Best Steamers With Asian Broth And Cilantro Butter Recipes

Steamed Cockles in Ginger Cilantro Broth image

Time 20m

Yield Makes 6 first-course servings

Number Of Ingredients 7

2 pounds small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)
3 cups water
1/2 cup medium-dry Sherry
1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup)
1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves
1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup)
1/2 teaspoon fine sea salt

Steps:

Rinse cockles in a colander under cold running water.
Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.

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