It's summer time and it's steamers time in the New England Sea coast.
http://en.wikipedia.org/wiki/Soft-shell_clam
To cook steamers, buy them fresh from a reliable purveyor or fishmonger.
INGREDIENTS:
2 lbs of steamers
1 of water
2TB of melted butter in each ramekin for each person.
(Serves 4) for appetizer or 2 for lunch.
Pour the water in a large stock pot. Soon as it boils, put all the steamers in. Cover the pot with the lid and cook for about 5-10 minutes. As soon as the steamers open, they are cooked.
Steamers have a "skin" around the valve and a tail that you have to skin before you eat. The skin around the valve keeps the juice inside the steamer. Some skins break.
To serve, you should use the broth to dip the "peeled" or opened steamer first in the broth; then in the melted butter. If you don't have enough broth; you may add water to the broth you cooked it in. Watch the video:
http://en.wikipedia.org/wiki/Soft-shell_clam
To cook steamers, buy them fresh from a reliable purveyor or fishmonger.
INGREDIENTS:
2 lbs of steamers
1 of water
2TB of melted butter in each ramekin for each person.
(Serves 4) for appetizer or 2 for lunch.
Pour the water in a large stock pot. Soon as it boils, put all the steamers in. Cover the pot with the lid and cook for about 5-10 minutes. As soon as the steamers open, they are cooked.
Steamers have a "skin" around the valve and a tail that you have to skin before you eat. The skin around the valve keeps the juice inside the steamer. Some skins break.
To serve, you should use the broth to dip the "peeled" or opened steamer first in the broth; then in the melted butter. If you don't have enough broth; you may add water to the broth you cooked it in. Watch the video:
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