Steamer Clams With Mustard Mayonnaise Recipes

STEAMER CLAMS WITH MUSTARD MAYONNAISE

Steps:

• Rinse the clams thoroughly and put them in a saucepan. Add the water and cover. Bring to the boil and steam five to 10 minutes, or until the clams partly open.
• Line a sieve with cheesecloth. Place the sieve in a bowl and empty the clams and their liquid into it. There should be about one and one-quarter cups of broth. Reserve one tablespoon. You may serve the rest of the clam broth separately, as a drink. (See recipe for Consomme Bellevue.) Let the clams stand until cool.
• Remove the clams from their shells. Pull off and discard the rubbery dark shield covering the neck of each clam. Rinse the clams, one at a time, under cold running water to rid them of any trace of sand or grit. Drain.
• Put the clams in a mixing bowl. Blend enough mayonnaise with the mustard and the tablespoon of clam broth to bind the clams when added. Combine the mayonnaise mixture with the clams and blend. Serve on chilled plates garnished with cucumber slices, tomato wedges and lemon wedges.

EASY PACIFIC NORTHWEST STEAMERS

Steps:

• Rinse and drain clams; set aside.
• Heat olive oil in large heavy pot over medium heat.
• Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
• Add sherry and water and heat until steaming (about 1 min).
• Add clams, cover pot and cook 5 minutes.
• Add butter and stir gently until well blended with juices.
• Ladle out clams into a large serving bowl.
• Remove any clams that did not open all the way.
• Pour remaining juices over clams.
• Serve hot with fresh bread on the side.
• I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
• Don't forget another bowl to throw the shells in!

STEAMER CLAMS IN BEER AND GARLIC

Steps:

• In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
• Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
• Add clams; cover and simmer 4-5 minutes until clam shells open.
• Remove bay leaf and discard; remove any clams that did not open and discard.
• Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
• Serve with individual bowls of melted butter for dipping; serve immediately.

STEAMED MAINE CLAMS

Steps:

• In a large container place the gallon of water and salt.
• Put clams into his container and sprinkle cornmeal over it; place in refrigerator and let sit for about 20 minutes.
• Drain.
• With a stiff brush, scrub and clean the clams with cold water to get the grit off before cooking.
• Put about 1/2"-1" of water in the bottom of a clam steamer or other pot; bring to boiling.
• Place the clams on steamer rack over the water.
• Cover and steam for about 5-10 minutes only till shells open; don't overcook.
• Discard any clams that don't open.
• Dunk in butter.

GARLIC STEAMED CLAMS

Steps:

• Discard any clams that are not firmly shut.
• Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
• Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
• Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
• To serve, place the clams in a shallow bowl & pour the broth over them.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.