How to Make Steamers?

Answer 1

Steamers are usually little neck or baby clams that are cooked quickly and served straight to the table without any fuss. They can be accompanied with a few lemon wedges or a simple broth. This recipe tops the steamers with a garlic butter broth that can be scooped up using the clam shells. No utensils required!

Ingredients:

3 to 4 pounds live small hard-shelled clams(littlenecks or steamer clams)

1 stick unsalted butter

2 tablespoons fresh parsley, chopped

¼ cup white wine

3 garlic cloves, chopped

Pinch black pepper

1. Scrub clams under running water. Make sure if any shells are not closed, you discard. Clam may not be alive
2. Place large pot on stove. Add all ingredients except parsley and clams. Let simmer until combined.
3. Add clams and cover. Let simmer for about 5 minutes or until clams open up. Remove clams through strainer, saving broth.
4. Make sure strainer has removed any sand remaining from broth. Serve broth on top of clams or as a side for dunking.

Answer 2

Steamers are usually little neck or baby clams that are cooked quickly and served straight to the table without any fuss. They can be accompanied with a few lemon wedges or a simple broth. This recipe tops the steamers with a garlic butter broth that can be scooped up using the clam shells. No utensils required! Ingredients: 3 to 4 pounds live small hard-shelled clams(littlenecks or steamer clams) 1 stick unsalted butter 2 tablespoons fresh parsley, chopped ¼ cup white wine 3 garlic cloves, chopped Pinch black pepper Directions:

Scrub clams under running water. Make sure if any shells are not closed, you discard. Clam may not be alive Place large pot on stove. Add all ingredients except parsley and clams. Let simmer until combined. Add clams and cover. Let simmer for about 5 minutes or until clams open up. Remove clams through strainer, saving broth. Make sure strainer has removed any sand remaining from broth. Serve broth on top of clams or as a side for dunking.

Answer 3

Steamers are usually little neck or baby clams that are cooked quickly and served straight to the table without any fuss. They can be accompanied with a few lemon wedges or a simple broth. This recipe tops the steamers with a garlic butter broth that can be scooped up using the clam shells. No utensils required!

Ingredients: 3 to 4 pounds live small hard-shelled clams(littlenecks or steamer clams) 1 stick unsalted butter 2 tablespoons fresh parsley, chopped ¼ cup white wine 3 garlic cloves, chopped 1 pinch black pepper Directions: 1) Scrub clams under running water. Make sure if any shells are not closed, you discard. Clam may not be alive 2) Place large pot on stove. Add all ingredients except parsley and clams. Let simmer until combined. 3) Add clams and cover. Let simmer for about 5 minutes or until clams open up.Remove clams through strainer, saving broth. 4) Make sure strainer has removed any sand remaining from broth. Serve broth on top of clams or as a side for dunking.