Steamed clams in broth
Shellfish go into a pan with softened onions and garlic, a splash of water, stock, or wine, and just a bit of seasoning. A few minutes under a lid and they open up, turning the cooking liquid into a briny, aromatic broth that’s every bit as good as the mussels or clams themselves; pure coastal comfort in a pot.
Ingredients
Instructions
In a large pot with a lid, heat oil over medium. Sauté onion 5 minutes until soft, then add garlic for 1 minute.
Add mussels/clams, pour in liquid. Cover, turn heat to medium-high, and steam 5–7 minutes, shaking the pot once or twice. They’re done when shells open. Discard any that stay closed.
Stir in pepper, taste broth and add salt only if needed. Sprinkle with parsley and serve with some of the broth.
Notes
To prep the shellfish, scrub shells under cold water, discard any broken ones or any that stay open when tapped.
It’s the kind of dish that feels completely at home in a coastal menu: simple, rustic, and based on what the shoreline generously offered. There’s no heavy cream, no complicated techniques, just steam, aromatics, and excellent seafood. Bring the pot straight to the table, ladle clams and broth into bowls, and serve with corn cakes or bread for soaking. It looks impressive, tastes luxurious, and secretly takes less effort than most side dishes
Variations
Try some exotic wine or spirit for cooking, like sake.
This recipe can also be made with mussels.
Source
Food in U.S.A.
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