This is a recipe I have been preparing for quite some time. It is best made with clams but can also be used for steaming mussels, shrimp or crab legs. When I’m at home during colder days, I make it on the stove top as the following recipe outlines. During the summer, I will break out my large 30-Quart pot and propane burner (a turkey fryer kit which can be commonly found at Walmart or Lowes will do) and make this outside with quantities appropriate for a summertime feast. If you go this route, I would recommend tripling the recipe; however, don’t be afraid to overstuff the pot with your clams and other shellfish. And make sure to bring a bib.
Serves: 4Ingredients:
1 Stick of butter
4 Garlic Cloves, whole
3 Bay leaves
1/2 Teaspoon crushed red pepper
1 Teaspoon ground black pepper
2 Tablespoons fresh Parsley, chopped
½ Orange
½ Lemon
1 Bottle of Hoegaarden Original Witbier
24 cleaned live Clams
Directions:
Melt butter in large pot with spices. Hand squeeze orange and lemon into the pot. Do not dispose of the rinds. Th row them into the pot. Once butter mixture comes to a simmer, add Hoegaarden and return to a simmer for approximately 5 minutes. Add clams to the pot and cover. Check after 3 minutes. If clams are partially opened, remove clams with a slotted spoon from the pot. If not, return and check every 2 minutes. Do not overcook the clams as they will become tough and rubbery. Serve with the remaining steaming sauce left in the pot and a pint of Hoegaarden.