path1 wrote:
Pangaea Ron wrote:
cptqueeg wrote:
So you go when it's hard to harvest?
Yes, I miss mussels, especially Coconut Green Curry Mussels, which is a somewhat difficult recipe.
Would you mind posting your favorite recipe for steamers?
Thanks
STEAMED CLAMS
2 T Butter
2 T Olive oil
3 -- Cloves garlic, minced (I often use less)
2 -- Shallots, finely chopped (I usually use a sweet onion)
1/2 tsp. Red pepper flakes
1 cup Dry white wine
4 lbs. Manila clams
3 T Fresh chives
2 -- Lemons
-- -- Grilled baguette
Combine the butter and olive oil in a large shallow skillet over medium heat. Add the garlic, shallots and the red pepper flakes and cook for 2-3 minutes until the garlic is fragrant but not burned.
Add the wine and increase the heat to medium-high to bring the wine to a simmer.
Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed. Add the chives and juice from 1 lemon and give the pot a quick stir.
Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid. Provide extra lemons on the side.