CLAMS, STEAMERS IN SIMPLE WINE BROTH
5 pounds steamer clams in the shell, cleaned by method below
as needed EVOO
1 onion, small dice
2 stalks celery, small dice
2 medium carrots, small dice
1/2 bottle white wine
1 Tablespoon chopped Italian parsley
Few grinds coriander and black pepper
To clean clams: Place in 2 quarts warm water to which is added 1 1/2 tablespoons sea salt; let stand for 30 minutes. Remove from water and use immediately or within 1 or 2 hours.
To cook clams: In pot big enough for the clams, saute in EVOO onion, celery and carrot until onion is translucent. Add wine bring to simmer; add clams and cover 4-7 minutes until majority of clams open. Serve immediately with some of the broth and chopped parsley.
Serving suggestion: Add these clams when making a clam and pasta combination as we did in July 2016 dinner show.