Yum! These were super-easy, and tasty! Deb Perelman of Smitten Kitchen fame, recently posted a recipe for steamed clams. Given that our butcher/seafood shop—known to us as the redhat because of its red awning—always has a few pounds of clams on-hand at $5/lb, it seemed like a fun way to kill part of our afternoon. We let the clams spit out all their sand, per the instructions.
|Clams Spitting out Their Sand|
Then, we minced and sauteed a bit of shallot and a bit of garlic. There wasn't any parsley to be found on that particular day, so we skipped it. We chucked out the chipped clams, and then dumped the rest into the pan. A few minutes later we began to hear clicking sounds from under the lid. Peaking in, we found that the clams were opening up, hence the popping. We plopped the lid back on, and measured the rest of the cooking time using the microwave popcorn method: when the popping sounds slowed way down, we turned off the flame. Voila!