Steamed Clams, Girasole's South County Steamers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 pound(s) steamer clams scrubbed and rinsed |
1 jar(s) pepperoncini peppers with liquid 16oz |
6 stalk(s) celery cut 3 inches long |
2 stick(s) margherita pepperoni slice 1/4 in. thick |
1 1/2 quart(s) water . |
Directions:
1. PREPARING CLAMS FOR COOKING. Steamer clams can be really sandy. You will need to soak them before cooking. FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt. Do not use table salt as the iodine in regular salt will kill the clams before they hit the boiling water. One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (add a little coarse kosher salt to help to remove the sand from the clams).
2. COOKING CLAMS. Place all of the ingredient in a steamer pot or a large kettle. Cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).
3. Use tongs or a slotted spoon to transfer the clams, pepperoncini peppers, pepperoni, and celery to large individual soup bowls.. All of the ingredients can be eaten. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid with French bread or used to dunk the clams to remove any sand.
4. Note: Use only the Margherita Pepperoni. Other brands are too greasy.
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