Best 7 Clams Steamed With Ginger And Scallions Recipes

Clams steamed with ginger and scallions is a classic Chinese dish that is both simple to make and packed with flavor. The combination of tender clams, aromatic ginger, and fresh scallions creates a dish that is both savory and refreshing and it can be enjoyed as an appetizer or main course. Whether you are a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen. The briny sweetness of the clams is perfectly complemented by the spicy warmth of the ginger and the bright, clean flavor of the scallions, creating a harmonious balance of flavors that will tantalize your taste buds.

Here are our top 7 tried and tested recipes!

CLAMS WITH PANCETTA AND SCALLIONS

Clams with Pancetta and Scallions image

Provided by Robin Miller : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/4 cup chopped pancetta or bacon
1/2 cup chopped scallions
4 to 5 dozen cherrystone clams, rinsed and picked over to remove those with broken shells or those that are opened
1 cup vermouth or dry white wine
1 1/4 cups reduced-sodium chicken broth, divided
Salt and freshly ground black pepper
1 cup rice, regular or instant, cooked according to package directions
1/4 cup freshly chopped parsley leaves
Garlic Toast, recipe follows
1 baguette
Olive oil
1 large garlic clove, peeled and cut in 1/2

Steps:

Heat oil in a large skillet over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add scallions, clams and the vermouth (if using) and simmer 1 minute. Add 1 cup of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.
With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper. Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the Garlic Toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
Cut the baguette into 1-inch thick slices. Place the bread slices on a baking sheet and drizzle some olive oil over them. Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.

CLAMS STEAMED WITH GINGER AND SCALLIONS

Clams Steamed with Ginger and Scallions image

Provided by Eileen Yin-Fei Lo

Categories Wok Ginger Shellfish Lunar New Year Seafood Clam

Yield Makes 12 clams

Number Of Ingredients 13

Ingredients

Sauce
2 teaspoons minced ginger
3 tablespoons scallions, finely sliced
1 tablespoon light soy sauce
1 1/2 tablespoons Shao-Hsing wine, or sherry
1 1/2 teaspoons sugar
1 1/2 teaspoons Chinese white rice vinegar or distilled white vinegar
1 tablespoon scallion oil (see Note, below)
3 tablespoons vegetable stock
Pinch white pepper
12 clams, medium, opened on the half-shell by a fishmonger
8 cups boiling water
6 sprigs coriander

Steps:

Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

CLAMS STEAMED IN BEER WITH CHILE AND CILANTRO

Clams Steamed in Beer with Chile and Cilantro image

Provided by Anne Burrell

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

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!!!

PORTUGUESE STEAMED CLAMS

Portuguese Steamed Clams image

Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.

Provided by Star Pooley

Categories World Cuisine Recipes European Portuguese

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

5 pounds clams in shell, scrubbed
1 ½ pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
¼ cup olive oil

Steps:

Wash clams well in a sink of cold water. Discard any clams that are already opened.
In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g

STEAMED CLAMS WITH SHERRY, GARLIC & HERBS

Steamed Clams with Sherry, Garlic & Herbs image

Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 1/2 tablespoons chopped garlic
1 tablespoon chopped shallot
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
2 teaspoons chopped fresh parsley or 1/2 teaspoon dried parsley
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 dozen clams, scrubbed
4 ounces dry sherry
4 ounces bottled clam juice
2 ounces unsalted butter
1/4 cup chopped green onion
sourdough bread

Steps:

Heat olive oil in heavy large saucepan over medium heat.
Add garlic, shallot and herbs and saute 2 minutes.
Add clams, dry Sherry and bottled clam juice.
Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
Add butter to saucepan and stir until melted.
Using tongs, divide clams among 4 soup bowls.
Ladle broth over the clams and sprinkle with green onions.
Serve with bread.

STEAMED CLAMS AND EGGS

Steamed Clams and Eggs image

Provided by Nicole Mones

Categories easy, quick, appetizer

Time 30m

Yield Serves 4 as an appetizer

Number Of Ingredients 8

Ingredients

12 Manila clams, scrubbed
4 eggs
2/3 cup unsalted chicken broth
Salt
Freshly ground white pepper
Sesame oil
Light soy sauce
1 tablespoon minced scallion

Steps:

In a large pot fitted with a steamer rack large enough to hold 4 (8-ounce) ramekins, bring a quart of water to a boil. Divide clams among ramekins.
In a small bowl whisk 1 egg until frothy. Whisk in an equivalent amount of chicken broth and a dash of salt and white pepper. Pour the egg mixture over the clams in one of the ramekins. Repeat with the remaining eggs. Place ramekins on the steamer rack in the pot.
Cover the pot and simmer for 12 minutes. Remove ramekins. Garnish each with a small drop of sesame oil, a few drops of soy sauce and a sprinkle of scallions.

STEAMED CLAMS WITH JALAPEñO BUTTER

Steamed Clams With Jalapeño Butter image

Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There's nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.

Provided by Sam Sifton

Categories seafood, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

50 littleneck clams
4 tablespoons plus 2 teaspoons unsalted butter
2 slices bacon, diced (optional)
1 cup beer, approximately half a can or bottle
1 to 2 jalapeño peppers, to taste, seeded and diced

Steps:

Scrub the clams under cold running water to remove grit and sand, then set aside.
Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose fresh clams: Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have a foul odor.
Rinse the clams thoroughly: Before cooking, rinse the clams under cold water to remove any sand or grit.
Use a large pot: The clams will release a lot of liquid as they steam, so it's important to use a large pot that can accommodate them.
Don't overcrowd the pot: If you overcrowd the pot, the clams will not steam evenly and may not cook properly.
Use a steamer basket: A steamer basket will help to keep the clams elevated above the cooking liquid, which will prevent them from becoming tough.
Add aromatics: Adding aromatics like ginger, scallions, and garlic to the steaming liquid will help to infuse the clams with flavor.
Steam the clams for 5-7 minutes: The clams will be done steaming when they open up. Do not overcook them, or they will become tough.
Serve immediately: Steamed clams are best served immediately, while they are still hot and juicy.

Conclusion:

Steamed clams with ginger and scallions is a quick and easy seafood dish that is perfect for a weeknight meal. The clams are steamed in a flavorful broth made with ginger, scallions, and garlic, and they are ready to eat in just a few minutes. Serve the clams with rice or noodles, or simply enjoy them on their own.