Tuesday, July 5, 2011

Steamer Clams in Broth

Now this was something I hadn't ever made, but had eaten so many times I was able to make it with no recipe.  I will say my father gave me a little direction on ingredients over the phone, but I altered even what he said.  This pot of steamer clams was one part of a three course seafood meal on the evening of my birthday.  This meal had shrimp and garlic toast, steamer clams, and fresh crab and butter, of course along with a salad.  We went down to the jetty to buy all of this fresh seafood and the man cleaning the crabs got us all to eat crab hearts?! Anyone ever heard of or had crab hearts? They were delicious and dipped in butter; they tasted just like crab but a little more gelatinous and they looked like those little star shaped noodles in the Campbell's chicken and stars soup...odd to say the least.  The crazy seafood man at the jetty even got my 81 year old grandma to try one, which was extremely impressive since she claims that she doesn't even like garlic... a wonderful feat on his part!

Serves 10 as an appetizer

The Ingredients
4 pounds fresh steamer clams
3 cups vegetable broth (or any broth)
1 bottle white wine, cheap is fine
1 large yellow onion, roughly chopped
5 cloves garlic, roughly chopped
1 stick butter (salted)
1/8 cup fresh Italian parsley, chopped
Salt and Pepper (generous amount)

The Process
1.  In very large pot melt butter over medium heat.  When melted add onions and garlic.  Saute for about 2 minutes or until slightly tender.

2.  Then add broth, wine, salt and pepper to pot and bring to boil.

3.  Once liquids are boiling add clams and boil for about 10 minutes, sometimes a little less (the shells will start opening right away but that doesn't mean they are fully cooked).

4.  After the clams are done cooking take off heat and stir in fresh parsley and serve.  Note dipping sourdough bread in the broth is AMAZING!

To the left was the aftermath crab course!

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