I can’t get enough of steamed clams. So when there’s a good price, I lunge. We came up with this recipe based on three different restaurants we had gone to. Then, when we didn’t have wine, we used beer. Everything got delicious from there. Here’s what you need – and what do to:
- Anywhere from 2-3 dozen clams (many folks soak them in cool fresh water for about 20 minutes so they purge out any remaining sand)
- 2 tbs butter
- 1 whole head of garlic, peeled and chopped
- 1 white or yellow onion, chopped
- 2 tomatoes, chopped
- 2 clubs of chicken boullion. (Yep, the salty bouillon that starts in cube or powder form where you add water)
- 4 – 6 lemon wedges.
- 1 bottle of beer (we used Pete’s Oktoberfest)
- 3/4 cups cilantro, chopped
A loaf of french or italian bred for dipping into the delicious broth that remains. Honestly, I’d do this just for the broth.
In a pot that you will ultimately be cooking all the clams in, melt the butter at medium heat. Add onions and cook until they begin to soften. Add garlic, tomatoes boullion, and two quarters of the lemon. (Yes, toss them right in, squeezing some of the juice out first.) Add beer. Take a sip first. No one will know.
Bring to a slow boil, and add clams.
Cook 5 to 8 minutes, until shells are WIDE open. ***while you’re watching, add the cilantro towards the very end of the cooking so it doesn’t get that nasty brownish green color of overcooked herbs. In fact, you could wait until the dish is done and add it at the end, the broth will cook it some and release the flavor.
While it’s cooking, slice some of the bread you picked up so it’s ready for dipping into the broth along the way.
Whatever clams don’t open should get tossed – they’re duds! Don’t go there… saying you ate bad seafood and can’t come to work is better when it’s a LIE and you’re just taking a day off for yourself.
Pull out the lemons that you cooked into oblivion. No one wants to eat those.
Serve in individual white bowls or one big bowl and let people go to town. (Yes, white. I like white… the colors will pop off the blank canvas.) Garnish with a sprinkling of cilantro and the remaining lemon wedges. Enjoy!
Serve it up!