Maine Steamers - Recipe by Koji Cooks

MAINE STEAMERS

I've written a couple of steamer recipes. This one is a perfect, simple summer steamer recipe with my father's butter sauce. After researching many steamer recipes, it seemed none had an exact cooking time. The problem is the belly cooks faster than the siphon. To compensate, since one eats the whole clam, the cooking time is longer than one might expect. And finally, an exact cooking time of 18 minutes from cold to finished. The clams must be soaked in several, about 5, changes of cold water, allowing them to soak about ten minutes per soak. The water should be clear, then the steamers can be cooked.

STEAMERS and BUTTER SAUCE Recipe (serves 2)

2 pounds of washed steamers - see above

1/2c. white wine

2.5 cups of cold water

1 teaspoon sea or kosher salt

1 small lemon sliced

METHOD

Place everything in a large pot with a lid, steam over high for 18 minutes. Serve with a cup of broth for dipping with the clam's siphon covering peeled off. The dunking in the broth will remove excess grit if any. Dip in butter sauce and serve along with some crusty bread.

BUTTER SAUCE = 3 tablespoons of butter + one minced garlic clove + a pinch of salt + 1/4 teaspoon of Worcestershire sauce + 5 dashes of hot sauce, microwave for 15 seconds or place in a small pot and melt over low heat.