Steamed Clams
I love the little necks, my friend likes those huge chewy ones that I would only use chopped up for chowder. I'm really craving them. I like to steam them with white wine flavored with shallots, garlic and butter. The only other thing needed is great bread to sop up the deliciousness. They're great with linguine, too. Do you like them raw, or have a favorite recipe? Or, do you hate them? I know many just can't get past the smell and texture. To me, they are a real treat!
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4 Comments:
In the northwest, those little necks have been supplanted by the manila clam as a favorite. Yes I love them steamed but much closer to "au naturale". Skip the wine; you can throw in an onion or garlic if you like but just pure water brings out the God given wonder of pure clam nectar. Yeah, dip them in melted butter, seasoned with garlic if you like, after the steaming and don't skrimp on the sourdough sopping bread. If the don't disappear at the first setting, then you can consider tossing with linguine latter in the evening...
You're right, the big ones go in the chowder. I'll save the effort of reposting to another question; no doubt about it, New England over Manhattan any day!
I've eaten double my weight in raw oysters but never known anyone to eat a clam raw! I never developed a liking for mussels. I know that is the "in" shellfish now but to me, they should stay on the pilings with the barnacles and pile worms to feed the seagulls.
czken at 8:32AM on 05/18/08
I am with czken. Raw oysters make me smile! I know a few folks who eat raw clams, but that has never appealed to me. I like my clams steamed in water with a butter bath on the side. Yum!!
izatryt at 7:22PM on 05/18/08
I love them and make them just like you except I've never used shallots. Maybe I'll try adding them. Little necks are on sale for $3.99 a pound by us this week. Will definitely be steaming some up this weekend!!
Gizmosma at 11:50AM on 05/19/08
Steamed clams is my go-to meal. So easy to prepare and I can eat pounds of them. I occassionally make an alfredo sauce to drizzle over the top of the clams and pasta. Makes a great dipping sauce for crusty bread.
http://www.dinnersforayear.blogspot.com
eatmyfood at 6:54AM on 05/20/08