covered container in the refrigerator until ready to use.
- Purge the clams: To remove any sand or grit, soak the clams in cold water for at least 30 minutes before cooking.
- Use a steamer basket: A steamer basket is the best way to cook clams evenly. If you don't have a steamer basket, you can use a colander placed over a pot of boiling water.
- Steam the clams until they open: Cook the clams for 5-7 minutes, or until they open. Discard any clams that do not open.
- Use fresh herbs and spices: Thai basil, chiles, and lemongrass add a lot of flavor to this dish. Be sure to use fresh herbs and spices for the best results.
- Serve immediately: Steamed clams are best served immediately. They can be served with rice, noodles, or vegetables.
Conclusion:
Steamed clams with Thai basil and chiles is a quick and easy dish that is perfect for a summer meal. The clams are steamed until they open, then tossed with a flavorful sauce made with Thai basil, chiles, lemongrass, and garlic. This dish is light, refreshing, and packed with flavor. It is sure to be a hit at your next party or gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
