Best Garlicky Steamed Clams Recipes

GARLICKY STEAMED MUSSELS & CLAMS image

Categories Fish

Yield 3-4 Servings

Number Of Ingredients 10

Steps:

Heat over medium heat a dutch oven, paella pan, or pot big enough to hold the shellfish and has a lid. When the pot/pan is hot, add some olive oil and/or butter (enough to be able to saute the garlic and shallots at minimum, e.g. a tablespoon; you can add a lot more oil if you want for flavor) and then the garlic and shallots. Add a couple sprinkles of the red pepper flakes and a little salt. Saute the garlic and shallots for a minute or two until translucent (don't burn them; if they're browning very quickly, turn down the heat). Add the tomatoes, stir them around, and add the wine and let simmer for a minute. Add mussels and clams, cover the pot, and cook over medium-high. Check the pot every 1 1/2 minutes or so, turning the shellfish when you check them, and then putting the lid back on. When the mussels and/or clams are open, it's done!

Garlicky Steamed Clams image

Yield serves 4 as a first course or main course

Number Of Ingredients 13

2 tablespoons olive oil
4 to 6 large cloves garlic, sliced
2 cups dry white wine or vermouth
2 cups water or shellfish stock
2 bay leaves
1/2 teaspoon dried thyme, or 1/4 teaspoon herbes de Provence
Pinch of red pepper flakes (optional)
3 1/2 pounds small Manila clams, scrubbed
Fine sea salt or kosher salt
4 tablespoons unsalted butter
1/2 cup minced fresh flat-leaf parsley
3 tablespoons Pernod (optional)
Juice of 1 lemon

Steps:

Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.
Heat the olive oil in a Dutch oven or clay pot over direct heat. Move the pot to indirect heat, add the garlic, and sauté for 2 minutes. Add the wine, water, and bay leaves and move back to direct heat to bring to a low boil. Stir in the thyme and optional pepper flakes and place the clams in the liquid. Cover and move to indirect heat to cook until the clams open, about 10 minutes. Add salt to taste. Stir in the butter, parsley, and Pernod and cook, uncovered, for 10 minutes. Add lemon juice to taste and serve hot with crusty bread.