Aug 2, 2010

Steamed Clams with Fresh Basil




I'm a seafood lover, especially shellfish. Cooked, raw, sushi, ceviche, love it all. One of my favorites is steamed clams cooked in white wine, garlic and oil topped with some fresh herbs. This is something I love ordering when I go out to eat but making this at home is easier than you think and with more control of how much butter is added. Serve this as a light lunch or appetizer with a piece of whole wheat crusty bread to soak up the juice and enjoy.

There is a little bit of prep work involved before you can cook them. Clams should always be cooked alive and you should cook them the same day you buy them. Discard any clams with broken shells before you clean them. To clean them, place them in a medium bowl of clean, fresh water to soak for an hour. Because clams filter water through their systems, putting them in fresh water helps clear out the salt and sand that they store inside. Adding a few tablespoons of corn meal to the water will help clean the clams more thoroughly. After they soak, rinse the clams with fresh water and scrub the outside shell. Now they are ready for cooking.


Steamed Clams with Fresh Basil
Gina's Weight Watcher Recipes 
Servings: 2 • Serving Size: 1 dozen Old Points: 5 pts Points+: 5 pts
Calories: 234.3 Fat: 8.5 g Protein: 22.4 g Carb: 6.1 g Fiber: 0.2 g   
  • 2 dozen little neck clams
  • 2 tsp olive oil
  • 3 cloves garlic, cut in large chunks
  • 1 tsp unsalted butter
  • 2 tbsp fresh herbs such as basil or parsley
  • 1/2 cup white wine
  • 1/4 cup water
Heat a large pot on high heat. Add oil. When hot, add garlic and cook until golden. Add butter, wine, water and clams and cover tightly, reduce to medium-low heat. Cook 5 to 10 minutes, or until the shells open. Do not overcook or the clams will become rubbery. Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams. Top with fresh herbs and enjoy with a good crusty bread.

13 comments :

  1. A lovely dish...love seafood, clams and basil sounds great..straight from the garden.

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  2. Oh Gina...now your talking!!! I adore seafood, but here in Tennessee I can't get my hands on any that even comes close to what I grew up on in Florida. I'm heading to Florida for Christmas with my family and I'm bringing this recipe with me!!!

    Blessings,
    Kimberlynn

    http://mindingmyweigh.blogspot.com/

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  3. Those clams look absolutely delicious!

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  4. I wish I could eat clams because these look AMAZING! I am very close to drooling right now. I wish I weren't allergic.

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  5. Arlene Murphy8/3/10, 6:12 AM

    Looks yummy, Gina. I will put this recipe on my "to do" list.
    Thank you so much for your wonderful website.

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  6. Seafood is definitely one of my favorite foods!

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  7. i LOVE seafood as well!
    And there is something very comforting about a plate of steamed clams!

    Nice! i was wondering what to do with that basil plant sitting on my window sill.

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  8. A recipe for Steamed Clams With Herbs containing steamer clams dry vermouth butter, divided garlic, crushed dried basil chopped fresh basil bay leaf dried.

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  9. made something very similar to this with fresh cherrystones, lemon zest, linguine and tarragon instead of the basil. we were winging the recipe at an inn on the coast of Maine with a full kitchen. worked marvelously. we both couldn't get enough of our first clam pasta!

    cheers,

    *heather*

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  10. Sounds yummy, I love pasta with clams!

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  11. These are the best steamed clams I've ever made or eaten, even better than the steamed clams served in seaside restaurants.

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  12. This looks amazing. I cant wait to eat these tonight. I have loved every one of your recipes that I've tried thus far and I don't expect this to be any different.

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  13. I just read the regularly one particular subject material. Beautiful articles or reviews, thank you to suit downloading and sharing an article content with all of us.

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