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Saturday, April 23, 2011

Steamed clams, sustainable and tastes amazing!


Along with the scallops I made earlier, I made a batch of steamed clams as well.  This is such a quick course to prepare.  This makes such an easier appetizer to feed your hungry guests while the main dishes are preparing.  And it's sustainable.  So yay for the environment.  But my main concern is if it's good or not -- it is great.

Again, this is one of the easier dishes to prepare.  You'll need a handful of pantry ingredients and some fresh clams.  That and about a total of 15 minutes to prepare and cook the clams.  Here's how it's done.

What you'll need:
Serves (3-4) as an appetizer
1.5-2 lbs fresh littleneck clams
1 large shallot, diced finely
3 cloves garlic, minced
1/2 stick butter
1 cup dry white wine
1/2 lemon (more for garnish)
Basil, chiffonaded

To prepare the clams, simply rinse and clean the clams.  Discard any clams that are broken or those that just don't look good.  Set aside to drain and prepare a large pot or saucepan (with a lid) for heating over medium heat.  Throw in the butter and let melt.  Add in the shallots and garlic and heat until shallots are slightly browned.  Increase heat to medium high and add in the wine.  Let cook for a couple minutes, then add in the clams.  Let the clams steam for about 10 minutes.  Cover the pot/pan to let the clams steam up.


After clams have been steamed, discard any clams that did not open up.  Squeeze lemon over the clams.  Remove clams from pan and garnish with half of the basil.  With the remaining juices in the pan, add in the basil and s&p the juices.  Reduce if desired.  Pour over the clams.  Goes great with toasted some crostini.