christmas eve steamed clams

How To Make christmas eve steamed clams

• Step 1
  How to properly clean clams Rinse the clams: Place the clams in a colander and run cold water over them to remove any surface dirt or debris. Avoid using hot water, as it can kill the clams. Inspect the clams: Discard any that are cracked or broken or do not close when tapped lightly. These clams are dead and should not be eaten. Saltwater bath: Mix 1/3 cup of salt with 1 gallon of cold water in a large bowl or the sink to mimic seawater. This helps the clams purge sand and grit. Submerge the clams in the salted water and refrigerate them for at least 20 minutes to 1 hour. As the clams breathe, they will expel sand into the water. Change out the water: After soaking, remove the clams and change the water. Repeat the soaking process at least one more time or until the water is clear and free of sand. Some cooks recommend repeating this process up to 3 times. Scrub clean: Using a stiff brush, scrub each clam under cold running water to remove any remaining sand or debris on the shell’s surface. Rinse: Before cooking, give the clams one final rinse under cold running water to remove any last bits of sand or dirt.
• Step 2
  Heat a Dutch oven over medium heat and add olive oil. Add garlic and saute for 30 seconds.
• Step 3
  Add clams and beer. Put the lid on the pot and let the clams steam until they open (10-15 minutes). Discard any clams that don’t open or have broken shells.
• Step 4
  Place clams in a large bowl.
• Step 5
  Add the butter to the cooking liquid and stir. Pour liquid over the clams and serve.
• Step 6
  Serve with crust bread to sop up juices.
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