Best Cherrystone Clams With Garlic And Parsley Recipes

Cherrystone Clams Steamed in Wine With Parmesan Drizzle. image

Provided by Mamas Kitchen Hope

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces linguine, cooked (any long pasta can be used here)
5 lbs cherrystone clams
1/2 cup cornmeal
3 tablespoons butter
2 tablespoons olive oil
1 cup sweet onion, diced
6 garlic cloves
1 cup white wine
1/4 cup fresh parsley, chopped
1/2 cup tomatoes, diced
red pepper flakes
4 tablespoons butter
4 ounces cream cheese
1 tablespoon flour
1/2 cup milk
1/2 cup half-and-half
1/3 cup parmesan cheese
salt (optional)

Steps:

Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes. The clams will draw the cornmeal in and clean everything out really nicely. Drain clams and rinse well to discard any sand and cornmeal.
In a large pot on medium high heat melt butter and olive oil. Add onions and saute for about 5 minutes or until they begin to brown. Using a garlic press mince the garlic into the pot, stir and cook for about 1 minute more.
Add wine and clams and reduce heat to medium. Cook clams for about 8 - 12 minutes or until all shells are open.
Meanwhile, make parmesan drizzle by melting butter and cream cheese in a saucepan. When melted whisk to combine. Add milk and half and half to flour and whisk until no lumps remain. Whisk mixture into butter and cream cheese in pan and add parmesan cheese. Continue to whisk until slightly thickened. Keep warm.
Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes. Salt and pepper to taste if desired.
To serve, place pasta in a shallow bowl and top with some of the clams making sure to spoon some of the delicious sauce on top. Drizzle with the parmesan drizzle.

Nutrition Facts : Calories 1202.3, Fat 50.8, SaturatedFat 25, Cholesterol 300.1, Sodium 715.5, Carbohydrate 82.3, Fiber 4, Sugar 4.2, Protein 89.7

Steamed Clams With Garlic-Parsley Butter and Leeks image

Provided by David Tanis

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup unsalted butter (1 stick), softened
1 cup roughly chopped parsley, leaves and tender stems
1 or 2 small garlic cloves, grated or minced
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 cup chopped leeks (from 2 medium leeks), white and light green parts only
24 littleneck clams, scrubbed and rinsed (about 2 to 3 pounds)
1 1/2 cups dry white wine
1/2 teaspoon grated lime zest
2 tablespoons lime juice
Lime wedges, for garnish

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.