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Drunken Clams

Drunken Clams

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The animals of National Aquarium's Blacktip Reef exhibit love clams and chef Mark Miranda really does, too. He incorporated chorizo into the recipe as he is third-generation Portuguese and loves the flavor profile with the clams.


For the Drunken Clams

  • 1 Pound fresh littleneck clams
  • 2 Ounces white wine
  • 1 Teaspoon salt and coarse pepper
  • 1/4 Ounce sliced red onions
  • 1 Teaspoon chopped garlic
  • 1 Ounce blended oil
  • 1 Ounce herb butter
  • 2 Ounces cooked chorizo

For the Herb Butter

  • 1 1/4 Ounce shallots, peeled
  • 1 1/4 Teaspoon green peppercorns
  • 1/3 Teaspoon dried tarragon
  • 1/8 Teaspoon ground black pepper
  • 5 Teaspoons cut chives
  • 5 Teaspoons chopped fresh parsley
  • 1/3 Teaspoon kosher salt
  • 5 Teaspoons fresh-squeezed lemon juice
  • 1 Pound butter, softened
  • 1/3 Teaspoon fresh thyme

Steamer Clams with Garlic Butter and White Wine

Steamer Clams drowning in a velvety garlic butter white wine sauce. Serve with crusty bread and a glass of wine and dinner will be ready in just 15 minutes. These steamer clams can be made on the stovetop or in the Instant Pot.

Growing up we ate fried clams about twice per year when they were on sale at the grocery store. We loaded them on our plate and grubbed down until every last piece of bread crumb on the plate was gone. With age and travel we&rsquove now taken to steamed clams vs. fried. The fresh flavor of the ocean combined with garlic, butter and white wine is one not to be missed. And who doesn&rsquot like a 15 minute meal?

While easy to make, steamed clams are often overlooked at the seafood counter. Don&rsquot be afraid to whip up a batch as an appetizer or dinner. Serve is with crusty bread to soak up all the juices. We promise you&rsquoll be left wanting more.

Instant Pot Seafood Recipes

I&rsquove rounded up the most delicious and easy Instant Pot Seafood Recipes that will be everything you&rsquove been looking for and more! You can find all of the amazing recipes in the list below. Enjoy!

    &ndash with sea bass filets, peppers and shrimp combines for an amazing dish!
  1. I couldn&rsquot believe how quick dinner was done with this Pressure Cooker Shrimp Paella! -it&rsquos so much easier cooking crab legs in the Instant Pot!
  2. This 10-Minute Instant Pot Salmon is so quick and delicious that you&rsquoll be wanting seconds! &ndash this will be the best cajun shrimp and sausage boil you&rsquove ever had! shrimp and bacon combine in this recipe for a taste that is out of this world! -I could east this pasta all day! -it has just enough spice to make it taste amazing! -Easy comfort food everyone will love! -a tasty low-carb option! -Perfect for a meal or just a snack. -is so easy, delicious and low-carb! -I&rsquom obsessed with this salmon! -Skip eating out and make this recipe at home instead. Its so quick and easy you&rsquoll be glad you did! -is so delicious served by itself or on a bed of rice. Yum! -A must make dish for Taco Tuesday! -If you&rsquore looking for a recipe that requires very little effort, then this is perfect! -One bite and you&rsquoll want to male this again and again! -Get dinner on the table in just 4 minutes! -Easy comfort food your whole family will love! -This salmon recipe cooks to perfection in just 5 minutes! -What could be better than clams steamed in a beer based broth? -This dish is just bursting with flavor! -This is a perfect dump and go meal! -I love all the flavors in this clam chowder!

15 Ways to Cook With Clams

Clams are in the spotlight with our best clam recipes collection. We've got fantastic ideas here for delicious ways to prepare and enjoy this popular shellfish. With recipes like buttery baked clam appetizers and clam dips to clams steamed in beer, Italian-style linguine with clams, stir-fried clams in black bean sauce, and of course, classic clam chowders, you'll find recipes here for cooking fresh, live clams, plus several that use canned clams.

