Steamed Clams and or Mussels+++++K

Name: Steamed Clams and or Mussels+++++K
Prep time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Northwest
Ingredients: 1/2 onion (fine chop); 1-2 cloves Fresh garlic, peeled (grated); 1 stalk Celery (fine chop); 2 tablespoon butter; 1/2 cup white wine; 1/2 cup fish or chicken stock; 2 pounds clams and or muscles; 1+ tablespoon Corn starch; 3 tablespoons stock or water; 1 teaspoon Soy sauce; 1 tablespoon fish sauce; 1/2 teaspoon Johnny's Seafood Seasoning; 1/2 teaspoon Ground black pepper; 1 Roma Tomato (seeded and chopped fine); 1/4 cup Fresh parsley (rough chop)

In an effort to copy the steamed clams at Tomato Street Restaurant in Spokane I came up with this. The broth is slightly thickened so that it clings to the clams and or muscles.

Category: Appetizers

Cuisine: Northwest

Ingredients

Directions

Sautee first 4 ingredients until translucent 2-4 minutes. Deglaze with the wine and stock. Add the clams/muscles cover and steam until just open. While cooking thoroughly mix the next 8 ingredients in a small bowl. When clams open pour the steaming liquid into a saucepan, adding the cornstarch mixture and heat until thickened. Sprinkle the clams with the tomatoes and parsley, then pour the thickened sauce over the top. Toss to coat and pour into a large serving bowl. Serve with toasted crostini's.

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)