Clams in Garlic Sorrel Cream
Chef Eric Adjepong's steamed clams get a burst of bright flavor from green, tangy sorrel. If you can't find sorrel, or it's out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don't skip the warm crusty bread to soak up the delicious sauce.
Manila Clams with Shiro Dashi and Basil
蛤蜊经常被覆盖和轻轻蒸发，直到它们打开。在这里，厨师Trigg Brown烹饪它们在高温下露出到从烹饪液中蒸汽并同时浓缩香料。结果：嫩，多汁的蛤蜊，含有丰富的肉汤，只有15分钟。
Steamed Clams with Tomatoes and Basil
蛤蜊伤？我知道它听起来不可能。他们没有钳子，如螃蟹。或爪子，如龙虾。And yet, there I stood, at last year’s Memorial Day picnic, my shucker in one hand and the other raised over my head, bleeding into a makeshift tourniquet made from my hosts’ ornamental kitchen towel, attracting a lot of the wrong kind of attention. The wound healed, but I don’t shuck clams any more. It feels too risky.As the anniversary of my clam encounter drew near, I began to wonder, how was I supposed to cook clams this summer without shucking them? But then, an inner voice reminded me of the generosity of the clam—namely, its willingness to be steamed open.This recipe starts by cooking down some cherry or grape tomatoes in garlic oil in a Dutch oven until they take on a jammy consistency, which intensifies their sweetness. The clams go into the pot with some white wine (use a good one, and drink the rest), where they are slowly coaxed open until their briny, sweet juices run free and mingle with the tomatoes. Finish the dish with a fistful of perfume-y basil, or whatever tender-leafed herb you have on hand. There will be plenty of brothiness to soak up, which I recommend doing with bread that has been grilled with olive oil and rubbed with garlic just as it comes off the heat.I like rolling up my sleeves and serving the clams straight from the pot, which invariably turns the meal into a communal affair of bumping each other’s elbows out of the way to get to the bottom where all the good stuff generally lies.As you’ll clearly need more than the wine you’ve cooked with, I recommend moving on to a light- to-medium-bodied red such as Pelaverga—Castello di Verduno是我最喜欢的生产者之一。Pelavergas价格合理，明亮，并与任何事情吻合。只有少数生产商越来越多的制片人，他们的Doc位于Barolo外面，所以您可以更加了解您的玻璃杯，以便您在价格的一小部分获得Barolo样的葡萄酒。亚搏电竞
罗德岛式蛤蜊馅饼
Quahogs, also known aschowder clams, are the Godzilla of the bivalve kingdom. As big as a fist, their meat is full of briny flavor but can be a bit tough when cooked. The solution? Steam and chop the clam meat before folding it into a stuffing with good company: Portuguese linguiça, red bell pepper, garlic, and fresh herbs. Packed back into their shells and roasted, “stuffies” are a hearty way to enjoy quahogs and a staple of summer meals in Rhode Island.
Baked Clams with Bacon and Garlic
In this ultimate version of baked clams, chef Daniel Humm includes chopped clams in the filling, doubling down on briny clam flavor. Bacon, parsley, lemon and a touch of Parmigiano-Reggiano cheese add a savory, herby kick.幻灯片：
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Clams Carbonara
波士顿厨师Matt Jennings的面团结合了两个美丽的东西：咸，富含Carbonara和Spaghetti Alle Vongole，用Briy New England Clams准备。幻灯片：
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