Easy Pacific Northwest Steamers Recipes

PACIFIC NORTHWEST MICROWBREW STEAMERS WITH BREAD

Steps:

• In a large non-reactive pot with lid, melt butter.
• Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
• Heat just to a simmer and stir in mussels or clams.
• Cover and steam 4-7 minutes till shells have opened.
• Discard any that have not opened.
• Put clams in individual bowls and ladle broth over.
• Serve with crusty bread for sopping.

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!

BUTTER-STEAMED CLAMS

Steps:

• Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
• Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
• Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
• Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.