Steamed Clams or Mussels Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Fish and Seafood

Steamed Clams or Mussels

From Dorothy McNett's recipes at For doing a small quantity...just use a large saute pan or casserole with lid. For doing a larger quantity, use the pasta cooker steamer basket.

fresh clams or mussels
water, or delicate vegetable or chicken broth to a level of about 2 inches
1/2 cup white wine, if desired

Scrub the clams or mussels. Bring the liquids to a boil in a heavy bottomed saute or frypan with a lid. Reduce to simmer, add the clams or mussels. Cover. Cook about 1 minute and remove them as they pop open. When all are done, strain the liquid through a fine strainer just in case there is some sand in there. Serve the shellfish in a flat soup bowl with the broth. Also serve these with cooked linguini or other thin delicate pasta. Also great used for clam chowder, and especially as a garnish with the chowder, a few scattered on top of the chowder still in their shells.

Recipe created 2005-02-15.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.