Steamed Clams, Mussels or Other Shellfish

We always think of clams and mussels being cooked this way, but the same idea also works for shrimp and crab (see the variations). In all cases, steaming leaves you with rendered juices that are excellent as they are or easily enhanced with spice pastes, herbs, condiments, or other flavorings;

4 pounds clams or mussels, well scrubbed

1 cup white wine, water, or a mixture

Salt and freshly ground black pepper

Lemon wedges for serving

Melted butter for dipping (optional)

• Put the clams or mussels in a large pot with a lid. Pour the wine over all and sprinkle with salt and pepper.
• Cover, bring to a boil, then reduce the heat to maintain a steady bubble (you’ll hear it and see some steam escaping).
• Cook, undisturbed, for 5 minutes, then lift the lid to check the progress. If the majority of shells haven’t opened, cover again and give them a couple more minutes.
• When they’re all open, remove and serve with the cooking liquid and lemon wedges and little bowls of melted butter if you like.

Peel-and-Eat Steamed Shrimp.
• Use 2 pounds of shrimp. Check after 3 minutes of steaming. When they’re just turning pink, but still slightly translucent inside, remove from the heat.
• Give it a couple good stirs and serve

MAKES: 4 servings

TIME: 15 minutes