Monday, July 14, 2008
As you might recall, I spent most of this past Saturday stuffing thousands of empty calories into my poor, defenseless body, the exception being, a plateful of delicious steamers, coated in butter (ok, so maybe it wasn't exactly health food) and garlic. Those twelve little hatched-footed mollusks were the culinary highlight of my day, and quite possibly my summer, thus far. I love clams--linguini with clam sauce, clam pizza, baked clams, clams on the half shell, clams casino, clam chowder, fried clams--if it's got clams in it, on it, or around it, I will eat it until I burst (well, not really; I'm being somewhat dramatic). Last October I posted a recipe for Linguini with Clam Sauce that I adapted from the oh-so-talented Juan, at the Fish Market in San Diego. This year, I've decided upon a recipe for garlic steamed clams that are so chock-full of garlic, I personally guarantee that you will be 100% vampire-proof for at least a week after digging in. Of course, no one will want to make out with you either, but if you ask me, that's a small price to pay to be in bivalve bliss.
GARLIC-STEAMED CLAMS (PRINT RECIPE)
4 dozen hard shelled clams, well scrubbed
3 tablespoons olive oil (or butter)
10 cloves garlic, peeled & minced
1-cup white wine
1/2-cup parsley, chopped (optional)
Make certain your clams are alive by checking that they are tightly closed. If they are open slightly, tap to see if they react to your touch; if not, discard. Also discard any clams that have cracked shells. When ready to cook, scrub the clams with a stiff brush under cold running water.
In a large stockpot or Dutch oven with a firm fitting lid, heat the olive oil, then add the garlic and sauté for approximately 5 minutes.
Turn up the heat and add the water, the wine and the parsley. Add the clams, close the lid and allow clams to steam for approximately 10-15 minutes, or until the clams open. (Note: During the cooking process – without opening the lid - shake the pot a few times to redistribute the clams)
When done, place the clams and the broth in a large bowl, discarding any clams that did not open. Squirt some lemon over the clams and serve with crusty bread. You can also serve with a side of melted butter for dipping.
Makes 6 appetizer servings, or 2 entrée servings