Easy Pacific Northwest Steamers Food

STEAMERS

Steps:

• At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.
• In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.
• Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth.

PACIFIC NORTHWEST MICROWBREW STEAMERS WITH BREAD

Steps:

• In a large non-reactive pot with lid, melt butter.
• Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
• Heat just to a simmer and stir in mussels or clams.
• Cover and steam 4-7 minutes till shells have opened.
• Discard any that have not opened.
• Put clams in individual bowls and ladle broth over.
• Serve with crusty bread for sopping.

EASY PACIFIC NORTHWEST STEAMERS

Steps:

• Rinse and drain clams; set aside.
• Heat olive oil in large heavy pot over medium heat.
• Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
• Add sherry and water and heat until steaming (about 1 min).
• Add clams, cover pot and cook 5 minutes.
• Add butter and stir gently until well blended with juices.
• Ladle out clams into a large serving bowl.
• Remove any clams that did not open all the way.
• Pour remaining juices over clams.
• Serve hot with fresh bread on the side.
• I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
• Don't forget another bowl to throw the shells in!