Saturday, July 7

HOW TO: Steam Clams

People love steamed clams. They are by far a huge seller in restaurants and great date show off meal, and by far one of the best summer fun fairs. I love steaming clams for a great side to a nice steak hot off the grill. Letting them drink and soak in a beautiful broth is key when steaming clams. I use a basic white clam broth, but you can easily substitute tomato sauce for the chicken stock and turn these red.

Serves 2- 4
Full time: 30 minutes

You will need:

1 dozen cockle clams (which is a common name for small clams)
1 cup chicken broth
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup dried chopped onions
2 tbsp butter
1 tbsp minced garlic

Let us begin:

In a medium pot place the butter and garlic. Let the butter melt over medium high heat and cook the garlic for 3-5 minutes.

Add in the chopped onions and brown for 1-2 minutes.

Add in the broth, wine, and parsley. Allow this to come to a low boil.

While this comes to temperature, wash the clams really well, making sure there in no dirt left on their shells.

Once clean, place them in a boil to sit until broth is boiling.

Add clams into the broth and lower temperature to simmer. Cover and let cook.

It will take 5-10 minutes for clams to cook all the way. You'll know when they are cooked, when all the clams have opened in the heat. If 90% have opened then the remaining should be discarded because they are no good.
Gently remove clams into a serving bowl and place a small amount of broth with them for serving.

Enjoy with crusty bread or a steak!