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Steamed Clams or Mussels
From Dorothy McNett's recipes at www.dorothymcnett.com. 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
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.