STEAMERS
A new engalnd favorite. I actually never heard of these ugly suckers untill I moved to Mass. My mother and I went to a seafood restaurant and ordered some, knowing that they are a local favorite. The waiter brought us a plate and explained to us how to eat them. Slowly, and a bit grossed out (because the skin that covers a food looks like a condom), we removed the black skin that covers its foot. We dipped them in the salty water, then butter and yum! WELL, not exactly...... We both had mouthfulls of sand. We repeated this process and we still had sand! We both decided that these were so tasty even with the sand and ate the whole plate. Since then, They have become one of my favorite seafoods. And I have never had them that sandy again! Really, looking back, we probably had the worst steamers that I have ever had. your mouth should not be full of sand. This recipe is my mothers and they are delish. The wine and shallots add just enough of depth of flavor. Try these and you will never go back to just steaming them!
INGREDIENTS
2 pounds steamer clams
olive oil
2 large shallots
1 cup white wine
1/2 cup parsley
olive oil
2 large shallots
1 cup white wine
1/2 cup parsley
Directions
Cook shallots in olive oil till soft. Add White wine and bring up to a boil. Add the steamer clams and cover. Continuously check the clams to see when the open up. s soon as they are open, they are done. Plate them in a bowl and garnish with parsley. Enjoy with some crusty bread
