New england steamed clams
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Soft-shell clams |
| Cornmeal | ||
| 1 | Rib celery | |
| 8 | Sprigs parsley | |
| Hot melted butter; for serving | ||
Directions
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.
Yield: 2 to 3 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4787
Converted by MM_Buster v2.0l.