I must confess, this was my first time making steamers. Steamers, if you are not familiar are steamed clams. Like most shellfish, they are so easy to cook. You literally throw them in a pot with some liquid (beer,stock,wine) and they open and absorb all that yummyness!Serve this with some crust bread and you have yourself a great meal or appetizer.
This was literally, one of the easiest appetizers I have ever done. Make sure that you wash the steamers before you steam them. You want to make sure you you get out any grit or shellfish gunk. You can totally get creative with what kind of a flavor bath these clams take. I think beer and bacon would be nice. White wine and shallots are a nice combination. Play around with this recipe. I bet you will find some you like. How about coconut milk and chillis? That just came to me. I think that would be divine. You can also you this recipe with other shellfish like mussels. The recipe I adapted from is on the site Making Light.
3-4 lbs. live steamers ( clams)Directions
3 tbsp. butter
3 garlic cloves, chopped
1 bottle white wine ( we used 3/4 bottle)
1/4 tsp. red pepper flakes
thick slices of French bread
1.Put your clams in a strainer and thoroughly wash the clams.
2.Melt the 3 tbsp. butter in a tall pan and cook the garlic in it until soft. Pour in the entire bottle of wine and add the pepper flakes. Bring to a boil.
3.Add the clams. Put a lid on the pot and cook for 10 minutes or until tender. If no clams are open wait a bit longer.
4. Remove the clams from the pot with a slotted spoon, and strain the broth through a fine strainer. 5. Put in a large bowl with juice and serve with crusty toasted bread. Also serve bowl for shells.
* Optional* Serve with butter for dunking. People love it. Everything is better with butter.