Steamed Clams & Nectar
With Clarified Butter
This is the best-selling, highly-acclaimed Screamin' Mimi's recipe ...
Serves: 2
Ingredients:
2 lbs. fresh clams
3 cups water
1/2 lb.
unsalted butter (any extra may be stored for future use)
3 fresh lemon
wedges
Garlic salt to taste
Finely chopped parsley for garnish
Method:
Place a large pot with a steaming basket containing 3 cups of water on med./high heat .
Rinse the clams under running water.
When the pot begins to steam, place the clams in the steamer basket. They will begin to open in about 2 minutes but continue steaming them for an additional 3 minutes.
While they are steaming, place the butter in a saute pan on med/low heat.
When the butter begins to bubble and separate, 3 layers will form. Skim the surface foam with a spoon and discard.
Remove the butter from the heat and let the bottom layer of milk solids settle. The middle layer is the actual clarified butter or pure liquid butterfat.
After a few minutes, strain the butter liquid through a cheesecloth-lined strainer.
This remaining clarified butter (also known as drawn butter) can be stored in the fridge for 3-4 weeks for future frying and sauteing needs.
Remove the clams from the steamer basket after 5 minutes. Place to the side any that have not yet opened. It is quite common for clams to not yet have opened but still be very edible.
Let them cool for a minute and then pry them open to inspect them. If there is sand in the shell, discard them. Also discard them if the clam meat itself is discoloured, shrunken, or shredded.
If the clam meat is intact and smells good, they are edible and ready to be included in your feast!
The juices that remain at the bottom of the steam pot can be strained through a cheesecloth and poured into 2 cups for sipping. Add a squeeze of the fresh lemon to each cup. Delicious!
Serve the clams garnished with the fresh parsley, garlic salt to taste, and the clarified butter on the side for dipping.
Squeeze the remaining fresh lemon over the clams.
Another original mouth-watering recipe from Kosta the Fishmonger ... for you to savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screamin' Mimi’s Lonsdale Quay Market, North
Vancouver.