Recipe: Steamed Clams
Steamed Middleneck Clams by Cherrystone Aqua-Farms
It is absurdly simple to steam clams. And it doesn’t take much to elevate this dish. Some staples: butter, garlic, lemon, and cheap beer. Then get fancy with some garnishes, maybe some sort of pickled pepper... or not! The possibilities are endless.
- Middleneck clams, purged (you’re gonna love ‘em - so the amount will depend on how many folks you’re feeding and how hungry they are)
- Lemon, sliced (and if you want to be fancy, an extra lemon to grill and garnish with as pictured)
- Cheap beer (we prefer miller lite, but really it tastes like water so whatever comparable light beer will do)
- Parsley, chopped
- Pickled (or fresh, it doesn’t really matter) peppers. Pick your spice! Serranos, jalapenos, poblanos, oh my!
- Melt butter over medium heat in your steaming pot.
- Sauté garlic (we know some of you will be annoyed that we don’t tell you exactly how much, but seriously let the Spirit move you)
- Pour that can of beer in.
- Put in those purged middleneck clams. Intermittently, squeeze your sliced lemons leaving the spent rinds in the pot and dispersing peppers intermittently.
- Cover and steam until all your clams are open.
- Spoon those delectable bivalves into a bowl, garnish with parsley. Extra points if you can get to some of the juice in the bottom of the pan (just be careful: there will likely be a little bit of grit settled out in the very bottom).
- Revel in the accolades you receive for making such a delicious supper.
A note regarding our recipes: the person who writes them (our Director of Marketing, Caitlin) is terrible at following directions when she’s in the kitchen. She usually reads several different recipes for the same dish, gets a general understand/feeling for what it should include, triples the amount of garlic, and adds wine. So take some creative liberties with these. Have fun. And enjoy this inspiration for what you can create with our delectable products!