PACIFIC NORTHWEST MICROWBREW STEAMERS WITH BREAD
This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread.
Provided by Chef PotPie
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 662.5, Fat 51.3, SaturatedFat 30.2, Cholesterol 185.5, Sodium 665.3, Carbohydrate 16.5, Fiber 0.8, Sugar 0.3, Protein 29.1
EASY PACIFIC NORTHWEST STEAMERS
This is a quick and easy recipe for preparing a great-tasting batch of steamers. Other herbs can be added to taste. Also, while I haven't tried it yet, next time I will substitute the sherry/water with 1 cup of beer. Do whatever sounds best to you!
Provided by Rev. Roy
Categories < 15 Mins
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 820.2, Fat 29.1, SaturatedFat 12, Cholesterol 48.4, Sodium 1054.6, Carbohydrate 86.2, Fiber 4.7, Sugar 2, Protein 16.9
STEAMERS AND BROTH
This came from one of the newest cookbooks I just purchased, and thought many would benefit from this one. Cookbook called 'THE LOBSTER ROLL'. If you look closely to the first photo you can see air bubbles, the example of the clams purging themselves of excess sand. This far the best tasting clams that I have had. Hardly any grit at all, and sweet.
Provided by lets.eat
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
- *Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
- Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
- Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
- *To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.
Nutrition Facts : Calories 474.8, Fat 46.7, SaturatedFat 29.3, Cholesterol 142.4, Sodium 821.2, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 10.5
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