![]() ![]() We’ve included instructions for both below. Ingredients for this steamer clam recipe are simple: butter, clams, lemon, garlic, white wine, green onions and optional red pepper flakes.Īs with many of our recent recipes, this steamer clam recipe can be made on the stovetop or Instant Pot with ease. If you prefer not to cook with wine, substitute it with chicken stock. We always have dry riesling, chardonnay and pinot gris on hand and will use which ever bottle is already opened. You also want to pass on clams with broken shells.Īny white white that’s not overly sweet with work well. If you tap an open clam and they don’t respond – it’s a “Do Not Pass Go” situation. If open, give them a quick tap to see if they respond. The clams should still be closed when you’re ready too cook. ![]() You’ll want to check each clam before you steam to make sure they’re safe to eat. How To Know If Your Steamer Clams Are Still Safe to Eat: You’ll also want to take a stiff brush to the outside to remove any excess grit from the shells. These puppies are still alive, so they’ll soak up some fresh water and spit out the sand. To clean, place the clams in a bowl of brine and soak for an hour (1/3 cup of salt and 1 gallon of cold water). If not cleaned properly, your clams might be sandy or gritty and that’s a hard pass. A mouthful of sand is ALMOST as bad as a swimsuit full of it. When making clams at home, cleaning and prepping them is A MUST. My local store carries Manila but cockles, littleneck and venus are all good options. Unless you’re living right on the coast, you may only have one option to choose from. Steamer ClamsĪny small, sweet clam will work. Serve is with crusty bread to soak up all the juices. Don’t be afraid to whip up a batch as an appetizer or dinner. While easy to make, steamed clams are often overlooked at the seafood counter. The fresh flavor of the ocean combined with garlic, butter and white wine is one not to be missed. With age and travel we’ve now taken to steamed clams vs. We loaded them on our plate and grubbed down until every last piece of bread crumb on the plate was gone. Growing up we ate fried clams about twice per year when they were on sale at the grocery store. If you love clams, make sure to check out our creamy Clam Chowder! These steamer clams can be made on the stovetop or in the Instant Pot. These clams would pair beautifully with Squid Ink Pasta or Truffles with Pasta. Serve with crusty bread or Sous Vide Asparagus and a glass of wine and dinner will be ready in just 15 minutes. Steamer Clams drowning in a velvety garlic butter sauce with white wine. ![]()
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