Cockels and Mussels, Alive, Alive Oh!🧜♀️
For as long as I can remember, and that means, since I was old enough to order whatever I want from a menu (and that’s a really, really long time), I always order the Steamed Littleneck Clams. It doesn’t matter the occasion, if it’s on the menu, you can pretty much bet, that’s what I’m having. I love mussels just as much and that goes for anything (almost) that lives in the sea and makes it’s home in a shell. But the funny thing is, I hardly ever make them myself. I really don’t know why! They couldn’t be easier to prepare. I mean, they basically come with their own little cooking timers. Once they open, they’re done.
A few years ago, we had to most fun dinner party. It was filled to the brim with all our very favorite shell fish🦀🦞🦐. We started with oysters we shucked ourselves then fire roasted them with lots of garlic and butter https://wp.me/p9KEfL-Qa We ended with a most delicious Clam Bake, made right on the cook top https://wp.me/p9KEfL-N3. Such a fun way to enjoy dinner with friends and family. Of course, your guests gotta love all those delicious crustaceans as much as you. But, seriously who needs friends that don’t like shellfish anyway? (😃Just kidding😉)
Steamed Littleneck Claims
Wash the fresh clams in water, removing any dirt or sand and drain.
In a large sauté pan over medium heat, melt 4 tablespoons of butter. Any recipe that begins with melting butter is going in a perfectly delicious direction, right? Add the minced garlic, and I mean a lot. At least 5-6 cloves. Next add 1 very thinly sliced shallot and 1/2 cup of chopped green onion. I use all the whites and up to the top where they just start turning very green, almost the entire scallion. Cook for 3-5 minutes or until softened, stirring occasionally. Season with 1 teaspoon old bay seasoning.
Next, add the cockles (clams) and cook for another 5 minutes. Add the white wine and 1 can of reduced sodium chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. This will take only from 3-5 minutes, depending on the size of your clams. The ones I used were terribly small actually, and opened immediately!
Remember the rule, never eat clams if the shell hasn’t opened. Just throw any that haven’t opened away. There’s bound to be a few.
Stir in the juice of 1 lemon juice. Add the remaining 4 tablespoons of butter and if using, add the cream and stir. Remove from the heat.
Garnish with parsley and serve with sourdough bread or some other favorite bread to sop up all the delicious broth.
Enjoy!
Ingredients
- 1/2 cup unsalted butter, divided
- 5-6 cloves garlic, minced
- 1 large shallot
- 1/2 cup chopped green onion
- 1 teaspoon old bay seasoning
- 4 pounds littleneck clams or cockles
- 3 cups white wine
- 1 can chicken broth, low sodium preferred
- zest and juice of 1 lemon
Optional: 1 cup cream or half and half
- Chopped parsley for garnish
Instructions
- In a large sauté pan over medium heat, melt 4 tablespoons of butter.
- Add the garlic, shallots and green onion and cook for 3-5 minutes or until softened, stirring occasionally.
- Add 1 teaspoon old bay seasoning, stir to combine
- Add the cockles and cook for another 5 minutes.
- Add the white wine and chicken broth.
- Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally, depending on the size of your clams, from 3 to 5 minutes.
- Stir in the lemon juice.
- Add the remaining 4 tablespoon of butter and the cream and stir, remove from heat.
- Garnish with parsley and serve immediately.
- Serve with warm, crusty sourdough bread.
- Enjoy!
Karen Harris https//www.bittersaltysoursweet.com
