Sunday, May 4, 2014

Steamed Clams

Developed May, 2014. This preparation was inspired by the availability of lovely littlenecks from a nearby farm in Virginia marketed locally at an attractive price. They were used in a dish with clams, broccoli and linguine. Ideally, every clam should open.
about 20 littleneck clams, about 3 to 4 cm in length
1/2 c water
1/2 c dry white wine
1/2 c parsley, whole
1 t salt
2 T olive oil
1 t minced garlic
Rinse the clams briefly under running cold water, checking for grit. Discard any open clams that don’t close when squeezed. Prepare the steaming liquid by heating all the ingredients except the clams to boiling in a 10-inch skillet. Cook at a slow boil until half the volume remains. Discard the parsley and add the clams. Raise the heat to boiling and cover. Steam over medium heat for 5 minutes. Discard any unopened clams. Add the stock and clams to another dish, or serve in bowls as an appetizer, topped with a drizzle of olive oil with warm crusty bread to sop up the delicious stock.