Recipes collected by Fitts Seafood
1175 Edgewater NW Salem, Oregon 97304
503-364-6724
www.fitts.net
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Steamed Clams
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Jakes Seafood Cookbook
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| 2 Servings | |
| 2 | pounds steamer clams |
| 4 | tablespoons cooking sherry |
| 4 | tablespoons dry white wine |
| 1/2 | teaspoon minced shallots |
| 1/2 | teaspoons minced garlic |
| 1/2 | teaspoons lemon juice |
| 6 | tablespoons drawn butter |
| Choose the right size saucepan or stock pot for the amount of clams you are preparing. You will need about 1 quart of capacity per pound of clams. The rest is easy. Combine all ingredients (except butter) in the pot over high heat. Cover and allow the clams to steam until they open. Depending on type, size, and age of the clams, this will take 3 to 8 minuets. Remove the clams to serving bowl and return the broth to the pot. Simmer to reduce 1 to 2 minuets. Serve broth and butter in separate ramekins. Pass around crusty french bread and enjoy! | |
| Amount Per Serving: | |
| Calories 1001 | |
| Calories from Fat 391 | |
| Percent Total Calories From: | |
| Fat 39%; Protein 46%, Carbohydrates 10% | |
| Vitamin A 80%; Vitamin C 169%; Calcium 0%; Iron 707% | |
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