How to Make Flaweless Steamed Clams
Open Up with this Summer Appetizer
Prep Time: 20 minutes
Summers in TriBeCa are incredible. One of my favorite things to do is shop at Washington Market Farmers Market on Saturday mornings. The highlight is Blue Moon Fish Company, a Long Island fish company and coveted seafood supplier to restaurants throughout NYC. I usually buy a whole fish (whatever the Fisherman/owner Alex recommends) and little neck clams. They are absolutely, positively flaweless!
I doubt I have ever prepared these clams the same way twice but last weekend’s version seemed extra special. Here it is:
Flaweless Steamed Clams
18 little neck clams (ask for the small ones; they’re sweeter!)
A handful of grape tomatoes, cut in half
1 cob of corn kernels, freshly cut off the cob
2 cloves of fresh garlic, minced
1 link of Italian spicy sausage, removed from its casing and broken into bite-sized pieces
A small handful of fresh herbs like parsley, rosemary, thyme and/or sage, chopped
2 tablespoons butter
2 cups of dry white wine
Burp your clams! Place clams in a bowl large enough to hold them all inside. Place bowl, in the sink, under the faucet and let the cold water run. Allow the bowl to overflow for seven to nine minutes. Drain the water from the bowl and set aside.
Place the rest of the ingredients in a 12” cast iron skillet.
Scatter clams, over the ingredients, in the skillet. Inspect each clam, as you place them, throwing away any with cracks. If you find an open clam, tap the shell and if it does not close right up, throw it away.
Cover the skillet with a lid and place over high heat.
After about 7 minutes, lift the lid to see if the clams have begun to open. If they have, give them a stir and return the lid until cooking is complete; another 4- 6 minutes. The clams are done when they have all opened.
Discard any unopened clams and serve straight from the skillet or dump the entire contents into a serving dish. Serve with bread for mopping up the broth (my favorite part!!) #flaweless