Steamers And Broth Recipes

Steps:

• Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
• *Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
• Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
• Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
• *To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.

Steps:

• Heat grill to high.
• Place a large kettle on the grill, add wine and bring to a boil. Add the steamers, cover and steam until opened, discarding any that do not open. Remove steamers to a large bowl with a slotted spoon.
• Bring liquid back to a boil and reduce by half. Whisk in the red chile pesto and honey. Season with salt and pepper and stir in the cilantro. Pour the mixture over the steamers and serve immediately.
• Place chiles in a bowl and cover with boiling water; let sit until soft, at least 30 minutes.
• Remove the chiles from the liquid, reserving the liquid, and coarsely chop. Place the chiles in the bowl of a food processor along with 1/4 cup of the soaking liquid, honey, cilantro, garlic and pine nuts and process until smooth. With the motor running, slowly add the oil until emulsified; season with salt and pepper.

Steps:

• In a large skillet over medium high heat heat oil.
• Put 1/4 cup flour, salt and pepper in a baggie or pie dish and dredge beef in flour mixture.
• Brown beef cubes in skillet.
• Remove beef from skillet and place in a heat-proof bowl that will fit in steamer.
• Add onions and garlic to skillet, cooking until browned (5 minutes).
• Pour in beer and vinegar, bring to a boil and pour over meat.
• Stir in sage, salt and pepper.
• Cover bowl with foil or a lid and place on steamer rack.
• When steamer water comes to a boil, place rack in steamer and steam for 1 hour (check water level in steamer you may need to add more water).
• If you want you can steam potatoes and cabbage with the meat about 35 minutes before meat is done add potatoes.
• Pour off liquid through a strainer into a saucepan.
• Place saucepan over medium heat and bring to a boil, gradually adding 1 tablespoon flour mixed with 1 tablespoon butter, stirring until sauce thickens.
• Place cabbage wedges (if using) in steamer and steam for 6-8 minutes.
• Pour sauce over meat and potatoes.