A large bowl of steamed clams, some parsley potatoes and a chilled glass of white wine bring back memories of sitting on a deck overlooking the sparkling water in Connecticut.
Clams are easy and quick to make, but are rarely made at home. Here are some buying and storing tips:
Ask for steamers. They are considered soft-shell clams (although their shell is hard to the touch.) Store them in a bowl in the refrigerator. Wash them under cold water with a stiff brush. Discard any that you can easily open or the shell moves easily.
Little Neck clams can also be used. These are considered hard-shell clams. They should be stored in the refrigerator in salted water with a couple of handfuls of cornmeal. When ready to use, rinse them under cold water and scrub with a brush. Throw away any with a loose or open shell.
Fred Tasker’s wine suggestion: Make it muscadet; it’s almost a legal requirement with shell fish.
• Mussels can be substituted for the clams.
• Red or yellow potatoes cut into 2-inch pieces can be used instead of creamers.
• Start Potatoes
• Saute vegetables for clams
• Finish potatoes.
• Finish clams.
To buy: 1 onion, 1 small bunch carrot, 1 small bunch celery, 2 pounds clams, 3/4 pound creamers or new potatoes, 1 small bunch parsley and 1 bottle dry white wine.
Staples: Canola oil, salt and black peppercorns.
To see printable versions of the recipes, click on links below:
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