for clam lovers

Steamed Clams - How To Steam Clams:

Yields: 2 servings
Prep time: 5 min
Cook time: 10 min


Ingredients:

3 to 4 pounds live small hard-shelled clams (also called cherrystone, littlenecks (in the New England states) and steamer clams (in the Pacific Northwest). If the shells of the live clams are open, tap on shell. If it does not close, throw away the clam.*

3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves garlic, lightly chopped
1 bottle dry white wine
1/2 teaspoon red pepper flakes
Melted unsalted butter**
Thick slices of French Bread

* There are generally 12 to 15 clams per pound. Serve approximately 1 to 2 pounds of steamer clams per person.

** The use of unsalted butter is imperative for this recipe, otherwise your clams will be too salty!


Preparation:

NOTE: FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.

One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse salt to the water will help to remove the sand from the clams).

In a steamer pot or a large kettle, melt butter; sauté onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter.

Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.

Eat and enjoy!

Yields: 2 servings.

In a 24-quart pot, layer the clams, then the meats, then the vegetables. Cover and steam until the clams are open and the vegetables are tender, about 30-45 minutes.