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Steamers aka soft shell clams are a tradition in the northeast for serving at a clambake. Although, rare to find and pricey today, by all means substitute quahogs or hardshell little necks or cherrystones in place of steamers. And, you can always rev the steam up for a full boil or lobster bake to celebrate summer!
Steamers White Wine
Makes two servings
chefgeorgehirsch.com | George Hirsch Lifestyle
2 pounds steamers or little neck clams, soaked in water 2 hours and scrubbed
1 Tablespoon olive oil
6 cloves fresh garlic, pealed and sliced
1/2 cup white wine
1 sprig fresh oregano or thyme
2 Tablespoons fresh parsley, washed & rough chopped
1 lemon, cut into small wedges
1/4 cup melted butter
Optional: There are many ingredient options to add a flavoring infusion for the steamers. The basic New England version is pretty simple, allowing the briny taste of the clam to shine. But by all means jazz up according to your personal taste. Such as red pepper flakes, or shallots, or lemon grass, and or chorizo
Preheat a large saucepot, large enough to hold steamers. Add olive oil, garlic and optional hot pepper flakes or other ingredients. Cook for 1 minute. Add steamers, oregano and white wine. Cover pot and cook until open, about 3-5 minutes, stir once or twice. Shake pot to mix up steamers. Caution to not over cook the steamers because they will become dry and rubbery.
Remove steamers with a slotted skimmer, leaving all the juice in pot. Add parsley, bring juice to a boil and reduce juice by half. Serve with juice, lemon wedges and melted butter in a separate bowl for dunking.
Serve with crostini on the side.