Anthony’s Restaurants Steamed Clams Bordelaise

Serve 6 | 15 Min Prep Time   |  15 Min Cook Time

Ingredients

• 4 pounds Live Manila Clams

• 2 ounce Olive Oil

• 1 tablespoon Granulated Garlic

• 2 tablespoons chopped fresh parsley

• 1 Lemon Wedge for garnish

• 2 ounce Melted Butter for dipping

Instructions

1. Wash clams thoroughly.
2. Place all ingredients except lemon wedge and butter in pot with a little water.
3. Cover and steam over medium heat until the clams open.
4. Pour clams with broth into serving bowl.
5. Garnish with lemon wedge.
6. Serve with melted butter for dipping.

Notes

By Anthony’s Restaurants
Recipe Credit: pcsga.org

Clams in Black Bean Sauce

Serves 4   |   10 Min Prep Time   |   30 Min Cook Time

Ingredients

• 4-5 pounds live clams scrubbed

• 1/2 stick butter

• 1 medium onion sliced

• 1 tablespoon lemongrass minced

• 1 clove garlic minced

• 3 tablespoons cooking sherry

• 1/2 teaspoon salt

• 3/4 teaspoon pepper

• 2 tablespoons sesame seed oil

• 3 tablespoons black bean sauce do not drain

• 1 green onion chopped for garnish

Instructions

Recipe Credit: pcsga.org

Steamed Clams and Mussels

Serves 4   |   15 Min Prep Time   |   20 Min Cook Time

Ingredients

• 1 1/2 pounds small live hardshell clams such as Manila, scrubbed

• 1/4 cup butter

• 1/3 cup dry white wine

• 2 tablespoons fresh lemon juice

• 1/2 cup clam juice

• 2 tablespoons garlic minced or pressed

• 2 teaspoons chopped fresh basil or 1/2 tsp dry basil

• 2 teaspoons chopped fresh dill or 1/4 tsp. dry dill weed

• 1 tablespoon chopped fresh parsley

• 2 teaspoons chopped fresh thyme or 1/4 tsp. dry thyme

• 1 pound small live blue mussels scrubbed and debearded

• 1 small tomato diced

• Lemon wedges

• 1 tablespoon finely chopped parsley or other fresh herbs

Instructions

1. Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot. Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open.
2. Remove from the heat and toss in the diced tomato.
3. Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.

Recipe Credit: pcsga.org

Oyster Stew

Serves 6  |  15 Min Prep Time   |  15 Min Cook Time

Ingredients

• 2-1/2 tablespoon fresh bacon fat

• 1 pound onion chopped

• 2 pints fresh shucked oysters with liquid

• 3 cups milk heated

• 1 handfull parsley and onion tops chopped

Instructions

Put fat in a 3 quart saucepan and when hot, add chopped onions. Cook onions until clear but not brown, on slow flame. Add oysters, with liquid, and cook until oysters curl. In meantime, add a handful of chopped onion tops and parsley. Add hot milk. Serve immediately.

Recipe Credit: https://pcsga.org/recipes-nutrition/