Steamed clams are one of our favorites, since we both grew up on steamers. It’s hard to find them down here, but we did get some cherrystones today, and they were great steamed in a beer, garlic, and parsley broth. We had this with corn on the cob, grilled kielbasa, and a baguette to soak up the broth – a great end of summer dinner. 🙂 And it doesn’t get much easier than steamed shellfish!
We were looking for a quick, light weeknight summer meal and this was great. I feel like there are only so many ways to prepare scallops (my preference is always seared), but we really liked this sauce! From Bon Appetit, I made it pretty much as listed except I dusted the scallops with flour for a nice sear, and cut out the lemon peel – we don’t love things too lemony. We had this with sautéed squash from our garden and some steamed broccoli (and some of the wine used to cook the scallops 😉 ).
This was a winner from Cooking Light. I did a lot of subbing, since I am doing the 21 Day Fix, and while this meal fit with it perfectly, a couple of tablespoons of oil didn’t. 😉 But this actually seared quite well in cooking spray, and it was really great. We had this with steamed string beans and a brown rice mix.
There is probably no more iconic summer dish for me than steamers; it’s what my family made for most summer holidays, and I could never get enough of them. And now as an adult, you can’t go wrong. It’s easy, it’s relatively healthy (you don’t need THAT much butter) and you it’s even better if you eat it outside. It is hard to find long neck, softshell clams in the DC neck of the woods, so we have to improvise. But it’s STILL good even with littlenecks. And if you happen upon a place to get long necks in DC? Please let me know! 😉 We’ll make do in the meantime. 😉
I got this recipe from my friend Missy, and we had it for Christmas Eve dinner with asparagus and white beans. It was excellent! A lighter Christmas Eve meal before the very heavy one the next day. See the recipe at Missy’s website.
So this is kind of a modified clam bake…I am a born-and-bred New Englander who is allergic to shellfish – the crawly kind, at least. So no lobster, shrimp, crab, etc. Seems sacrilege, doesn’t it? But clams and mussels? It’s on. So when I do a clam bake, it’s unfortunately not traditional – no lobster and no shrimp. Still delicious though! Who can complain about clams and smoked sausage? I throw in some corn and potatoes, a good crisp beer…summer in Connecticut. 🙂
We love anything scallops, and this was a great quick weeknight meal. The sauce created from the bean/spinach mixture was great, though next time I might thicken it up a bit. We served this with tomato bread for a nice dinner. This one came from Cooking Light.
This one is another result of “clean out the cooking magazines frenzy,” and it came from Cooking Light. We really liked it. I changed up the cooking method a little – I skipped marinating the scallops because I didn’t think they would pan sear as well if already wet. I like a nice sear on them, so I took care of that first, then cooked them in the sauce for a minute to get the flavor set in. I served with a side of snow peas tossed with a soy and mirin vinaigrette, which was nice but alas I overcooked the peas. Don’t do that and it’s a great side! 🙂
I know, I know, more mussels. But we *love* them, plus they’re a ridiculously fast and delicious meal for MMM. This is a recipe/method I’ve been meaning to try and always just end up doing my mussels with some white wine, tomatoes, you know the drill. But we really liked this, and I think next time the only thing I would do is increase the curry paste for a little more bite. I served this over soba noodles tossed in the sauce that resulted from steaming the mussels, with roasted bok choy as a side.
The first couple of warm days made me really wish for summer, and a summery-meal seemed in order. Mussels, vegetable panzanella, and beer were perfect. I usually just do a classic wine and tomato broth, but this was a fun change. A smidge too spicy to taste the mussels, but otherwise great! We’ll definitely make it again. Another one from Gourmet, this is as printed. I would just cut the red pepper flakes a tiny bit next time.
Om nom nom! 