Steamed Clams and or Mussels+++++K
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.
- Preparing Time: 25 minutes
- Total Time: 45 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
- 1/2 teaspoon ground black pepper
- 1 stalk celery chopped
- 2 tablespoon butter
- 1 teaspoon soy sauce
- 1 tablespoon fish sauce
- 1/2 cup white wine
- 1/2 onion chopped fine
- 1-2 cloves fresh garlic, peeled grated
- 1/2 cup fish or chicken stock
- 2 pounds clams and or muscles
- 1+ tablespoon corn starch
- 3 tablespoons stock or water
- 1/2 teaspoon johnny's seafood seasoning
- 1 roma tomatoe seeded and chopped
- 1/4 cup fresh parsley chopped
- Carbohydrate 7.79370500283036 g
- Cholesterol 31.0856250135734 mg
- Fat 12.3229412555651 g
- Fiber 2.30902500796821 g
- Protein 4.12788125296004 g
- Saturated Fat 7.47246350326418 g
- Serving Size 1 1 Serving (663g)
- Sodium 900.74400153839 mg
- Sugar 5.48467999486215 g
- Trans Fat 1.04685575052999 g
- Calories 161 calories
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.
