Best Unbelievable Clams And Garlic Recipes

SCOTT URE'S CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

GARLIC CLAMS

Steps:

• Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
• Cover pan and cook on low until clams open. Remove from heat and keep covered for use in fat rice. Or serve clams immediately along with the broth, if serving as an appetizer.

CLAMS IN GARLIC SAUCE

Steps:

• In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
• Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
• Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.

CLAMS WITH CELERY AND TOASTED GARLIC

Steps:

• Preferably using a natural bristle kitchen scrubber (a brand new kitchen sponge will work as well), scrub the clams well under running water. After the clams have been scrubbed and scrubbed again, let them hang out in a large bowl of cold water. This will allow any residual sediment or grit to free itself from the shells and settle at the bottom of the bowl while you do everything else.
• Heat oil, butter and chorizo or other pork product, if using, in a large pot (make sure it has a lid) over medium heat. Cook, swirling the pot occasionally until the butter has started to brown a little and the fat has begun to render from the pork, 3 to 4 minutes. (The pork won't be crispy, but that's O.K.; you're not looking for that.)
• Add the garlic and cook, stirring a minute or two until it begins to take on a toasty, light golden-brown color. Add wine and cook, letting it simmer until it's a little more than halfway reduced, 2 to 3 minutes. Add celery and season with salt and pepper. Cook, stirring occasionally until the celery is bright green and just tender, 2 to 3 minutes.
• Add clams and shake the pot so they settle nicely. Place the lid on the pot and give it the occasional shake, letting them steam open and release their juices, 3 to 5 minutes. (Larger clams will take longer.) The shaking of the pot is not only fun to do, but it gives all the clams quality time with the hottest part of the pot, which will encourage them to open around the same time, although there's always one or two clams late to the party. If there's one that just never makes it to the party (as in, it never opens), it's dead and should be thrown away.
• Toss the parsley, chives and celery leaves in a small bowl, then add lemon or lime zest and juice, and season with salt and pepper. Serve the clams with a hunk of crusty fresh bread or thick slices of toast that have been drizzled with lots of olive oil and rubbed with a cut clove of garlic, scattering the parsley mixture over everything.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS

Steps:

• Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
• Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
• Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
• In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

UNBELIEVABLE CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat.
• Add garlic; saute for 1 minute, or until tender.
• Pour in the white wine.
• Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open.
• Add butter,lemon and red pepper flakes, cover, and cook till most or all of the clams open.
• Discard any that do not open.
• Transfer clams and juice to large bowls.
• Sprinkle with parsley.
• Serve with warm crusty bread for dipping or on top of pasta!