02 Oct Steamed Clams 01
Posted at 12:22h
in After Dinner, Appetizers, Bar Food, Brunch, Dinner, Hors d’oeuvres, International, Late Night, Lunch, Seafood, Starters
Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days... the owner of the place was Clam Happy, and especially with Clam Broth on the side and Drawn Butter and/or Garlic Sauce (Garlic Butter). So, that's the presentation I'll present here.
Steamed Clams usually preform better in Clam or Lobster Steamer (Pot), but a 12 or larger sauce pan with a dome lid works just as well, and even better when finishing the Clam Broth.
| Servings | Prep Time |
| 1 serving (13 clams) | 10 minutes |
| Cook Time |
| 10 minutes |
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Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days... the owner of the place was Clam Happy, and especially with Clam Broth on the side and Drawn Butter and/or Garlic Sauce (Garlic Butter). So, that's the presentation I'll present here.
Steamed Clams usually preform better in Clam or Lobster Steamer (Pot), but a 12 or larger sauce pan with a dome lid works just as well, and even better when finishing the Clam Broth.
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Ingredients
Steamer Ingredients...
- 13 each Clams, Little Neck (use 15 in case some don't open or are bad, thoroughly washed)
- 8 ozs. Clam Broth (or Chicken Stock... also, add some white wine for acid and body.) Recipe to follow.
- 2 ozs. Drawn Butter (or Garlic Sauce... both recipes follow)
- 1/2 each Lemon, Fresh Cut into 2 wedges
- 2 springs Parsley, Fresh 1 miced, 1 saved for garnish
- 1 each Bay Leaf
- 6 each Black Peppercorns, Whole
- 2 ozs. Garlic Butter Sauce
Clam Broth Ingredients...
- 4 ozs. Clam Broth (Clam Broth from a can, or from the Steamers)
- 1 tbsp. Butter, Salted
- 1 each Bay Leaf (Omit if already in the clam cooking liquid.)
- 1 pinch Sea Salt
- 1 pinch Pepper, White, Ground
- 1 wedge Lemon, Fresh
- 1 tsp. Parsley, Fresh, chopped
- 4 each Crackers
For the Garlic Butter Sauce...
- 1/4 lb. Butter, Salted
- 3-4 cloves Garlic, Fresh, crushed
- 2 tbsps. Chicken Stock
- 1 tbsp. Parsley, Fresh, chopped
Clarified Butter Ingredients...
- 1/2 lb. Butter, Salted
Servings: serving (13 clams)
Units:
Instructions
For the Clams...
- In a large sauce pan: Add 8 ozs. Clam Broth with a little White Wine (or Chicken Stock, or Water with some White Wine; turn on high heat.
- Add a Bay Leaf and the Peppercorns.
- Add the well washed clams, insuring they are all still alive.
- Cover and cook (or steam) till the clams open - about 5 minutes or so.
- Serve the clams in a large bowl with a little broth in the bottom, a ramekin of Drawn Butter, a Lemon Wedge, a cocktail fork, some Clam Broth, and Garlic Butter Sauce as an option.
For the Clam Broth...
- * If using a Steamer, take 4 to 8 ozs. liquid out of the spout and put into a soup cup or bowl; add the Butter, Salt and Pepper, add top with Parsley. ** If using the pan liquid, add the Butter, Salt and Pepper, add top with Parsley, and ladle or pour into a soup cup or bowl. *** If using canned Clam Broth, heat in a pan with a Bay Leaf and a few Peppercorns; add the Butter, Salt and Pepper, add top with Parsley, and ladle or pour into a soup cup or bowl.
- Serve with a Lemon Wedge and some crackers.
For the Garlic Butter Sauce...
- Slowly melt the Butter in a pan.
- Add the Garlic and Chicken Stock.
- Simmer for a few minutes, not reducing and not browning.
- Remove from heat, add the Parsley, stir and serve.
To Clarify the Butter...
- Place the butter in a heavy saucepan and melt slowly over low heat.
- Remove the pan from the heat and let stand for 5 minutes.
- Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
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