Best Steamed Mussels And Clams Recipes

Steamed Mussels and Clams image

Provided by Martha Stewart

Number Of Ingredients 14

1 pound mussels
2 pounds littleneck clams
1 small white baguette, cut into 3/4-inch slices
3 tablespoons olive oil
1 clove garlic, cut in half
2 tablespoons unsalted butter
3/4 pound leeks, white parts only, cut in half lengthwise and sliced very thinly, well washed
2 medium shallots, finely chopped
4 sprigs fresh thyme
1 small sprig fresh oregano
1 fresh or dried bay leaf
1/2 serrano chile, seeded and deveined
2 cups dry white wine
Salt and freshly ground black pepper

Steps:

Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.

STEAMED MUSSELS AND CLAMS WITH GARLIC, BUTTER AND MUSTARD image

Yield 2-3 servings

Number Of Ingredients 14

1 pound Mussels
1 pound Razor Clams
1 pound Quahogs
1 tablespoon olive oil
3 sprigs of thyme
1 leek, sliced into thin half rings
3 garlic cloves, minced
Sea salt and fresh ground black pepper to taste
1 bottle of Ale
1 to 3 tablespoons butter, to taste
1 tablespoon cilantro
juice from 1/2 lemon
1 teaspoon Dijon mustard
Crusty bread, for serving.

Steps:

1. clean and scrub all of your shell fish under cold running water removing the beards. 2. In a soup pot, heat olive oil. Sauté leeks for about minute and a half on medium heat then add garlic and thyme before the leeks start to brown. Add your garlic and salt & pepper, continue sautéing until the edges of the leaks get a little dark. Careful not to burn your garlic. It should take around 4 minutes or so. Add the bottle of ale and bring to a simmer then add the clams and mussels. Steam them for around 7 to 10 minutes, stirring occasionally. Remove clams and mussels to a large bowl, leaving behind the liquid. Throw away any broken or unopened ones. 3. Add the butter, cilantro, lemon juice and mustard and stir until the butter is melted. Add a little more butter if the liquid is bitter. Pour the sauce over your calms and mussels and serve with bread.

STEAMED MUSSELS OR CLAMS WITH SAFFRON, TOMATOES AND PANCETTA image

Categories Shellfish

Yield 4 Servings

Number Of Ingredients 10

2 Tbsp. olive oil 30 ml
4 cloves garlic, minced 4
4 Tbsp. finely diced pancetta 60 ml
2 Tbsp. white wine or cider vinegar 30 ml
2 Tbsp. white wine 30 ml
large pinch of saffron
16 ripe cherry tomatoes, cut in half 16
1 tsp. coarsely crushed black pepper 5 ml
2 Tbsp. finely chopped parsley 30 ml
3 lbs. fresh Manila clams, scrubbed 1.35 kg

Steps:

In a pot large enough to hold the clams, heat the olive oil over medium heat. Add the garlic and pancetta. When they begin to sizzle, add the vinegar, wine and saffron. Remove from the heat and let stand until the saffron begins to release its color. Add the tomatoes, pepper, parsley and clams. Cover with a lid and cook over high heat, shaking the pot occasionally, until the clams open. Divide the clams among 4 bowls and serve immediately.

Stout-Steamed Clams and Mussels with Charred Onions image

Provided by Nick Nutting

Yield 8 small or 4 large servings

Number Of Ingredients 10

2 tablespoons grapeseed or vegetable oil
1 large onion, thinly sliced into rings
6 tablespoons unsalted butter
1 head of garlic, halved crosswise
5 sprigs thyme
1 (4-inch) piece kombu or 1 toasted nori sheet
1 bay leaf
1 (12-ounce) bottle stout
5 pounds littleneck clams and/or mussels, scrubbed, mussels debearded
Kosher salt, freshly ground pepper

Steps:

Heat oil in a large wide pot over high. Cook onion, stirring occasionally, until edges are blackened, 6-8 minutes. Let pot cool slightly, then add butter, garlic, arranging cut side down, and thyme and cook over low heat until garlic is golden and fragrant, about 3 minutes. Add kombu, bay leaf, and stout and increase heat to medium-high. Add shellfish; cover pot. Cook, shaking pot often and transferring shellfish to a large bowl as they open, until all the shellfish are open, 5-8 minutes. Discard any that don't open. Season cooking broth with salt and pepper. Divide shellfish among bowls; ladle broth over.