Steamed Clams or Mussels in flavorful Clam Broth
Traditional steamed clams or mussels made with savory St. Ours Clam Broth are so good you will want to soak up every last drop with crusty bread
Serves 4 | 15 minutes
Add extra flavor to the broth by adding St. Ours Clam Broth to steamed clams
Ingredients
3 Tbsp extra virgin olive oil
4 cloves garlic, mashed, chopped
1 cup white wine
½ cup unsalted butter
½ cup fresh parsley, chopped
2 envelopes St. Ours Clam Broth
4 lbs fresh clams or mussels, cleaned*
Fresh ground black pepper to taste
Grated parmesan cheese, optional
Crusty bread for serving
Directions
In a large stockpot, heat oil to shimmering, sautéing garlic until fragrant for about one minute, do not brown. Add wine, butter, and parsley and cook 2 minutes
Whisk St. Ours Clam Broth into 2 cups hot water, add to the pot and bring to a boil
Carefully add cleaned clams/mussels and cook covered for 5 minutes. Stir gently to move them from the bottom to the top. Cook covered for 5 more minutes. Discard any that did not open
Transfer with a slotted spoon into a large flat bowl or platter
Strain broth to remove sand and season to taste. Pour hot broth over clams/mussels. Add grated cheese if desired. Serve warm with bread to soak up the clam broth!
*To clean:
Scrub shells under cold running water to remove surface dirt. Discard any with broken shells or that are not closed tightly. Place them in a large pot to soak with 1 gal cold water mixed with 1 Tbsp salt, and refrigerate for up to 30 minutes just before cooking. As the clams/mussels breathe, the fresh water is filtered naturally, and they push sand out of their shells. Lift them out of the water just prior to cooking, discarding sediment with soaking water. For mussels, pull off beards (small webbing) prior to cooking