Best Steamers And Broth Recipes
STEAMERS AND BROTH
This came from one of the newest cookbooks I just purchased, and thought many would benefit from this one. Cookbook called 'THE LOBSTER ROLL'. If you look closely to the first photo you can see air bubbles, the example of the clams purging themselves of excess sand. This far the best tasting clams that I have had. Hardly any grit at all, and sweet.
Provided by lets.eat
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
- *Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
- Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
- Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
- *To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.
Nutrition Facts : Calories 474.8, Fat 46.7, SaturatedFat 29.3, Cholesterol 142.4, Sodium 821.2, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 10.5
STEAMERS WITH ASIAN BROTH AND CILANTRO BUTTER
These clams are steamed in a flavorful Asian broth, then served with melted herb butter.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Combine 2 cups water, clam juice, basil, lemongrass, lime juice, fish sauce, and salt in a stockpot; bring to a boil, reduce heat, and simmer until well flavored, about 30 minutes.
- Meanwhile, combine cilantro and butter in food processor; mix until cilantro is in tiny flecks. Set aside in a small saucepan.
- Pass liquid in stockpot through cheesecloth-lined strainer. Return to stockpot over medium-high heat. Add clams (use a bamboo steamer if desired); cover pan. Cook until clams open, 10 to 12 minutes; discard unopened ones. Melt the cilantro butter. Transfer the clams to a serving bowl, and strain the broth through a cheesecloth-lined strainer.
- Serve clams with lime wedges, broth for rinsing off sand, and butter for dipping.
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