Steamers – Clams
a recipe that serves 7 by
Ingredients:
5 pounds cleaned* steamers
3 cloves garlic, chopped
1/2 teaspoon sea salt
1 teaspoon parsley flakes
1 teaspoon celery flakes
1/2 stick of lightly salted butter
water
white wine, drinking
Directions:
1. In a 14″ or 16″ pot place 1/8″ high on the pot white wine and add 1″ of water on top of the white wine. Add garlic, sea salt, parsley, celery and butter and bring to a boil.
2. Upon boiling gently add steamers, cover and stir every few minutes.
3. Continue to stir and cover until steamers are once again open.
4. Before removing the steamers from the pot, stir and cover until they have cooked open for a few minutes.
5. Place steamers on a tray and brine (the broth in the pot) in little bowls to swish the steamers in after removing from shell to remove any sand if there is. Some like melted butter to dip the cooked steamers in as well.
Note:
*Clean steamers by placing them in salty water (salted with sea salt), soak, scrub and clean them to get off visible crime and sand out of them. Tap them to make sure they move to know they are alive. Closed ones that show no movement are dead discard them.
Any steamers that do not open after cooking do not eat, discard they are bad.