3 Tier Clam Steamer Pot Recipes

HOW TO COOK AND EAT STEAMER CLAMS

Steps:

• Place steamer water in bowls for serving: Carefully remove the cooked clams from the pot, placing them in a serving bowl. Do not discard the clam broth left in the pot. Instead pour a bit of the hot broth into bowls for serving. Put the melted butter into small bowls for dipping.

EASY PACIFIC NORTHWEST STEAMERS

Steps:

• Rinse and drain clams; set aside.
• Heat olive oil in large heavy pot over medium heat.
• Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
• Add sherry and water and heat until steaming (about 1 min).
• Add clams, cover pot and cook 5 minutes.
• Add butter and stir gently until well blended with juices.
• Ladle out clams into a large serving bowl.
• Remove any clams that did not open all the way.
• Pour remaining juices over clams.
• Serve hot with fresh bread on the side.
• I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
• Don't forget another bowl to throw the shells in!

ONE POT CLAM BAKE

Steps:

• Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
• Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.