another fresh seafood idea
The smaller clams, littlenecks and small cherrystones, are firm but tender with a mild flavor. They can be steamed, broiled, baked, grilled, used in clambakes or other cooked dishes, or on the half-shell. Large clams are less tender, so it’s best to chop them for chowders, fritter or stuffed clams. In addition to their great taste and versatility clams are low in calories, fat and cholesterol.
- 36 littleneck clams in the shell
- ½ cup dry white wine
- 2 tablespoons margarine or butter
- 6 tablespoons margarine or butter, melted
- lemon wedges (optional)
Scrub clams thoroughly with stiff brush under cold, running water. Using a steamer or large pot with rack, place wine and 2 tablespoons margarine in bottom of pot. Place rack in pot. Arrange clams on rack. Cover. Place over high heat and bring to boil. Reduce heat and steam for 6 to 10 minutes or until clams open. Arrange clams in their shells in shallow soup bowls and pour steaming broth over them. Add 1 tablespoon melted margarine to each bowl. Serve with lemon wedges. Serves 6.
Contributed by Joyce Taylor