Steamed Soft Shell Clams Food

HOW TO COOK AND EAT STEAMER CLAMS

Steps:

• Place steamer water in bowls for serving: Carefully remove the cooked clams from the pot, placing them in a serving bowl. Do not discard the clam broth left in the pot. Instead pour a bit of the hot broth into bowls for serving. Put the melted butter into small bowls for dipping.

STEAMED SOFT-SHELL CLAMS

Steps:

• In very large bowl or in kitchen sink, place clams and enough cold water to cover; drain. Repeat rinsing and draining until sand no longer falls to bottom of bowl.
• In steamer or 8-quart saucepot fitted with rack, heat enough water to cover pan bottom to boiling over high heat. Place clams on rack in steamer. Reduce heat; cover and steam until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.
• Strain clam broth through sieve lined with paper towels and pour into 6 soup cups or mugs.
• To eat, with fingers, pull clams from shells by neck; peel off and discard black sheath that covers neck. Dip clams first in broth to remove any sand, then into melted butter, if you like. When sand has settled to bottom, broth can be sipped, if desired. Makes 6 first-course servings. Nutritional information is based on one serving.

NEW ENGLAND STEAMED CLAMS

Steps:

• Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.
• Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
• Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

STEAMED CLAMS ON THE HALF SHELL

Steps:

• In a large pan heat butter and oil.
• Saute shallots 2 minutes add garlic give a couple stirs then add white wine simmer 5 minutes or till reduced in half.
• Add can diced tomatoes.
• Add seasonings and bring to boil.
• Add frozen clams just to heat.
• Place on a platter and drizzle olive oil over clams.
• Garnish with parsley.
• Serve with a nice fresh crusty bread.
• Or toss clams into cooked pasta for a meal.