When using fresh, live clams, it's best to cook with them the day that you buy them. At the fishmonger's, look for live clams that smell sweet, without any fishy odor. They should have a pleasant sea aroma.

Clean them before cooking by thoroughly scrubbing the outsides of shells with a stiff brush. Then place in the fridge, covered in fresh, cold water. Clams will self-clean by filtering the water through their shells, pushing out much of the salt and sand they may have collected.

Always shuck (open) clams over a bowl, to catch all the wonderful clam liquor, which can be used in sauces. Clams cook quickly, so this seafood is best cooked gently over low heat, just until the shells open, when the meat will be tenderest (overcooked clams can become tough). Discard any clams with unopened shells after cooking.

Recipe Summary

  • 1 teaspoon cooking oil
  • ½ red bell pepper, diced
  • ½ small onion, diced
  • ½ cup tequila
  • ¼ cup water
  • 1 lime, juiced
  • freshly ground black pepper to taste
  • 2 tablespoons diced jalapeno peppers (Optional)
  • 2 pounds fresh mussels, scrubbed and debearded
  • ½ cup chopped fresh cilantro

In a large pot, heat oil over medium heat. Cook red pepper and onion in oil, stirring frequently, for 5 minutes.

Stir in tequila, water, lime juice, fresh pepper and jalapenos. Bring to a boil, and dump in the mussels. Sprinkle the cilantro over the mussels, and cover with a tight fitting lid. Allow to steam for 3 to 4 minutes, or until all mussels have opened (discard any that don't).

Drunken Clams for 10

Looking for a good recipe for drunken clams as a dish for a my BBQ this weekend. About how many clams do you think I'll need? they're not a main dish, probably more of a starter.

Worked at a seaside resort and we banged these out daily.

What you need: Clams. (I can eat enough for 10 people, so buy accordingly. I pared this recipe down for about 50ish steamers. Use your brain and adjust up or down depending on how many you want to knock out)

Flat leaf parsley. One of those big bunches you see at the store.

Four cups chopped garlic(or chop your own. I go by the belief of if you think there is too much garlic, you're wrong. Use less garlic if its not your scene)

One box franzia white wine.(take your pic on what type of white. Can't really go wrong. And don't give me shit about the wine. I can't taste the difference between expensive shit and boxed shit. Sue me.)

4 shallots(optional I guess. But I dig em)

a four finger pinch of red pepper flakes.

Now, we had these big welded boxes that we tossed large batches of clams in, so I've pared back the amounts accordingly. If you don't have a big enough pot/pan/whatever you're using then divide the ingredients evenly.

Since you want to tackle clams, I'm assuming you know how to be safe with em. Keep them on ice until you're ready to bust em out. Just tossing them in the fridge probably won't murder everyone you love, but I don't risk it. Serv-safe taught me that food is scary.

Make sure to discard any clams that are already open,(Or if super super fresh, don't close when you give em a tap on the shell.)

Get your mise en place together. Slice the lemons into quarter inch slices.

Give the parsley a rough chop like you're the mexican cartel and the parsley owes you money.

Butcher those shallots into a fine dice.

Toss everything into whatever large contraption you have kicking around.(Personally, I welded up a high walled pan that fits the entire space of my grill, and I just tin foil the top. Like I said above, if you can't fit it all into one thing just divide and conquer the ingredients.)

You can divide them among pots and pans and tin foil em and toss them on the grill if they are grill safe and don't have a bunch of plastic. Or you can toss em on your stove. Use your brain on this one.

Cook em 15 mins or so until the clams are all open. Put them in a huge serving dish and reduce the juices and wine a bit. Maybe an extra 6-7 min. Don't let it get too reduced though. Pour that all over those bad boys and serve em up!

(Seriously though, put all that garlic in there. I don't trust people who don't love garlic and neither should you.)

