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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I came across this recipe and first thing I thought was Not the Steamed Clams I grew up on but thought this was a more elegant version of the steamed clams I loved eating as a kid in the summer. I haven't tried this recipe yet but can't wait to try these and surprise my family with these. Recipe source: Bon Appetit (March 1984) Ingredients:
6 tablespoons butter, melted |
1/4 cup white wine |
1/4 cup water |
1 tablespoon parsley, minced |
1 dash hot pepper sauce |
1 1/2 lbs clams, scrubbed |
lemon wedge, garnish |
Directions:
1. In the bottom of a steamer bring 2 tablespoons butter, wine, water, parsley and hot pepper sauce to a boil.
2. Arrange clams on rack and place in steamer. Cover and steam for 6-10 minutes or until clams open. Discard any clams that do not open.
3. Divide clams (in their shells) in two bowls.
4. Strain broth and ladle over clams.
5. Divide remaining butter (4 tablespoons) between 2 small dishes (for dipping). Garnish with lemon wedges, if desired.
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