Drunken clams recipe is one of my favourite recipes because it is so simple to make, and you can use whatever ingredients you have at hand. In this particular recipe, you will be using little neck clams, white wine, shallots, fresh parsley, and lemon. You can also add some Italian sausages, chorizo, or sambal oelek.
Steamed clams with white wine, shallot, fresh parsley, and lemon
The delicious combination of white wine, shallot, fresh parsley, and lemon makes for a perfect dish for seafood lovers. These ingredients will create a flavorful and easy steamed clams recipe that’s sure to please your family.
Littleneck clams are mollusks that live in the sand. They are rich in flavor from the chorizo that surrounds them. Steamed mussels and clams recipes use a little bit of chorizo, but if you’re not a fan of the smoke, you can replace it with a few anchovy filets.
To begin, you’ll need to prepare a large, heavy-bottomed pan. Start by melting butter in the pan. Next, add shallots and garlic. You’ll want to saute the shallots and garlic for about 30 seconds.
After the garlic and shallots have melted, you’ll add white wine and red pepper flakes. Cook the mixture until the liquid has reduced by half.
Clams can be served in their shells or in a broth. If you prefer a creamy broth, you can add a quarter cup of heavy cream. However, this can change the taste. Adding some bread to the dish will help you to sop up the broth.
To make this steamed clams recipe, you’ll need to clean the clams. You can use a scrub brush, a bristle brush, or a small spoon to do this. Afterwards, they’ll need to soak in fresh cold water for 20 minutes or so.
Place a pot with a lid over high heat. When the pan has heated, add the clams to the skillet. Cover with a tight-fitting lid. This helps to steam the clams and remove the sand.
Once the clams have steamed, you’ll want to serve them with crusty bread. A bottled dressing can be a great accompaniment to this dish.
Steamed clams with chorizo
Littleneck clams are steamed in a zesty clam broth. Chorizo sausage surrounds these meaty mollusks, providing umami flavor. The steamed mussels are served with a lemon wedge.
To start, clean the clams with a damp cloth. Rinse thoroughly, then drain the clams well. Place in a large, high-sided saute pan with a lid. Add olive oil and cook over medium heat. Saute the shallots in 2 tablespoons of unsalted butter. Let them cook until tender.
After they are cooked, remove them from the pot and place them in a bowl. Cover the bowl with a wet dish towel. Leave them in the warm steam for a few minutes. If the clams do not open, discard them.
Next, prepare the chorizo. Cut into thin slices. Sauté in 2 tablespoons of olive oil. Cook until browned. Alternatively, you can cut into cubes and brown in the oil. Once browned, remove the fat from the pan.
While the clams are steaming, prepare the aromatics. Heat the olive oil in a nonreactive large sautee pan. Saute the onion in the hot oil until translucent. Add the garlic and continue cooking until fragrant. Afterward, add the red bell pepper. Salt and red pepper flakes should be added.
When the clams have finished steaming, remove them from the pan. Transfer them to a large serving bowl. You can garnish them with parsley, cilantro, and lemon wedges. They are best when eaten as soon as possible.
For an additional twist, you can serve the clams with a simple salad or cooked pasta. You can also serve them with romesco or a toasted baguette. This dish is easy to prepare and is inexpensive.
Steamed clams with Italian sausage
The drunken clams recipe with Italian sausage is a simple and fun dish to make. This dish is a great way to combine garlic and wine in a fun recipe that is tasty and healthy.
First, you should prepare your clams. Clams should be soaked in cold water for about 30 minutes to an hour before cooking. After this time, the clams should be rinsed under a running tap. If possible, you should clean the shells of any sand.
Next, you should prep your aromatics. You may want to chop your shallots ahead of time. These small ingredients add a base flavor to your stew.
You should also chop your red bell pepper. This is a good idea because it gives your dish a nice color.
As you are sauteing your aromatics, you should be looking for the shortest amount of time to cook your clams. A good rule of thumb is to steam the clams for about 5-10 minutes.
In the event that your clams do not open up in this time frame, you can discard them. However, you should not throw away the clams, as they will eventually breathe out the salt.
To make the aforementioned steamed clams, you should add the following items: olive oil, a white wine, and garlic. It is a good idea to use a large non-reactive sautee pan.
You can cook the sausage and aromatics in one pan, while simmering the clams in the other. This will ensure that your clams do not end up cooked in the fat that is inevitably left over from the sausage.
When your clams are ready, you can either toss them in the pan or place them in shallow bowls. They should be seasoned with salt and pepper before being served.
Little neck clams in wine and garlic broth
Little neck clams are a great source of protein. They’re also high in vitamins, minerals and flavor. In fact, they’re one of the most sustainable seafood choices.
Little neck clams can be purchased in breathable mesh bags or frozen. Store them in a cool place away from light. When they’re fresh, they can be eaten raw. However, if they’re not very fresh, they can be cooked.
Little neck clams are best suited for cooking in wine or broth. You can substitute beer for white wine, but be sure to use a dry wine. The wine should be heated before adding the clams.
Once the clams are cooked, they should be served immediately. Serve them with a drizzle of lemon juice and some crusty bread. Bread helps soak up the liquid in the broth.
If you have larger clams, you may want to add a bit of clam juice to the broth. You can also add chopped garlic to the pan. This will help to season the broth.
Clams should be cleaned thoroughly before cooking. Usually, they are sold with a salty residue on the outside of the shell. Wash them with kosher or sea salt. Alternatively, you can clean them using a bristle brush.
Cooking clams is easy and delicious. But you have to follow a few simple steps. First, rinse the clams and let them sit for 15 minutes. Next, bring the wine to a boil. Add the clams, cover, and simmer for about ten minutes. Be careful not to overcook the clams or they’ll become tough.
When they’re done, open them and pull them out with kitchen tongs. Run them under cold water to remove any grit.
Steamed clams with sambal oelek
One of the best parts about eating seafood is that you can prepare it in any number of ways. The best way to prepare clams, however, is to toss them with butter and oil and fry them up on the grill. You can then serve them with some sort of salad, bottled dressing or a side of rice. This is a fun and tasty meal that will impress even the most discerning of palates. In addition to this, you should definitely add a dash of sambal oelek to the mix, and you are likely to be well on your way to a culinary success.
Getting your hands on the tiniest jar of sambal oelek is not all that difficult. However, making it in the kitchen requires a little know how and a large enough pot to fit all of the ingredients in one go. It is also important to consider how you plan to store the concoction once it is done. Ideally, you should plan on leaving it alone for about 10 minutes, or so. If you want to save some hassle, try cooking it a day in advance.
The aforementioned recipe makes about three cups of sambal oelek infused goodness, which is about the right amount for two to four hungry hounds. It is also a good idea to reserve a few clams for a later meal. If you really want to maximize your efforts, you can always double the recipe and cook it in two batches, thereby ensuring the tiniest sambal oelek in existence gets the royal treatment.