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Steamed Clams with Cilantro and Red Pepper

Steamed Clams with Cilantro and Red Pepper


  • 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
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried crushed red pepper
  • 4 dozen littleneck clams, scrubbed

Recipe Preparation

  • 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.

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Step 1

Cook the chorizo and bacon in an 8-quart saucepot over medium-high heat until they're well browned, stirring often. Pour off any fat.

Step 2

Add the garlic and red pepper to the saucepot and cook and stir for 3 minutes. Stir in the broth, wine and tomatoes and heat to a boil. Add the clams. Cover and cook until the the clams open, stirring often. Discard any clams that do not open.  Sprinkle with the cilantro, if desired. Serve with the bread.

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well scrubbed, 4 c. Clam juice or possibly fish stock, 1/2 bn Cilantro , leaves only, 4 x

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wild clams or any seafood might have some mercury in it, so I paired it with cilantro ! Oh


some great food-related recipes , comments, tips, in reserved clams , cilantro , and green

Stir Fried Chili Clams Recipe

cilantro 2 tbsp peanut or vegetable oil Chili Clam

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An important step in cooking with clams comes before the actual food preparation itself begins. Before anything else happens with clams you have to get rid of the grit. Many times the grit is found both on the inside and the outside of the clams, but it has to all be cleaned off in any case.

The easiest way is to soak the clams in salt water. Make the saltwater by mixing a cup of salt into about three quarts of cold water. Then add the clams and soak for at least a couple of hours or even overnight in the refrigerator. After soaking, scrub the clams well before cooking. Remember that these are still alive so handle gently. If any are cracked or broken, discard.

Steaming is one of the easiest ways of cooking clams, as well as the tastiest, perhaps. You can flavor the liquid with herbs, garlic, and shallots, which can then provide a base for soups, or reduce and thicken it to serve as a sauce.

The following recipe is good for four first-course servings of clams:

1 cup Tamayo Chardonnay
2 teaspoons chopped garlic
2 teaspoons dried red pepper flakes
2 dozen littleneck clams
2 tomatoes
2 green onions
2 tablespoons cilantro
2 tablespoons butter

Mix the wine, garlic, and red pepper together in a six quart pot with a tight-fitting lid.
Bring to a simmer.

Add clams, cover, and allow to simmer 10-15 minutes, until all the clams have opened. Discard any that are not open.

Scoop the clams into a bowl and keep warm.

If the liquid is sandy, pour slowly into another pot, leaving the sand behind. Or you can strain the liquid through a cheesecloth.

Reduce the sauce by boiling for a couple of minutes.

Whisk in 2 tablespoons of cold butter to thicken slightly

Chop two tomatoes, two green onions, the cilantro, and sprinkle over the clams.

Pour the broth over the top of the clams.

Serve this with lots of crusty French bread to soak up the broth. I like pairing this with the Tamayo Chardonnay. The slight fruitiness balances well with the spice of the red pepper.

How to Make a Simple Portuguese Clam Stew

It&rsquos hard to beat a good Portuguese seafood stew. Caldeirada (a fish stew), mariscada (a shellfish stew), shrimp mozambique (a shrimp stew), Portuguese-style paellas or any of the variety of spicy stews are almost indescribably delicious. But they can be intimidating to make at home. This simple Portuguese clam stew recipe is a much simpler adaptation of a more traditional Portuguese clam stew, especially great when you&rsquore short on time and/or ingredients.

Nevertheless, despite its simplicity, it bursts with flavors of both the land and sea. Chourico, the classic spicy Portuguese sausage, is first simmered with onions, green peppers and garlic. Whole littleneck clams are then added, which release their briny, fragrant juices of the sea. The broth is seasoned with white wine, cumin, cilantro and lime juice, to further enliven the taste buds. It all comes together in 15 minutes or less.

If you can&rsquot find chourico sausage in stores, it&rsquos fine to substitute Spanish style chorizo, a closely related dried sausage. You could also substitute linguica, a milder Portuguese sausage compared to chourico. If you&rsquore a foodie like myself, check out this article on the differences between chourico, chorizo and linguica.

Finally, for those of you that may be connoisseurs of Portuguese cuisine, I realize lime juice is not a typical Portuguese ingredient. But I found a squeeze of lime to be the perfect finishing touch to brighten the stew and bring out a little pop of acidic sweetness. My affinity for southeast Asian cuisine with its liberal use of lime juice in soups and stews inclined me to try it. Personally, I loved it.

There are many different species of clams in the PNW. We sell two types: manila steamer clams and purple savory steamer clams. Another popular steamer clam, which you might find if you're digging clams on a public beach, is the native littleneck (aka white clams). There are a few key differences in how you cook the various species:

Manila Steamer Clam - Manilas are the most common clam eaten on the west coast and the most important commercial species. most recipes are written with them in mind. Generally they're fully cooked by the time they open up. If they're undercooked, they won't open. If you overcook them, they'll fall out of the shell.

