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.