Steamed Shrimps and Clams
Since moving back to the Pacific Northwest about six months ago, I have been in seafood heaven. Clams and shrimp have constantly battled for the favorite spot in my shellfish hierarchy, but luckily this steamed seafood recipe allows me to indulge in both.
As a reminder, before consuming clams be sure to clean thoroughly. Scrub any dirt and/or sand off the shell and throw away any cracked or open clams. Soak your clams in a cold salt water solution for at least 30 minutes. When steaming shrimp it is best to leave their shells on because shrimp do not like direct heat, however I pre-peel the shrimp because that’s how my family prefers to eat it. Elevate the dish by serving with this Thai dipping sauce.
STEAMED SHRIMPS AND CLAMS
INGREDIENTS
2 lbs. clams, cleaned thoroughly
1 lbs. shrimp, peeled & deveined
1 1/2 Tbsp. unsalted butter
1/4 c. dry white wine* (see note)
1/4 c. chicken or vegetable broth
Bunch of parsley, chopped
DIRECTIONS
Pre-heat stove on med-high heat, melt butter
Pour in wine and broth, add shrimp and cover completely for 2-3 minutes and allow to steam.
Add clams, re-cover and steam for 9 minutes
Lightly mix to check the shrimp; garnish with chopped parsley
Serve family style with either rice or sliced bread & Thai Dipping Sauce
NOTE
If you don’t drink, substitute wine for additional broth
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xo, Krysten
