June 1, 2017
You can’t get any faster and easier than a pot of steamed clams — a common dish in the Maritimes, it’s perfectly summery patio food. Steam a pound or two of fresh PEI clams, finish them off when a splash of cream, a squeeze of lemon and a handful of parsley or other fresh herbs, and serve them in a shallow bowl or straight from the pot, with a crusty Co-op Gold d'Or Pure Artisan Baguette to mop up the juices. It’s a simple dish whether you’re feeding two or ten — and easy to add a Canada 150 Berry Cake for dessert!
If clams aren’t your favourite, you can use the same method to cook a pot of fresh mussels. Serve the rest of the bottle of white wine alongside for a perfect pairing.
2 Tbsp. butter
2 green onions, chopped
2 garlic cloves, crushed
1-2 lb fresh PEI clams, scrubbed
1/2 cup white wine or chicken stock
juice of half a lemon
splash of heavy cream or half and half
chopped fresh parsley or other fresh herbs, for garnish
Set a medium saucepan over medium-high heat. Add the butter and sauté the green onions and garlic for 2-3 minutes, until soft. Add a glug (about 1/2 cup) of white wine or chicken stock to the pan, add the scrubbed clams, cover and steam for 5 minutes, or until the clams open. (Discard any that don’t open.)
Remove from the heat, add a squeeze of lemon juice and splash of cream. Pour into a shallow dish, scatter with parsley and serve with a crusty baguette to mop up the juices. Serves 4-6.
Written & Developed by Chef Liana
Your lights are up and the tree is a marvel. Every single ornament is hung with care and precision.
Charcuterie is no longer reserved for fine European bistros or large catered events.