Ingredients: |
Ingredients: 1/2 lb per person Unshucked clams (1 gallon for 3-4 people)
coarse cornmeal (optional)
oil
garlic (2 cloves minced)
celery (couple sticks, chopped)
carrots, 1 chopped
1 c Vermouth or white wine (optional)
butter, 1/2 to 1 stick (optional)
lemon juice (3 Tbsp per 1 stick butter) (Optional)
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Directions: |
Directions:Fill a large pot with water, sprinkle in coarse cornmeal. Add ice. Place steamers in the pot. Move around with spoon or hands, allowing steamers to take in cornmeal and spit out the sand, let sit for a while. (Alternate: soak overnight in refrigerator) . Drain and rinse, add more water. Rinse well through strainer.
In the meantime, in a large pot on the stove cook minced garlic, chopped celery and carrots in either oil or butter. Add vermouth or white wine. Add about a quart water to the vegetables (about 2 inches deep), bring it to a boil over high heat. Add the clams, cover and simmer over high heat until steamers open (about 5-10 minutes, do not overcook).
Strain broth into several medium bowls, place around table. Melt butter over low heat or in microwave, (mix with lemon juice if using) and pour into multiple small bowls and place around table. Serve steamers in a large bowl. Have a couple of large bowls on the table for discarded shells.
Discard any clams that did not open.
Each diner takes a clam, removes shell and pull off outer black 'neck' covering. Dip the clam in the broth (to remove any residual sand). Dip in butter and eat. |
This recipe for Steamers (Clams) is from