Best Clams In Oyster Sauce Recipes

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CLAMS IN OYSTER SAUCE



Clams in Oyster Sauce image

"Clams, taste great cooked in oyster sauce, and make a great appetizer, or as a main dish . Use Manila clams or something similar.

Provided by momaphet

Categories     < 30 Mins

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 piece fresh ginger, 2-inch piece, peeled and grated
2 tablespoons oyster sauce
1/2 cup water
2 1/4 lbs clams in shell, scrubbed (Manila if available)

Steps:

  • Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes.
  • Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes.
  • Discard any clams which do not open. Serve immediately.

Nutrition Facts : Calories 220.8, Fat 14.3, SaturatedFat 2, Cholesterol 22.9, Sodium 956.5, Carbohydrate 10.8, Fiber 1.1, Sugar 2.4, Protein 12.3

MIGNONETTE SAUCE



Mignonette Sauce image

This simple recipe gives you a classic mignonette sauce for oysters, clams or other seafood, but you can play with the basic formula by changing the vinegar (try cider, malt, sherry, champagne), swapping the allium (try leeks, scallions or red onion), adding a squeeze of citrus juice or stirring in some fresh herbs like tarragon or mint. Let the mixture sit for at least 30 minutes before serving, so the flavors can blend and the sauce can be at its tangy, peppery best.

Provided by Melissa Clark

Time 40m

Yield 2/3 cup

Number Of Ingredients 4

1/4 cup finely minced shallots (from 1 to 2 shallots)
1/3 cup red-wine or white-wine vinegar
1 teaspoon coarsely ground black or white peppercorns
Pinch of sea salt

Steps:

  • Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

FRIED CLAMS AND OYSTERS



Fried Clams and Oysters image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 2 servings

Number Of Ingredients 9

Olive oil, for frying
2 cups buttermilk
2 cups Italian-style breadcrumbs
1/2 pound, small, shucked clams, about 20 to 25
1/2 pound, small, shucked oysters, about 8 to 10
1 lemon, cut in 1/2
Sea salt
1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce

Steps:

  • Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
  • When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
  • Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

CLAM AND OYSTER CHOWDER



Clam and Oyster Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Lunch     Bacon     Clam     Oyster     Leek     White Wine     Winter     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 main-course servings

Number Of Ingredients 18

3 medium leeks (white and pale green parts only), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 cup water
40 small (2-inch) hard-shelled clams (4 pounds) such as littlenecks, scrubbed well
30 medium or large oysters, shucked and liquor reserved
3 bacon slices, cut crosswise into 1/2-inch-wide strips
2 tablespoons unsalted butter
1 large onion, chopped
5 celery ribs, cut into 1/3-inch dice
1 Turkish or 1/2 California bay leaf
2 pounds russet (baking) potatoes (4 medium)
1/2 cup dry white wine
2 1/2 cups bottled clam juice or water
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/8 teaspoon cayenne, or to taste
1/2 cup chopped fresh parsley

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Bring 1 cup fresh water to a boil in a 5-quart heavy pot, then add clams and cook over moderately high heat, covered, until clams are fully open, checking every minute after 5 minutes and transferring clams with a slotted spoon to a bowl as they fully open. (Discard any clams that have not opened after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into another bowl.
  • Remove cooked clams from shells, discarding shells. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.
  • Cook bacon in cleaned pot over moderate heat, stirring, until crisp, about 6 minutes, then transfer bacon with a slotted spoon to paper towels to drain. Add butter to pot and when foam subsides, cook onion, leeks, celery, and bay leaf, stirring occasionally, until vegetables are softened, 12 to 15 minutes.
  • While vegetables are cooking, peel potatoes and cut into 1/2-inch cubes. Add wine to softened vegetables and boil until reduced by half, 1 to 2 minutes. Add potatoes, clam cooking liquid, and bottled clam juice. (If potatoes aren't fully covered with liquid, add more clam juice or water.) Simmer, covered, until potatoes are tender, 20 to 25 minutes.
  • Purée 2 cups soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream, salt, pepper, Old Bay, and cayenne and cook at a bare simmer, stirring, until soup is heated through (do not let boil). Add clams and oysters and cook, stirring, just until oyster pieces begin to curl, 1 to 2 minutes. Remove from heat and discard bay leaf, then stir in parsley. Serve topped with crumbled bacon.

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