Steamed Clams
Servings: for two appetizers
When we ate it in St. John in London, I knew the dish was different: there was a clean, slightly sweetish flavour I couldn’t identify in the dressing which I knew must come from the broth of steamed mussels. Initially I thought it was the combination with shredded cabbage but now I know: it is the use of celery.
My husband loves this dish and often orders moules marinières et frites or mussels and french fries whenever we’re near the sea. Normally, it’s cooked with wine, shallots and parsley. This recipe, I think, is a great twist to a classic. I’ve always been wary of cooking clams. But now no more. It’s really easy and almost fool proof.
I modified this recipe from Nose to Tail Eating’s mussels with cucumber and dill.
Ingredients:
500 g clams (or mussels), scrubbed and cleaned
1 heaping tsp salt
2 tbsp olive oil
1 onion, finely diced
1 celery, sliced
1 tbsp dried or, preferably, fresh thyme
Pepper to taste
50 ml of white wine (or water)
Directions:
Heat the olive oil in a pot and add the onion and celery. Fry until soft but not brown. Season with salt and pepper then add the thyme.
Pour in the clams and mix well. Add the wine or water and close the lid of the pot. Steam, give the pan a shake or two, until the clams are open. Remove from fire and serve immediately with crusty bread for the broth.
