Steamed, Herb-Buttered Bay Clams with Lime
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Servings: 1
Harvesting steamers before a low tide is a timeless activity with a mouthwatering reward. This minimalist dish emphasizes the shellfish by brightening their brininess with citrus and fresh herbs; a velvety butter-sauce marries everything together.
To prepare live, unshucked clams for steaming, rinse and scrub their shells under cold water before placing them in a cold brine solution of the following ratio:
Allow the clams to soak for a few hours or overnight so they will push out the sand. Once you are ready to begin cooking them, bring to a boil in a medium pot over high heat:
After the water has come to a boil, place in the pot:
Reduce the heat to limit the water to a simmer. Cover and occasionally shake the pot to evenly steam the clams until they are all open, for about 5 to 8 minutes. Once they have finished cooking, remove them from their liquor and place on a serving dish, but reserve the clam liquor. Meanwhile, melt in a small pan over medium-low heat:
As the butter melts, use a mortar and pestle to crush the following:
Reduce the butter's heat to low and stir in the prepared spices. As the gentle heat awakens the spices, finely chop the following:
Stir in the tarragon and the following:
Finally, pour the herb-butter sauce over the clams. Serve clams with the following: