Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sautéed clams & shrimp. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Garlic Butter Sauteed Clams - Skillet clams with loads of garlic butter, white wine and parsley. In my world, summer means sun, sand, water. This is our version of Sauteed Clams You may SUBSCRIBE TO THIS CHANNEL for more cooking videos.
Sautéed Clams & Shrimp is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Sautéed Clams & Shrimp is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sautéed clams & shrimp using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sautéed Clams & Shrimp:
- Take 2 dozen Clams
- Prepare 10 Shrimp
- Prepare 1 can Chicken broth
- Take 1 Salt
- Take 1 Pepper
- Prepare 5 clove Garlic
- Make ready 3 tbsp Olive Oil
- Prepare 5 Chives
- Take 1 Plum tomato
Clams sauteed in finely chopped lemon grass served with toasted sesame rice paper. Saute the lemon grass with the minced garlic then add the chopped clams,fish sauce and sugar. Sauteed Clams in White Wine Sauce Recipe Orange And Herb Turkey Cutlets With Maple-Sauteed Apples.
Steps to make Sautéed Clams & Shrimp:
- If needed, thaw shrimp in cool water and peel once defrosted.
- Chop chives and garlic into small pieces. Dice plum tomato into medium sized pieces.
- Cut shrimp in half, or keep whole depending on preference.
- Rinse clams and place in a deep sauce pan. Add 3/4 can of chicken broth in pan.
- Add tomato, garlic, chives, and olive oil to clams. Flavor with salt and pepper to taste.
- Cook on medium heat for 20 minutes, or until clams are opened. Once opened, place uncooked shrimp in pan and let cook for 3 minutes.
Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sauteed Clams by Chef John Simmons. Hard-shell clams (Mercenaria mercenaria) go by many names. Littlenecks, topnecks, cherrystones, chowders—they are all the same clam, just different sizes (listed from smallest to biggest).
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