Steamed Clams Baja Style Recipes

STEAMED CLAMS

Steps:

• Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
• Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
• In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
• Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

STEAMED CLAMS

Steps:

• Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
• Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
• Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.

STEAMED CLAMS, BAJA STYLE

Steps:

• Put all of the ingredients except the lime wedges and rolls in a large pot, and cover with a tight lid to prevent steam from escaping. Bring to a boil over high heat until the clams pop open in about 5 minutes. (Discard any that don't open.) Serve hot in the shells with lime wedges to squeeze over the clams. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STEAMED CLAMS WITH SPRING HERBS

Steps:

• In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
• Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
• Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
• Spoon pan juices over clams. Serve immediately.

MEDITERRANEAN-STYLE STEAMED CLAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine bread crumbs, pine nuts, and garlic on a baking sheet.
• Toast in the preheated oven until lightly browned, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
• Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.