Best 8 Steamed Clams With Jalapeño Butter Recipes

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Craving a mouthwatering seafood dish that tantalizes your taste buds? Look no further than steamed clams with jalapeño butter! This delectable recipe combines the briny sweetness of clams with the spicy kick of jalapeños, all enveloped in a luscious butter sauce. Whether you're hosting a special occasion dinner or simply treating yourself to a delightful meal, this dish will transport you to culinary heaven. So, prepare to embark on a culinary journey as we delve into the secrets of creating the perfect steamed clams with jalapeño butter.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERY GARLIC STEAMED CLAMS



Buttery Garlic Steamed Clams image

Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

Provided by Amy

Time 15m

Number Of Ingredients 7

5 tablespoons Finlandia Unsalted Butter, divided
1 tablespoon fresh minced garlic
1 cup white wine
1 tablespoon lemon juice
3 dozen little neck clams, rinsed and scrubbed
1/3 cup chopped fresh Italian parsley
Wedges from 1 lemon for garnish, if desired

Steps:

  • In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
  • Add wine and lemon juice. Bring to a boil.
  • Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
  • Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

STEAMED CLAMS



Steamed Clams image

This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering.

Provided by Sara Welch

Categories     Main

Time 25m

Number Of Ingredients 9

1/4 cup butter
1 tablespoon garlic (minced)
1/4 teaspoon red chili flakes
1 cup white wine
4 pounds fresh clams (cleaned)
salt and pepper to taste
1 tablespoon lemon juice
1/4 cup chopped herbs (such as parsley, chives or basil)
herb sprigs and lemon wedges for garnish (optional)

Steps:

  • Heat a large pot over medium heat. Add the butter and melt it.
  • Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
  • Add the white wine and bring to a simmer; do not boil.
  • Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
  • Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.

Nutrition Facts : Calories 214 kcal, Carbohydrate 5 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 516 mg, Sugar 1 g, ServingSize 1 serving

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

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

STEAMED CLAMS IN BUTTER AND SAKE



Steamed Clams in Butter and Sake image

This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.

Provided by Lilibeth Bernardino Hashimoto

Categories     World Cuisine Recipes     Asian     Japanese

Time 25m

Yield 4

Number Of Ingredients 7

4 teaspoons sake
4 teaspoons mirin (Japanese sweet wine)
2 teaspoons rice vinegar
1 ¼ pounds clams in shell, scrubbed
3 tablespoons butter
1 teaspoon soy sauce
1 green onion, chopped

Steps:

  • Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
  • Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
  • Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 3 g, Cholesterol 34 mg, Fat 9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 155.1 mg, Sugar 1.9 g

CLAMS WITH JALAPEñO, LEMON, AND BASIL



Clams with Jalapeño, Lemon, and Basil image

Categories     Garlic     Pepper     Steam     Low Carb     Quick & Easy     Lemon     Basil     Clam     White Wine     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
3 garlic cloves, minced
1 tablespoon minced jalapeño chiles
1 cup canned tomato sauce
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 pounds littleneck clams, scrubbed
1/2 cup chopped fresh basil
1 1/2 tablespoons grated lemon peel

Steps:

  • Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

STEAMED CLAMS



Steamed Clams image

The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip.

Provided by Sam Sifton

Categories     dinner, easy, lunch, quick, main course

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 4

100 littleneck clams
1 tablespoon unsalted butter
1/4 cup diced chorizo or bacon, optional
2 cups beer, approximately 1 can or bottle

Steps:

  • Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
  • Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
  • Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 874 milligrams, Sugar 0 grams, TransFat 0 grams

STEAMED CLAMS



Steamed Clams image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

5 pounds steamer clams
1/2 cup cornmeal
2 bottles beer
Chopped fresh parsley
Lemon wedges
Unsalted butter, melted

Steps:

  • Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
  • Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
  • In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
  • Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

CLAMS WITH ZUCCHINI AND JALAPEñO



Clams with Zucchini and Jalapeño image

Categories     Steam     Quick & Easy     Clam     Zucchini     White Wine     Spring     Jalapeño     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 7

4 dozen small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
2 small zucchini
1 fresh jalapeño chile
1 small onion
3 tablespoons unsalted butter
1 cup dry white wine
Accompaniment: crusty Italian or French bread

Steps:

  • Scrub clams well and in a large bowl cover with salted cold water. Cut zucchini into 2 x 1/2-inch sticks. Wearing rubber gloves, halve jalapeño lengthwise and discard seeds from one half. Finely chop jalapeño and onion. In a large saucepan heat 2 tablespoons butter over moderately high heat until foam subsides and sauté zucchini, jalapeño, and onion, stirring, until zucchini is crisp tender, about 5 minutes. Transfer zucchini mixture to a bowl.
  • In pan melt remaining tablespoon butter over moderately high heat and add clams and wine. Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a serving bowl. Reserve cooking liquid in pan. (Discard clams that are unopened after 8 minutes.) Stir zucchini mixture into reserved cooking liquid and pour over clams.
  • Serve clams with bread.

Tips:

  • Choose Fresh Clams: Opt for live clams with tightly closed shells. Avoid any with cracked or broken shells.
  • Proper Cleaning: Before cooking, scrub the clams thoroughly under cold running water to remove any dirt or grit. Remove any barnacles or seaweed with a knife.
  • Steaming Liquid: Use a flavorful liquid for steaming, such as white wine, clam juice, or a combination of both. Add some aromatic vegetables like celery, carrots, and onion for extra flavor.
  • Steaming Time: The steaming time for clams is generally around 5-7 minutes, or until the shells have opened. Overcooking can make the clams tough and chewy.
  • Jalapeño Butter: To make the jalapeño butter, use unsalted butter for a richer flavor. Adjust the amount of jalapeño pepper to your desired level of spiciness. You can also add some chopped parsley or cilantro for a pop of color and freshness.
  • Serving Suggestions: Steamed clams with jalapeño butter are a versatile dish. Serve them as an appetizer, main course, or part of a seafood boil. Pair them with crusty bread, rice, or your favorite pasta for a complete meal.

Conclusion:

Steamed clams with jalapeño butter is a delightful seafood dish that combines the briny flavor of clams with the spicy kick of jalapeño peppers. It is a relatively easy dish to prepare, making it a great option for home cooks of all skill levels. Whether served as an appetizer, main course, or part of a seafood boil, this dish is sure to impress your taste buds. So, gather your ingredients, fire up the steamer, and indulge in the deliciousness of steamed clams with jalapeño butter!

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