DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 4 to 6 servings (about 1 cup)
Number Of Ingredients 1
Steps:
- Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS
These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.
Provided by David Tanis
Categories dinner, weekday, seafood, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
- Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
- Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
- In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.
STEAMED CLAMS WITH JALAPEñO BUTTER
Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There's nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.
Provided by Sam Sifton
Categories seafood, appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Scrub the clams under cold running water to remove grit and sand, then set aside.
- Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
- Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
- While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
- Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 0 grams, TransFat 0 grams
STEAMED CLAMS IN BUTTER AND SAKE
This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.
Provided by Lilibeth Bernardino Hashimoto
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
- Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
- Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 3 g, Cholesterol 34 mg, Fat 9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 155.1 mg, Sugar 1.9 g
STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES
Steps:
- Make clams:
- Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
- Make lobster:
- Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
- Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
- Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.
STEAMED MUSSELS AND CLAMS WITH GARLIC, BUTTER AND MUSTARD
Categories Soup/Stew Shellfish Steam Quick & Easy Dinner
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- 1. clean and scrub all of your shell fish under cold running water removing the beards. 2. In a soup pot, heat olive oil. Sauté leeks for about minute and a half on medium heat then add garlic and thyme before the leeks start to brown. Add your garlic and salt & pepper, continue sautéing until the edges of the leaks get a little dark. Careful not to burn your garlic. It should take around 4 minutes or so. Add the bottle of ale and bring to a simmer then add the clams and mussels. Steam them for around 7 to 10 minutes, stirring occasionally. Remove clams and mussels to a large bowl, leaving behind the liquid. Throw away any broken or unopened ones. 3. Add the butter, cilantro, lemon juice and mustard and stir until the butter is melted. Add a little more butter if the liquid is bitter. Pour the sauce over your calms and mussels and serve with bread.
BUTTER-STEAMED CLAMS
Categories Low Sodium Clam Boil Butter
Yield serves 8 as an appetizer, 4 as a main course
Number Of Ingredients 11
Steps:
- Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
- Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
- Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
- Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.
STEAMED CLAMS WITH CILANTRO BUTTER
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
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 ALMOND AND PARSLEY BUTTER AND NO LINGUINE
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that it's exciting to change it up sometimes. And it surprises the family. Historically, some of the best jettison dinners at my house have started out as regular old pasta night and ended up as gather-around-the-skillet-with-bowls-and-bread night. This was one of those.
Provided by Cal Peternell
Categories HarperCollins Seafood Shellfish Clam Almond Parsley White Wine Wine Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Finely chop the almonds either by crushing with a rolling pin and chopping with a knife, or in a food processor. In a medium bowl, stir the almonds, butter, and parsley together until smooth. Don't add salt-the clams will do that. Set aside while you cook the clams.
- Heat a large skillet to medium and add the oil, then the garlic and crushed red pepper flakes. Swirl the pan and, before the garlic browns at all, add the clams and wine. Cover the skillet and cook, stirring occasionally, until all the clams have opened. If a few won't open, that's okay; let them keep their deep secrets. Add the almond and parsley butter and stir so that it melts and mixes with the clam broth. Serve hot with spoons, bread, and napkins.
- Variation
- Do it the way I originally planned and pluck some, or all, of the cooked clams from their shells, return to the skillet, and toss with hot boiled linguine.
STEAMED CLAMS WITH GARLIC BUTTER
My husband Philip loved steamed clams with garlic butter. This was the way he liked them done. I was just able to retrieve all my recipes from a cook book program that was on my old laptop that crashed. Thanks to a good friend of mine the information I thought was lost forever was saved. So I thought I would post a few of the...
Provided by Deneece Gursky
Categories Seafood
Number Of Ingredients 9
Steps:
- 1. Go thru the clams and remove any open clams, (these clams are dead) and remove any broken shelled clams.
- 2. Put remaining good clams in a large bowl and cover with the 6 cups water and vinegar. Allow to stand for about 30 minutes. Drain clams in colander and scrub them with cold water.
- 3. put clams in steamer with boiling water. (or use dutch oven with an inch of boiling water in it and cover it tightly) Steam clams for 6 to 8 minutes. Clams need to open at least an inch. Remove clams that open from steamer as they open up . Throw away any clams that do not open after this time period. Serve hot with the garlic and herb butter sauce
- 4. Garlic and herb butter sauce:Melt butter in skillet over medium heat.
- 5. Stir in lemon juice, herbs (if desired) and crushed garlic. Serve in small bowl along side of clams for dipping
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