Summer is for Steamers

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 littlenecks or cherrystones in place of steamers.

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 lemongrass, and or chorizo.

Steamers White Wine

Makes two servings

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2 pounds steamers or littleneck clams, scrub well and soak in cold water for 2 hours change water as needed to remove sand  

1 Tablespoon olive oil

6 cloves fresh garlic, split in half, peel can be left on 

1/2 cup white wine

1 sprig fresh oregano or thyme

2 Tablespoons fresh parsley washed & roughly chopped 

juice of half lemon + 1 lemon, cut into small wedges for serving

Optional: hot pepper flakes and 1/4 cup melted butter

Crostini with Summertime Condiment

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, stirring once or twice. Shake the pot to mix up steamers. Caution to not overcook the steamers because they will become dry and rubbery. 

Remove steamers with a slotted skimmer, leaving all the juice in the pot. Add parsley, bring juice to a boil and reduce the juice by half. Serve with juice, lemon wedges and melted butter in a separate bowl for dunking. And, you can always rev the steam up for a full boil or lobster bake to celebrate summer! 

Serve with crostini on the side.

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Meatballs for Goodness

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After all these years, my nana's meatball recipe is still nurturing and comforting. I am delighted to share once again a simple recipe filled with goodness. Thank you nana for teaching me the essentials of a recipe, even those ingredients not listed here. 

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Nana’s Meatballs, as seen on George Hirsch Lifestyle

Makes 12 Jumbo, 24 large or 40 mini meatballs

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3 pounds ground beef, 80 / 20 blend; can use combo of beef, pork, and veal

4 cloves garlic, minced

1/2 sweet onion, chopped fine

2 eggs, cracked and beaten

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day old Italian bread, pulsed into crumbs

1/2 cup chicken broth, to soften bread crumbs (variable amount may have to add more broth just to soften crumbs) 

Fresh ground black pepper

* Note all ingredients should be very cold before blending. 

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In a mixer or by hand mix all ingredients until well blended. Dip hands in ice water before shaping into round balls.

Spray an oven-roasting pan with grease spray.

Use an ice cream and scoop up meatballs; roll by hand until they are shaped round. Do not over handle as to not over warm up meat. Repeat until all meat is used up. Do not over crowd meatballs to make it easier to move them while baking. 

Refrigerate meatballs for at least 30 minutes to chill. Prepare Tomato Sauce below.

Pre heat a large heavy gauge sauté pan to high heat, or if making a large quantity of meatballs brown in a hot oven at 425 degrees F. 

Roast meatballs for five minutes in oven or on stovetop just until they begin to brown. If roasting gently shake pan to move meatballs to turn over, or use a spatula for meatballs if browning in sauté pan. Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce. 

Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes. 

For the Tomato Sauce:

2 Tablespoons Olive Oil 

1/2 cup minced sweet onion

6 cloves garlic, minced 

2 (28 ounce) cans crushed San Marzano Tomatoes

2 (6.5 ounce) cans tomato sauce

1 Tablespoon dried basil leaves

1/2 teaspoon oregano

Fresh ground black pepper

2 Tablespoons each fresh chopped parsley and basil

In a large saucepot sauté add olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving. 

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