A Pot Of Steamers Recipe - Cooking Index
A Pot Of Steamers Recipe - Cooking Index
Clam shells are delicate and can break when scrubbed. To clean, cover clams with cold water, add 1 tablespoon of cornmeal and let rest. Then rinse under cold, running water.
Type: Fish, Shellfish| 4 lbs | 1816g / 64oz | Steamer clams |
| 1 1/2 cups | 355ml | Dry white wine |
| 1 cup | 237ml | Water |
| 1 | Onion - slivered | |
| 6 | Cracked black peppercorns | |
| 1/2 cup | 99g / 3.5oz | Melted butter - (optional) |
Clean clams well in several changes of cold water, discarding any with broken shells. Place in a large pot. Add wine, water, onion and peppercorns. Bring to a boil, partially covered, shaking the pot once or twice until clams open, 5 to 7 minutes. (Discard any unopened clams.)
Serve clams immediately in bowls along with 4 ramekins each of strained cooking broth and melted butter, if desired. To eat, dip first into the broth, then the butter.
Per serving (without butter): 120 calories, 4g carbohydrate, 17g protein, 2g fat, 45mg cholesterol.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 03-21-2004"
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