Monday, January 20, 2014

Steamed Clams

I love steamed shellfish. This is one of our favorite simple weeknight meals. For more of a hearty meal you can beef up this dish with some spicy ground chorizo and tomatoes. Cook the chorizo at the same time you are sautéing the garlic and onions. Add the tomatoes after that and then continue on with the rest of the recipe. I recommend serving this dish with warm crusty bread to soak up the delicious broth at the bottom of the bowl. 

Steamed Clams 
Serves 2 

2 lbs Manila Clams 
6 Cloves Garlic, sliced thinly
1 Shallot, sliced thinly 
1 cup dry White Wine 
Chopped Cilantro (or parsley)
1 stick Salted Butter 
2 Tbsp Grapeseed Oil 
Pinch of Kosher Salt 
Pinch of Cracked Pepper 

1. Rinse your clams and check for any that look broken or open and discard those. 
2. Heat oil and butter in Saucepan and then add onion and garlic. Saute for 3-5 minutes until translucent. Add white wine and let reduce by half. Add the clams. 
3. Reduce heat to medium and cover saucepan for about 5-7 minutes or until all are open. Discard any clam that do not open.
4. Place clams in serving bowl and season the remaining liquid left in the pan with salt and pepper. Serve with sprinkle of cilantro (or parsley) and fresh lemon wedges. 

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