Easy Breezy Summer

July 15, 2014

littleneck clams

We’ve been working really hard. It might not seem that way because we haven’t posted here for awhile, but things are cooking along with Chaia and we can’t wait to share. In the meantime, summer means longer, lazier days and – more than likely – less time in the kitchen. Here is one of our favorite go-to recipes that can be adapted to any season, but is particularly pleasing right now:

Summer Steamed Clams with Herbs

Serves 4-6

Garlicky and delicately delicious, all you need are a freshly-baked loaf of bread (or one pound of cooked linguine) and a yummy salad.

6 lbs. littleneck clams, scrubbed well under cold water to remove sand and grit
Good olive oil
4 cloves garlic, minced
1/2 c. chopped fresh cilantro (or parsley or tarragon, add some chives if you prefer)
Zest of 1-2 lemons
Crushed red pepper flakes, to taste
4 Tbls, unsalted butter
Juice of 2 lemons

In a tall, large pot, heat olive oil over medium heat. Add garlic and herbs and cook for a couple of minutes

Stir in clams and cover the pot. Cook until clams open, about 7-10 minutes.

Using a slotted spoon, remove the clams and distribute among individual serving bowls (or place in one big serving bowl, if you prefer). Discard any clams that do not open.

Add herbs to the cook pot, along with lemon zest and red pepper flakes. Whisk in butter and lemon juice until sauce thickens slightly.

Spoon sauce over clams and serve straight away.

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