Steamed Clams

Steamed clams is one such delicacy which is prepared almost all over the world, and that too in different ways! One of the most common way of preparing it in the US is with shellfish. In China, they are prepared and served along with eggs. One can also add other seafood such as crabs and lobsters. If you want to know how to make these clams, simply scroll down as the following are some simple clam recipes.

Recipe 1
Ingredients

• Salt and pepper
• 2 cups clam juice or water
• 4 cloves garlic, chopped
• 1 large onion, chopped
• 1 cup white wine
• 6 dozen fresh clams (littlenecks or middlenecks, your choice)
• Chopped parsley leaves
• 3 tbs grape seed oil
• cup melted butter (1 stick)

Process

Wash the clams neatly and remove all the blemishes; after washing the clams shouldn't have any odor, if they have any odor wash them again, until they become odorless. Now take saucepan and heat oil into it, over medium heat. Add garlic and wine to it, cook for about 2-3 minutes, until all the flavors get combined. Now add in clams and clam juice, cover the pan and cook for about 10 minutes, until the clams open up. Wait and see if all the clams open, throw away the clams do not open. Remove the clams in a serving bowl and keep aside. In the saucepan, season the juice with pepper and salt. Pour this mixture along with melted butter over the clams. This is one of the best steamed clams in white wine recipe.

Recipe 2
Ingredients

• cup parsley, chopped
• 1 tbs cornmeal
• Salt & pepper
• 8 cloves garlic, peeled & minced
• cup wine
• 3 dozen hard shelled clams, well scrubbed
• 2 tbs olive oil
• cup water

Process

The first important step is to throw away any clams that are not shut firmly. Take a bowl, fill it with cold water and sprinkle cornmeal on it and put the clams in it. Refrigerate this bowl for 1 hrs. After the required time, drain the water and scrub the clams under cold running water. Take a heavy pot with a fitting lid, heat olive oil in it. When the oil is heated, saute garlic in it for 5 minutes, on low heat. Pour water and wine in it and turn up the heat. Add clams to the pot, close the lid and steam for about 6 minutes, shaking the pot frequently to redistribute the clams. Do not open the lid. After the required time, remove the clams in a bowl, discard the unopened clams. Add pepper, salt and parsley to the broth. Serve the clams in a bowl and pour the broth over them.

Recipe 3
Ingredients

• cup water
• 3 lg carrots, sliced
• 1 cup white wine
• 1 lg onion (chopped)
• 3 lbs clams
• 4 stalks celery
• 1 tbs parsley
• pat of butter, sliced

Process

Chop celery, onions and carrots into small pieces and set aside. Now take a Dutch oven or soup pot and place wine and water in it. Place a steaming rack into the bottom of the oven, so that clams do not stick or fall to the bottom. When done, place the clams in the Dutch oven. Now put the chopped carrots, onions and celery over the clams. Also sprinkle parsley over the veggies at the top, place the butter slice on top of all this. Cover it and cook until the clams open, about 20-30 minutes. When done, remove from heat and pour it into a casserole dish, along with the juice. Serve with bread and wine.

This was all about steamed clams. You can add make your personal changes in any of the above recipes, however remember to keep the base same. Bon appetit!