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Lately I've taken some crap over not posting here very much. Truth is, there hasn't been a lot of cooking going on around the house all winter. I won't bore you with the details. Just know that I'm a lot less happy about it than you are. And am looking very much forward to a shift in direction very soon.
Anyhow, I'll assume that a quickie communication trumps none at all, and so here's a super fast steamed clams dish to ponder when next you're at the fish store.
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This is three dozen mahogany clams but any kind of hard shell clam will do. Scrub the shells and rinse in cold water.
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In a pot large enough to hold all the clams saute a leek, four or five garlic cloves and some hot pepper in olive oil for a couple of minutes.
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Add a cup of dry white wine (I just used dry vermouth here) and a few sprigs of fresh thyme and bring to a boil.
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Add the clams and cover with a lid so that they can steam. When the clams have popped open they're done. Some will open sooner than others and you can remove them to a serving bowl as they're ready. The clams that don't open should be tossed.
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All that's left to do now is pour the liquid over the clams in a serving bowl and have at 'em.
I told you this was gonna be a quickie, didn't I?
2 comments:
What...no crusty bread to sop up the juice?
Merely a photographic oversight. But you knew that.
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