Serves 4 guests
In a large pot, soak the steamers in cold, salted water for at least 2-3 hours in a cool place in your kitchen. This will take out most of the sand and sediment in the shells. You’ll want to throw out the steamer soaking water as it will be full of sand, but going forward, the water and white wine you’ll use to steam the clams should be reserved.
Serves 4 guests
In a large pot, soak the steamers in cold, salted water for at least 2-3 hours in a cool place in your kitchen. This will take out most of the sand and sediment in the shells. You’ll want to throw out the steamer soaking water as it will be full of sand, but going forward, the water and white wine you’ll use to steam the clams should be reserved.
I like to steam my clams in a large deep sauté pan that’s at least 5 quarts. In the sauté pan, add the bottle of wine and about 2 cups of cold water. Add in the steamer clams and bring to a boil. Add in 5 tablespoons of olive oil, one clove roasted garlic, and the juice of one Meyer lemon. Reduce heat to medium/medium low and cover the pan. Steam for 5-10 minutes, until the clams are fully open. With tongs, move the cooked clams to a beautiful large serving bowl, and surround by 6 smaller bowls.
Pour the liquid in the pan from steaming through a very fine sieve to remove any sediment and sand. Return the liquid to the sauté pan and add in the remaining garlic clove, one stick of butter and fresh parsley. Warm through the sauce until the butter is melted under medium to medium low heat. In a separate pan, melt the remaining butter and sprinkle in a dash of fleur du sel, preferably Maldon.
In the six smaller bowls, alternate the wine broth and the butter. Snip chives or parsley on top of the cooked steamers. To eat the steamers, take the meat out of the shells by the foot, discarding the black part so you have just the cream foot, which can be eaten if you’d like. Holding the foot, dip the clam first into the white wine broth, then the butter and enjoy. Enjoy immensely.
