Best Clams Sailor Style Recipes

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE

The Best Moules Marinières (Sailor-Style Mussels) Recipe image

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

Provided by J. Kenji López-Alt

Categories Appetizers and Hors d'Oeuvres Mains Quick Dinners

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup hard dry cider or white wine
2 pounds mussels (see note)
2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
Additional homemade mayonnaise for serving (optional, see note)
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

Steps:

In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

Nutrition Facts : Calories 710 kcal, Carbohydrate 62 g, Cholesterol 145 mg, Fiber 3 g, Protein 62 g, SaturatedFat 7 g, Sodium 1409 mg, Sugar 11 g, Fat 23 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

ALMEJAS A LA MARINERA (SAILOR'S CLAMS)

Almejas a la Marinera (Sailor's Clams) image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds small littleneck clams
Coarse salt, for soaking the clams
3 tablespoons olive oil
1/2 an onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon Spanish paprika (pimenton)
1 tablespoon fresh breadcrumbs
1/2 glass Spanish white wine, such as Albarino
1/4 cup clam broth or natural clam juice
2 tablespoons fresh flat-leaf parsley, finely chopped
Crusty sourdough bread, for serving
1 lemon, cut into wedges, optional

Steps:

Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, a handful of coarse salt and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams.
Then, in a deep skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute, stirring often, until golden, about 1 minute. Sprinkle in the paprika and breadcrumbs and saute a couple of minutes longer, until the ingredients are very fragrant and golden. Add the clams, white wine and clam broth. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don't open.
Check the broth for seasoning. Sprinkle with the parsley and serve the clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional.

CLAMS SAILOR STYLE

Clams Sailor Style image

Provided by Jennifer J

Categories Seafood Appetizers

Number Of Ingredients 8

Ingredients

20 medium clams
8 garlic cloves, minced
6 Tbsp olive oil
3 Tbsp parsley, chopped
2 Tbsp fine dried bread crumbs
salt to taste
1 c white wine
1 chile, chopped

Steps:

1. Soak clams in salty water for 5 hours before preparing dish, and rinse.
2. In a large pan, saute garlic in oil.
3. Add parsley and clams; cover 5 to 10 minutes to open the clams.
4. Once clams are open, add bread crumbs, salt, white wine and chile.
5. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.