Steamed Clams With Bacon and Beer Recipe

This recipe for Steamed Clams is from "Off The Hook: Reflections & Recipes from an Old Salt" by Roger Fitzgerald. Recipes by Susan Volland (Ten Speed Press). bacon, onion, garlic, and beer flavor the steamed-clams sauce. Water or chicken stock may be substituted for the beer, but do use the beer if at all possible. It lends incredible flavor. The beauty of this dish is that it comes together in about 30 minutes.

Manila clams are called for in this recipe. Originally from the shores of China, they now grow in the wild in the Pacific Northwest (where they're sometimes called Seattle clams), and also are farmed along with other bivalves like mussels and oysters. They are considered to be among the sweetest and smallest hard-shell clams, usually less than 3 inches across. Manila clams need only about 3 to 5 minutes to steam open, while other varieties, like the Pacific Littleneck clam, which is a good substitute for the Manila, requires longer cooking.

Recipe reprinted with permission from Off The Hook: Reflections & Recipes from an Old Salt by Roger Fitzgerald (Ten Speed Press).

Other Clams Recipes You Might Like

How To Pick Fresh Clams

It&rsquos important to use fresh, live clams for the best steamed clam recipe.

To make sure the clams are alive, give them a sniff (it should have a fresh, clean sea scent). Also, the shells should be tightly closed.

If the shell is slightly open, give it a quick tap &ndash the shell should quickly close. If it doesn&rsquot close, discard the clam.

How to Store Fresh Clams

It&rsquos best to steam clams as soon as possible after bringing them home from the market. If you won&rsquot be cooking them immediately, follow these instructions to store them properly:

Remove them from the bag/packaging.
Put the clams into a large, uncovered bowl.
Store the fresh clams in the refrigerator for up to two days.

How to Clean Clams Before Steaming

To remove any sand in soft-shell clams, soak them in cold, salted for a few hours before steaming.

Hard-shell clams can be prepared by scrubbing them with a stiff brush under cold running water.

Drunken Clams

These are like pimped out steamers. I used Little Necks, because that is what I like, but I like them a little more flavorful than just steamed in water. you can reserve the leftover broth (there is quite a bit) for a stock for clam chowder or like I did make it into a pasta sauce the next day.

50 live Little Neck clams
1/3 C Kosher salt (not iodized. which will kill the clams)
1 C Cornmeal
2 T unsalted butter
3 large cloves garlic (or to taste), minced
1 C dry white wine (the rule is 1/4 c per dozen roughly)
1/4 C fresh lemon juice (two lemons), plus extra lemons to squeeze over top
zest of one lemon
Red Pepper Flakes to taste (I used a lot and it gave it a nice kick)
fresh parsley (about 2 T), finely chopped

1/2 hour before cooking mix kosher salt, cornmeal and cold water to fill a very large bowl. Place the clams in gently and put back in fridge (this will get all the sand out). Then scrub the clams under cold running water with a stiff brush and place in another bowl and back in the fridge until ready to use.

Melt butter over medium heat in very large pot or stockpot. Add garlic and saute while stirring constantly for 1 min (you dont want burnt garlic). Add wine, lemon juice, lemon zest, red pepper flakes and stir..add clams gently in one layer to pan.

Bring liquid to a boil and then cover tightly and lower heat so it is gently simmering. You will let them steam til all clams open (took me about 11 minutes). Discard any clams that did not open once most of them have. Sprinkle fresh parsley over top of clams.

To serve: Place clams in a bowl and ladle broth over top. Serve with some warm crusty sourdough to sop up the broth after. Squeese lemon juice over top and voila!

How To Make Linguine with Clams

In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce).

Meanwhile, prep all of the ingredients for the sauce. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds.

Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley.

Toss in the clams, then bring to a simmer.

Cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.

Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse).

Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter).

Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist.

Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley toss to coat.

Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer the linguini with clams to a serving dish or bowls and serve.

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