Best Steamed Clams With Cilantro And Red Pepper Recipes

Clams Steamed in Beer with Chile and Cilantro image

Provided by Anne Burrell

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Neutrally flavored oil such as peanut or canola
4 cloves garlic, smashed and finely chopped
4 scallions, thinly sliced
1 (1-inch) piece ginger, peeled and finely chopped
2 bird's eye chiles, coarsely chopped
2 dozen littleneck clams, scrubbed
1/4 cup rice wine vinegar
1 bottle Asian beer
2 kaffir lime leaves
1/2 bunch cilantro, leaves coarsely chopped

Steps:

Coat a large pot with oil and bring it to a high heat. When the oil is hot add the garlic, scallions, ginger and chiles. Saute for 1 to 2 minutes or until everything is very aromatic.
Add the clams and stir to coat with the oil and other ingredients. Add the vinegar, beer, and kaffir lime leaves. Cover and steam the clams until they open, about 5 to 7 minutes. Discard any clams that have not opened.
Divide the clams into serving bowls with the broth and sprinkle with the chopped cilantro.
WOWEEE!!!

Steamed Clams With Cilantro Butter image

Provided by Oolala

Categories Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups vegetable broth
1/2 cup butter, can use margarine
1/4 cup green onion, sliced
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 tablespoons lime juice
4 dozen littleneck clams, scrubbed

Steps:

Place broth and butter in a large Dutch oven over medium heat.
When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

Nutrition Facts : Calories 281, Fat 17.8, SaturatedFat 10.1, Cholesterol 81.7, Sodium 715.3, Carbohydrate 12.9, Fiber 0.5, Sugar 2.3, Protein 17.2

Steamed Clams with Salsa Verde image

Provided by Aarón Sánchez

Categories appetizer

Time 30m

Yield servings

Number Of Ingredients 11

1/4 red onion, roughly chopped
1 jalapeno, roughly chopped
1/4 cup fresh lime juice
1 cup Italian parsley leaves
1/2 bunch cilantro, roughly chopped
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound cockles or Manila clams, cleaned thoroughly
1/2 cup white wine
1 cup clam juice or fish stock
Crusty bread points, grilled, optional

Steps:

In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.

Steamed Clams with Cilantro and Red Pepper image

Yield Makes 6 servings

Number Of Ingredients 8

5 tablespoons unsalted butter
1 1/2 cups thinly sliced green onions
1 1/4 cups chopped fresh cilantro
2 cups sake or dry vermouth
4 garlic cloves, pressed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried crushed red pepper
4 dozen littleneck clams, scrubbed

Steps:

Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.