Best Cherrystone Clams Steamed In Wine With Parmesan Drizzle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAMED CLAMS



Steamed Clams image

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 jalapeƱo 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

100 littleneck clams
1 tablespoon unsalted butter
1/4 cup diced chorizo or bacon, optional
2 cups beer, approximately 1 can or bottle

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

CHERRYSTONE CLAMS WITH GARLIC AND PARSLEY



Cherrystone Clams With Garlic and Parsley image

From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet.

Provided by Oolala

Categories     Summer

Time 20m

Yield 3 dozen, 6 serving(s)

Number Of Ingredients 7

36 clams, use cherrystone clams, scrubbed and rinsed
1/2 cup dry white wine
6 garlic cloves, finely chopped
3 tablespoons parsley, finely chopped
1 cup heavy cream
salt
fresh ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
  • Scoop the clams out of the pot and remove and discard the top shells.
  • Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
  • Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
  • Boil the liquid until it is reduced by half and add the cream.
  • Continue boiling until it thickens slightly, being careful not to let the cream boil over.
  • Season with salt and pepper.
  • Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
  • Spoon enough sauce into each clam to fill the shell.
  • Bake 5 minutes until sauce bubbles.

Nutrition Facts : Calories 222.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 83.9, Sodium 66.3, Carbohydrate 5, Fiber 0.1, Sugar 0.3, Protein 12.2

CHERRYSTONE CLAM CEVICHE



Cherrystone Clam Ceviche image

Provided by Molly O'Neill

Categories     appetizer

Time 20m

Yield Four servings

Number Of Ingredients 7

12 very fresh cherrystone clams
6 tablespoons fresh lime juice
2 jalapeno peppers, stemmed, seeded and minced
1/2 medium red onion, peeled and diced small
1 ripe tomato, seeded and diced small, optional
2 tablespoons chopped cilantro
Freshly ground black pepper to taste

Steps:

  • Shuck clams into a bowl with their juice. Save 16 of the best half shells, scrape them clean and refrigerate. Remove the clams from their juice and check for shell fragments. Cut into small pieces and place in bowl. Strain half of the juice over the clams, discard the rest.
  • Add lime juice, jalapenos, onion, tomato, if using, and cilantro. Season with black pepper. Refrigerate overnight. Spoon the ceviche into the clam shells and serve on crushed ice.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 263 milligrams, Sugar 1 gram, TransFat 0 grams

Related Topics