Clams never tasted so good!
LONG ISLAND STEAMERS
2 pounds soft-shelled clams (cleaned and rinsed thoroughly)
1/4 cup Kosher salt
2 tablespoons butter
2 cloves garlic (peeled, minced)
1 shallot (peeled, minced)
3/4 cup white wine
1 1/2 cups chicken stock
1 lemon (juiced)
2 tablespoons heavy cream
2 tablespoons parsley (chopped, to garnish)
hot crusty bread (to serve)
Kosher salt and freshly ground black pepper (to taste)
To purge the clams, place the clams in a bowl of ice water with 1/4 cup Kosher salt for one hour. This will cause the clams to spit our their salt. Thoroughly rinse clams afterwards.
Heat a shallow pot over medium heat and add the butter. Once melted, add the garlic and shallot and allow to cook until translucent. Add the clams, white wine and chicken stock. Bring to a boil then reduce to a simmer and cover. Allow the clams to steam until their shells open, about 8-12 minutes.
Once the clams have opened, remove the clams to a large bowl. Add lemon juice and heavy cream to the broth. Keep the broth in the pot for dipping clams in broth. Garnish clams with parsley. Serve with crusty bread.
Tip: Perfect as an appetizer or main course! Remove the black siphon on the clams before eating!