The First Time I Cooked Steamed Clams
No, I have not found a way to make delicious clams out of pastry nor did I find the time to make them out of fondant. After my last post, my dear husband came to me and complained “I’m ok with you posting that I don’t bake because let’s face it, I don’t but I do cook. Sometimes.” Yes, he does. Sometimes. This prevents me from eating cake for lunch because I am plowing through work and often realize that it is 2 pm and we have not had lunch yet. And I love it when he cooks simple things like these Steamed Clams that we eat on the back deck with some bread and a glass of wine.
Living by the water is downright very nice… I’ll never take that for granted. Nor will I take my little helper for granted either.
Setting his prep area
When I last called my mom, she could hear him banging pots and pans, setting his prep area “his” way while giving me directions to please exit the premises, he never came in the kitchen when I was baking after all. Yes sir! Happily. With his teaching schedule, he is home a lot and with both our independent characters, she often wonders how pots and pans have not been used as weapons of marital destruction yet. We just love hanging out together and working “independently together”. My studio is next to his study and I can shout for help whenever everything is about to tumble down just as easily as he can call me over to look at a research project. We are each other’s best critics and supporters.
When he hollers from the adjacent room, “Hey! Have you considered lunch yet?” there’s a part of me that yearns to respond with a hearty “Hey! Fry an egg and toss one my way!” Of course, I never actually utter those words. However, recently, it seems like he’s tuned into the mental volume of my internal screams. Prompting him to venture into my blog and whip up a lunch that’s not only simple but also fresh and swiftly prepared.
How To Cooked Clams
We do catch and eat tons of seafood but I rarely think of buying clams, for no particular reason. I had been working on a photo project for a friend and his catering business and one of the dishes to photograph had clams. I had bought two bags, anticipating redos but everything went without a hitch and I was left with an extra bag. Since Bill is the master at steaming shellfish and seafood. (you should see him take care of the crabs we get at the dock!). I told him to please go do something with the clams as I would not keep them another day.
After a quarter of an hour, I found myself facing a bowl of impeccably steamed clams infused with the flavors of white wine and garlic. Elegantly adorned with a dusting of diced tomatoes and a scattering of parsley. What did I do next? I instructed him not to budge and hastily fetched the camera to capture our plated masterpiece. His eye roll was so intense that I half expected his eyes to remain fixed at the back of his head. He quipped, “Can we hurry this up? I’d rather not have my lunch go cold!” I’m sure many fellow cooking enthusiasts and bloggers can empathize with such moments!
I enjoy photographing and writing about other things than cakes and ice creams. I might also post a few other of our favorite “go-to” savory lunches or dinners in the future. Do not be alarmed if you see bacon or thyme sneaking in here and there. For now, I figured it was high time I sang Bill’s praises for being such great little hands behind the scenes.
Serves for two people
Optimal for steaming, littleneck clams surpass cherrystone clams in tenderness. Although cherrystone clams may toughen up more quickly when steamed, promptly removing them as soon as the shells pop open ensures they remain delightfully soft. If you prefer to avoid alcohol, you can skip the white wine and substitute fish stock or water. Enjoy your clams with a dash of lemon juice and a touch of red wine vinegar for added flavor.
- 2 dozen fresh clams
- 2 teaspoons olive oil
- 2 cloves of garlic, finely chopped
- 1 cup white wine
- 1 cup water (or clam juice if you have some)
- Salt and pepper to taste parsley leaves
- 1 tomato, finely diced
- Begin by washing the clams meticulously, ensuring to remove any dirt.
- Heat oil in a sizable saucepan over medium heat, and sauté the garlic for a minute.
- Pour in the wine and water, bringing the mixture to a simmer.
- Introduce the clams, cover the pan, and allow them to steam for approximately 10 minutes or until they begin to open.
- Discard any clams that remain unopened, and transfer the opened clams to serving bowls.
- Season the residual juice in the pan with salt and pepper according to your taste.
- Spoon some of the seasoned juice over the clams, and garnish with parsley and diced tomato.