This week has unofficially turned into shellfish week. I was in the grocery store and saw littleneck clams for sale and figured I’d give them a go. This is my first time ever cooking littleneck clams. I was debating on whether to cook them on the grill but in the end I decided to steam them. I used beer, garlic, lemon, Old Bay, and parsley to make a broth then steamed the clams in this mixture. I was surprised at how easy the clams were to prepare. You just throw them into the pot then check to see when the shells have popped open. These clams would go great with a beer on a relaxing weekend. Enjoy!
This shrimp recipe is very simple and very quick to prepare and makes for a great appetizer. You can also use the Old Bay Butter to toss steamed crabs in before you serve them.
To Poach the shrimp you combine water, wine, pickling spice, garlic, and parsley in a pot then bring mixture to a boil. The measurements for each ingredient is going to depend on the size of the pot you are using. I just eyeballed everything until it looked right. Let the mixture boil for 4-5 mins to allow the flavors to develop. (see picture below)
After mixture has boiled remove pot from heat and add shrimp. Poach the shrimp for ~ 5 min until the shrimp are pink and firm. Then remove the shrimp from the poaching liquid and set aside (See pictures below)
Next melt butter in a small sauce pan. After butter melts add sherry and Old Bay. Simmer for 30 seconds to cook off alcohol in sherry. Add shrimp and coat with butter sauce then serve and enjoy. The shrimp should be lightly coated with the Old Bay Butter, not soaked in it. This dish is very quick and simple and a fun alternative to traditional steamed shrimp. To see a full list of ingredients and approximate measurement follow the link to the recipe page. Enjoy!