How To Make The Best Steamed Clams #seafood #dinner

At the eatery this dish was made with cockles, a littler, delicate shelled mollusk that preferences somewhat better than conventional shellfishes. At the point when we lived in Venice Sea shore, CA, going over cockles was significantly simpler than it is here in Utah. So when we do find them, we grab them up as quick as we can and that is what is for supper today around evening time.

A significant piece of making mollusks or cockles is to make certain to look over for any half open shellfishes before cooking, and to flush them altogether. Mollusks are base tenants, living established in sand and they get their nourishment from sucking in itty bitties of water and sand alongside it. Therefore, they tend to be sandy or lumpy if not washed well. To wash, place your shellfishes in a bowl of cold water for around 30 minutes. During that time, the mollusks will guide in the crisp water and let out the sand.

In the event that you can't discover genuine cockles, search for the littlest mollusks you can discover for the most delicate chomp, for example, littlenecks. In case you're searching for to a greater degree a supper thought, including fettuccine or linguine with a shaving of Parmesan cheddar would be a scrumptious thought.

Also try our recipe One Pan Chicken Alfredo

Little, sweet shellfishes are cooked in a margarine, garlic, white wine and cream to make the best sauce for sourdough bread plunging.

Ingredients

• 3 tablespoons butter divided
• 1/4 cup minced garlic
• 1/4 cup chopped green onion
• 2 pounds small clams or cockles
• 1 1/2 cups white wine
• 2 chicken bouillon cubes with 1 1/2 cups water or 1 1/2 cups chicken broth
• juice of 1/2 lemon
• 1/2 cup cream or half and half
• Chopped parsley for garnish

Instructions

1. In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. 
2. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. 
3. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately.
4. Serve with sourdough bread.

Read more our recipe : Hearty Tuscan Soup

For more details : https://bit.ly/2vfq3wx