|by Sallie Morris|
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as ...
1 - 10 of 33 for steamed clams
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Place clams in large kettle. ... boil over high heat, allowing ingredients to filter through clams. Lower heat and when clams are open, serve with broth.
Clams for steaming should ... cover closely, and steam until shells partially ... Some prefer a few drops of lemon juice and sea salt added to the butter.
Arrange 1/2 of the clams in circle on ... parsley and lemon juice in small bowl. Cook on high 1 1/2 to 2 minutes. Dip clams into garlic butter. Serves 4.
Feeds 5-10 people, ... plus quart of clams less shells. Save ... transfer clams from broth to hot melted butter. Eat clams straight from butter cup, and enjoy!
Scrub 4 pounds clams under running cold ... of chopped parsley and serve the clams and the broth in soup bowls, accompanied with crusty bread. Serves 4.
Bring to a boil the first 5 ingredients in a large pot. Add clams and steam until open. Serve with broth and sourdough bread. Serves 4-6.
Chop onions, carrots ... to keep the clams off the bottom. ... casserole dish, juice and all. Then serve with bread and wine, or other drink of your choice.
Wash clams thoroughly. Place in ... Reduce heat and steam 10 to 15 ... broth. Strain broth. Serve clams with broth and melted butter in separate containers.
Place clams in a large ... Butter. Cover and steam just until the ... additional water. Lemon Butter: Melt 1/2 cup butter, stir in 2 tablespoons lemon juice.
In large pot ... 10 minutes, add clams. Cover and ... high heat, 5 to 7 minutes or until clams open. Garnish with chopped parsley. Serve with French bread.
Result Page: 1
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