Ingredients: |
Ingredients: ¼ c. good quality olive oil
1 lg. onion, chopped
1 or 2 T. minced garlic, to your taste
1 tsp. each dry basil and oregano
¼ tsp. fennel seeds, crushed or 1 T. Sambuca liquor (optional)
3 T. chopped parsley
1 c. dry white wine or regular strength chicken broth
1 - 8 oz. bottle clam juice
2 or 3 dozen Littleneck clams and/or 1 lb. PEI mussels
2 or 3 Roma tomatoes, seeded and chopped
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Directions: |
Directions:Clean the clams thoroughly to remove any sand on the shells. Discard any already opened. Add ⅓ c. sea salt to 1 gallon of water, stir to dissolve the salt. Place the clams in a large bowl and cover with salt water and let soak for 15 to 20 minutes. Drain the water, rinse out any sand, and repeat the process 2 or 3 times.
Using pre-cleaned, frozen mussels is the easiest as they are tough to clean. If using fresh ones, any barnacles and the fuzzy beard must be scraped off (without breaking the shell), scrub the shell with a stiff brush and run under cold water.
Heat oil in a 5 or 6 quart heavy bottom stock pot over medium heat. Add onion and garlic and sauté until onions are translucent. Stir in spices (if using Sambuca, splash it in first and cook for a minute or two to remove the alcohol). Add wine and clam juice; reduce heat, cover, and cook for about 5 minutes. Add clams, cover and steam until clams open (will take 10 to 15 minutes). Stir often, pushing unopened clams down into the broth. If using, add mussels during last 5 minutes of steaming (they open much faster). Discard any unopened shells. Stir in tomatoes.
Serve, ladled into individual bowls, with plenty of broth and crusty bread. |
Personal
Notes: |
Personal
Notes: This is definitely a family favorite, always served on Christmas Eve as part of the Feast of the 7 Fishes, and any time we can find fresh Littleneck clams.
PEI mussels are from Prince Edward Island, a Canadian province off the coast of New Brunswick, and are easily found frozen here. We got spoiled from eating any others when we visited the island once.
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This recipe for Steamed Clams and/or Mussels is from