It's official - Spring is here, even though it may snow a little next week.
This would have been posted yesterday, but I decided to give you a two day break from oysters. After eating oysters for two previous meals (see 2/28 & 3/2), enough time had passed that we were at risk of losing those remaining along with the littleneck clams, so they both had to be eaten. Bev and I were really busy all day, and while I’d planned linguini and white clam sauce for dinner, neither of us wanted to cook. We decided to go for something very easy – just steamed those babies.
I steamed the clams in this concoction that came from What’s Cooking America. I used 1/3 of this recipe and still had way too much - it was good but not great.
3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves garlic, lightly chopped
1 bottle dry white wine
½ teaspoon red pepper flakes
I’d learned to cook and eat steamed clams from my dad when we lived in South Jersey in the 60’s, but I remember they were always like eating rubber. This recipe cautioned to take them up as soon as they began to open or they would be rubbery. So I took them up earlier than I’d been taught and sure enough the ones fully opened were like rubber and the ones barely open were much more tender and sweeter.
Have a great day and thanks for stopping by.