How to Prepare Yummy Sauteed clams

How to Prepare Yummy Sauteed clams Delicious, fresh and tasty.
Sauteed clams. This garlic butter sauteed clams are inspired by my recent travel to Italy. Every restaurant I went to, there is a section of the menu dedicated to seafood, and sauteed clam is always on top of the list. As the name suggests, the clams are cooked with a combination of garlic, butter, olive oil, parsley, with lemon juice.
In a large skillet, melt butter with olive oil on medium-high heat.
Remove from heat, add parsley and squeeze lemon over clams.
Serve in a bowl or shallow dish; include pan juices.
You can have Sauteed clams using 12 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Sauteed clams
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Prepare of unsalted butter.
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You need of medium tomatoes diced.
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It’s of large red onion sliced in strips.
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You need of jalapeno sliced in strips.
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It’s of mushrooms halved then sliced.
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It’s of garlic cloves minced.
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You need of dried parsley.
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Prepare of fresh lemon juice.
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It’s of salt and pepper to taste.
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Prepare of cleaned clams.
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It’s of grated parmesan cheese.
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You need of crusty baguette bread toasted.
Just as garlic starts to turn brown, add the clams, lemon juice, butter, white wine, and black pepper.
Remove from heat and transfer clams and juices to a large serving dish or bowl.
Saute the garlic until slightly browned, then add the clams.
Stir a few times before adding the white wine and tomatoes.
Sauteed clams step by step
- Add first 9 ingredients to large pot, simmer for about 3 minutes add clams, stir to evenly coat, cover and cook over medium high heat for 5 minutes, stir, cover and cook about 4 more minutes, discard any unopened clams. Place on large serving tray sprinkle with Parmesan, enjoy! Use bread to sop up all the yummy juice!!.
Cook the clams until they are all open, add the salt, lemon juice and chopped parsley.
Drain and rinse well, discarding any that fail to close to the touch.
Add clams, cover, and steam till clams start to open.
Add butter, cover, and cook till most or all of the clams open.
Discard any that do not open.