Steamed clams (or mussels) are super simple to make and can be used in so many ways. Add them to pasta, include in a sauce, make a soup and steaming allows you to keep the clams or mussels in the fridge for a few days.
Prep, Cook, Servings
Prep: 10 min
Cook: 10 min
Servings: Depends on how many clams you get!
Littleneck Clams, any number from a dozen to several bushels. Water Cheap white wine 4 cloves garlic, sliced. 2 – 6 Tbsp of butter
Place a pot big enough to hold the clams on the stove over medium high heat, the pot must have a cover.
Add enough wine and water to have a 1/2 inch of liquid in the bottom of the pan.
Add Garlic to taste. At least 3 cloves.
Add 2 – 6 Tbsp of butter depending on the number of clams.
Bring all to a boil, add the clams and cover.
Stir occasionally until all of the clams open up, 2 – 6 minutes depending on the number of clams. Remove the clams from the pot as they open into a bowl to cool.
If desired, strain the left over clam broth into a bowl and let sit for 10 minutes to allow any leftover grit to settle to the bottom. Ladle off the top into a container and you can keep it refrigerated for up to 2 days, or freeze it to use as a base for a seafood stock later.
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