Clams are a delightful seafood delicacy, known for their tender texture and briny flavor. Cooking steamed clams in a spicy tomato sauce is an easy yet flavorful way to enjoy this versatile ingredient. This dish combines the sweetness of the clams with the tangy and spicy flavors of the tomato sauce, creating a tantalizing and appetizing meal. Whether you're a seasoned chef or just starting your culinary journey, this recipe will guide you through the simple steps of preparing a delicious and satisfying steamed clams dish that will impress your taste buds and become a favorite in your kitchen.
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STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
- 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
- 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
- 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.
Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams
CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Clam Seafood Shellfish Tomato Mayonnaise Chile Pepper White Wine Soy Free Peanut Free Dairy Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
- Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
- Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
- Serve clams with toasted bread and reserved garlic mayo.
STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES
Provided by Bobbi Claibourne
Categories Tomato Appetizer Steam Quick & Easy Basil Sausage Clam Fall Shallot Bon Appétit Arizona Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first-course) servings
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.
CLAMS IN TOMATO SAUCE
A splash of fino sherry and a smidgen of pesto add a sensational kick to these tomato clams. Serves four as an appetizer or two for a main.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
- Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.
- Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
- Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
- Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.
Nutrition Facts : Calories 800.9, Fat 19, SaturatedFat 2.5, Cholesterol 173.7, Sodium 317, Carbohydrate 41.2, Fiber 3.8, Sugar 7.4, Protein 69.1
STEAMED CLAMS WITH CHORIZO AND TOMATOES
For the Clam and Chorizo lovers, this is a easy dish, full of flavor. I made it a few years back and let me say, using some crusty bread to soak up this sauce is a must! Make it a Romantic dish or serve to your party guests. It is sure to please! I got this recipe from a 2006 Canadian Living magazine, and I forgot all about it, until I went through my cookbooks. This can be served as a appetizer as well. Please enjoy :)
Provided by daisygrl64
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven heat olive oil over medium heat.
- fry chorizo, onion, garlic, salt and pepper stirring until onion are golden.
- stir in tomatoes and vinegar.
- cook over medium heat until tomatoes are tender (about 15 minutes).
- add clams, cover and bring to a boil.
- cook just until clams open wide (8 to 10 minutes).
- discard any clams that do not open.
- Remove from heat, stir in basil and serve.
- served with crusty bread to sop up sauce.
STEAMED CLAMS IN WHITE WINE SAUCE
Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.
Provided by jndeans
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
- Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g
STEAMED CLAMS WITH SMOKY HARISSA-CUMIN TOMATO SAUCE
Harissa and cumin are a smoky-flavored match made in heaven. They form the base for this tomato sauce that's brightened by lemon zest and the briny flavor of clams. Save any leftover sauce and toss it with pasta the next day.
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the leeks and garlic. Season with salt and cook, stirring occasionally and breaking apart the garlic with a wooden spoon, until the leeks soften, 3 to 4 minutes-don't let the garlic or the leeks char. Add the cumin seeds and cook, stirring, for a little less than a minute, just to toast. Stir in the harissa and lemon zest, then add the crushed tomatoes and 1 cup of water. Turn the heat up to high, bring to a boil and let boil just until the sauce thickens and reduces slightly, a minute or two. Add the clams, cover and let steam until most of the clams are opened up, 5 to 8 minutes (the stragglers will open in the residual heat). Discard any clams that are still sealed shut.
- Toast bread, if desired, to serve alongside. Top the clams with cilantro.
MEDITERRANEAN-STYLE STEAMED CLAMS
Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.
Provided by Chef Rebecca
Categories Main Dish Clams
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, pine nuts, and garlic on a baking sheet.
- Toast in the preheated oven until lightly browned, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
- Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g
Tips:
- Prep the Clams: Before cooking, purge the clams by soaking them in cold water for at least 30 minutes. This helps remove any sand or grit. Discard any clams that are open or cracked before cooking.
- Use Fresh Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, ripe tomatoes and flavorful seasonings for the best results.
- Don't Overcook the Clams: Clams cook quickly, so be careful not to overcook them. Overcooked clams become tough and chewy.
- Serve Immediately: Steamed clams are best served immediately after cooking. They can be served as an appetizer or main course.
Conclusion:
This steamed clams recipe is a quick and easy way to enjoy fresh seafood. The spicy tomato sauce adds a delicious flavor that complements the clams perfectly. Serve this dish with crusty bread or rice for a complete meal. Get creative and experiment with different herbs and spices to create your own unique variation of this classic dish.
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