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Steamed Clams


Steamed Clams



  1. Soak the clams in a deep bowl of cold water with a teaspoon of black pepper, an hour before cooking. The black peppers makes the calms spit our the sand.
  2. Drain the clams. Rinse with cold water, using your hands to brush away any sand on the outside.
  3. In a saucepan place the clams and 1 cup of cold water. Bring to a low simmer.
  4. Cover and let steam until the clams open up; about 3 – 5 minutes.  Remove the clams from the water (clam nectar). Set both aside.
  5. In a frying pan over medium heat add the oil. Add the leeks, spice blend and fennel. Cook until soft, about 5 minutes.
  6. Add the water (clam nectar) that the clams steamed in to the leek mixture. Stir and cook over medium low heat.
  7. Until slightly reduced, 5 7 minutes.
  8. Add the clams to the broth and gently rewarm for a couple minutes. Serve.


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