Steamers (John's Deluxe)

By John, 21 May, 2018
Description
John's Deluxe Steamers

This is a fancy version of the Steamers (Classic) with a great flavor.

I got the idea of adding Pernod from Annette, who did the same in her stuffed clams recipe.

One night when Lorna and I wanted something easy and different, I suggested she get steamers and I'd try this - fortunately she loved it and now we have it very often.  

 

Yield
2 Servings
Preparation time
10 minutes
Ingredients
1 1⁄2 lb Steamers
1 c Dry Vermouth
1 T Pernod
1 T Chopped Parsley
4 T Butter (Melted)
Instructions
  1. Put the Dry Vermouth and Pernod in a pan and bring it to a boil.
  2. Rinse the clams and make sure they are all alive (the shells are closed, with the foot protruding).
  3. Add the clams and parsley and cook until the clams open, 5-8 minutes. They are done when the clams are wide open. Discard any that did not open.
  4. Strain the boiling liquid into a cup. This will be used for dipping the clams to rinse away any sand.
  5. Serve the clams hot on a platter with the dipping liquid and melted butter.