One New England treat enjoyed as a youngster was steamed clams and drawn butter. For this recipe we took that idea and ran with it a bit. This is an easy 30 minute or less meal that you’ll want to make again and again. This recipe uses clams, mussels and shrimp and surprisingly but happily welcomed, andouille sausage.
First we’ll start by choosing what kind of clams to choose. Typically the smaller the clam the more tender and sweeter the meat will be. I use Cedar Key Clams as there some of the best you can buy at your local fishmonger. You’ll want to find clams that are fully closed when on ice and smell fresh with no hints of ammonia. You’ll want to scrub the clams and rinse with water. To store clams put in a bowl and cover with a damp cloth in the fridge until you are ready to cook.
The mussels will be picked out the same way but your choices will be limited to typically black or green mussels with the green mussels being much larger and much more expensive. The black mussels come from Canada and can be found live almost all year round where the green mussels are imported from New Zealand and are usually found frozen. You need to de-beard the clams and purge the saltier water out of them. Here’s a link to prepare your mussels.
For this recipe you’ll want to get at least 16-20 count shrimp. The larger shrimp take longer to cook and won’t overcook when steamed with the rest of the ingredients.
Now lets get to cooking. Here’s what you’ll need;
Ingredients:
- 5 tbs butter
- 1 small onion chopped
- Parsley – handful
- 5 cloves garlic
- 1/2 bottle dry white wine
- 1/2 tsp red pepper flake
- 2 cups vegetable stock
- 2 lbs Cedar Key clams
- 2 lbs Live mussels
- 1 lb shrimp
- 2 lbs Andouille sausage
Directions:
In a large stock pot melt butter and saute the garlic and onion until they brown slightly.
Add white wine, vegetable stock and red pepper flake and bring to a boil. Add clams, mussels, shrimp and sausage and cover.
Reduce heat to medium-low and cook for 5-6 minutes until all the clams and mussels have opened up. Take pot off heat as you don’t want to overcook your clams or mussels or they may become tough. Transfer all meat and shellfish to soup bowls. Strain the broth through a cheesecloth to get rid of any purged sand. Transfer broth to the soup bowls over your clams and mussels and add parsley. The clams and mussels are best enjoyed with a little broth or you could also draw some butter but try the broth first, you won’t be sorry. Enjoy.
Single Ingredient Project 