Purple Savory Clam - The key difference between manilas and savory clams is that the purple savory clams are meatier and softer in texture, more like a mussel. But they also cook differently: savory clams flash open when exposed to heat, so when they open they aren't necessarily fully cooked. You can eat them at any point, but if you like a fully cooked clam don't be afraid to cook them a bit longer once they've opened.

Native Littlenecks: Littlenecks have a similar texture and flavor to a manila, and cook up similarly, but they're harder to get out of the shell. Even when cooked, their adductor muscles cling to the shells. We know this mainly because we used to have our mom make clam chowder to sell in the retail store. Occasionally we'd give her littleneck clams to use in the chowder, and then we'd hear about what a pain in the rear they are to shell. (Maybe that's why she quit us. ) Littlenecks don't have as long a shelf life as Manila clams do. they die sooner once they're out of the water, and their shells are more fragile. which is why they aren't often offered for sale.

Below: A manila, a littleneck, and a purple savory, sitting pretty.

Steamed Clams and Corn

Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed down with white wine for a memorable dinner.

Source: Martha Stewart Living, August 2010

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Passion Fruit Beurre Blanc

  • 1 shallot, finely minced
  • 4 oz. white wine
  • 2 oz. passion fruit nectar
  • 1 T. cream
  • 6 oz. cold unsalted butter, cut in pieces
  • salt and white pepper

Combine shallots, white wine, and lemon juice. Reduce to 2 tablespoons over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined and is of a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops and top with lemon zest.

What to Look For When Buying Fresh Clams

A very important part of cooking with clams is buying fresh ones so here are a few quick and essential tips on ensuring you start this stir-fried clams in black bean sauce recipe off on the right foot!

  1. Make sure you buy clams from a good fish monger or a place that moves a lot of seafood. If possible, choose a vendor with live tanks as it helps to keep the clams alive and cleans the sand out of them and you’ll have a better chance of getting them fresh and live.
  2. Make sure all of the clams are closed tight or close when touched which means they are alive. Closed clams do not ensure they are alive but you can pick them out during the cooking process. Also, use your nose and smell before you buy! They should smell sweet and should not have any strong fishy odor.
  3. It’s best to store clams in the refrigerator until you are ready to use them in the wax bag that the fish monger usually gives you. You should buy and use them the same day if possible and it’s best not to let them sit for more than overnight

Once you get the fresh, live clams, this stir fried clams in black bean sauce is a quick and easy dish to make, so let’s get this party started.

Mojo Clams (Steamed Clams with Green Mojo Sauce)

Did you know that one out of every two bottles of olive oil consumed in the world contains Spanish olive oil? Indeed, Spain has one of best climates in the world for olive cultivation, more than 260 varieties to be exact, so it’s no surprise that some of the world’s best olive oils come from its fertile soil.

It’s also interesting to note that Spain has one of the longest life expectancies in the world.

This recipe makes the most of the delicious (and healthful) qualities of olive oil in one quick and easy (and utterly impressive) dish.

Just in the last few months I’ve fallen head over heels for clams. It all started with that amazing lamb & clams recipe from earlier this summer. It really didn’t take much to get me hooked on these salty little molluscs. Granted, I’m still not quite there on oysters (it’s a texture thing), but clams, when cooked properly (trust me, it’s easier than you think!) are tender and briny and not at all gooey or rubbery.

The other thing I love about clams? They are so, so quick to prepare. Just try a cook to chicken breast in that amount of time (I’ll save you the effort: you can’t). That’s why when you want something ridiculously quick and easy, but also downright impressive, there’s no better option than fresh clams.

The most common preparation is to quickly steam the clams in white wine, garlic, and olive oil, where they’ll pop open to let you know they’re done. We then upped the flavor by tossing the steamed clams with a green mojo sauce.

No, not the sauce that Austin Powers lost (har har). Rather, mojo sauce is a herb-and-vinegar-based sauce from the Canary islands region of Spain, and comes in both red and green variations. This green version, made with cilantro and parsley and a generous amount of delicately fruity Olive Oil from Spain, is very similar to the Argentinian chimichurri sauce, which is also cilantro-based. Feel free to add a jalapeno or other green pepper to the mix too if you want to add a little spice. And, because I know you’re out there, you can use all parsley in this recipe too if you really can’t stand cilantro.

Serve this dish with some slices of crusty bread, brushed with more Olive Oil from Spain (of course) and lightly toasted. It’s perfect for sopping up that leftover sauce (seriously, it’s so good you won’t want to waste a drop).

You could also go tapas-style with this dish, serving it to a crowd alongside stuffed olives, fried patatas bravas (with aioli, or the mojo sauce is great on potatoes as well), and a platter of cured meats, cheeses, crackers, and preserves.

Disclosure: This recipe was created in partnership with Olive Oils from Spain. To learn more, please follow them on facebook, twitter, instagram, and pinterest. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

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4 Comments Leave a Comment »

Yummy! The one thing I miss about living on the coast of North Carolina – fresh seafood!

Calms are one of my favorite and special treat meals. These look delicious.

I made these last week! Absolutely delicious! Thank you , .

I’ve never tried mojo sauce, but it sure looks simple to make. And I absolutely love clams! I’ll be buying some this weekend and trying this recipe for sure.