s STEAMED CLAMS ***
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s STEAMED CLAMS ***
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Instructions *** 7-4-18 good *** SAM SIFTON YIELD8 to 10 servings TIME10 minutes Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker. The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you can find is the larger cherrystone clam, but a reasonable human can eat two dozen clams at a sitting, mopping up the broth with crusty bread. You can add herbs or other aromatics to the steaming liquid (thyme or garlic, say, or cilantro, parsley, tarragon). You can add chorizo or bacon. The point is just to create steam, and to allow the clams to open within it. Eat the clams with the liquid from the interior of their shells, and perhaps some melted butter. A fiery jalapeño brown butter is currently a favorite dip. Featured in: A Mess Of Clams. American, Clam Mark as Cooked 96 ratings INGREDIENTS 100 littleneck clams 1 tablespoon unsalted butter ¼ cup diced chorizo or bacon, optional 2 cups beer, approximately 1 can or bottle Nutritional Information Email Grocery List PREPARATION Carefully scrub the clams under cold running water to remove sand and grit, then set aside. Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes. Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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