2 qt Steamer clams, medium *
LIME, CHIVE, MUSTARD MAYO:
1 x Egg yolk, large
1 tb Lime juice, fresh
1 1/2 t Dijon-style mustard
3/4 c Oil **
1/2 t Salt (or to taste)
1 pn White pepper, fresh
2 t Chives
1/4 t Lime zest, fresh ***
3 dr Tabasco
* about 3 pounds ** corn, peanut, or other mild vegetable oil, NOT olive. *** colored rind only, no pith. Steamer (or soft-shell) clams are naturally tender enough to be cooked, chilled, and sauced for a vivid and satisfying first course. The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too. Small quahogs (on the East Coast) or Manila or other local hard clams (West Coast) may be substituted for steamers. Because their shelled-out meats are firmer and their necks needn't be skinned, they tend to be neater morsels than the raggedy soft-shells, but steamers hold the edge from flavor. Be sure to steam hard clams just until they begin to open; they can toughen in a flash if over-cooked. Boil half an inch of water in a large pot. Add the well-scrubbed clams (see STORING & CLEANING CLAMS), cover, and bring to a boil over high heat. Uncover (to prevent boiling over) and cook, shaking the pot or stirring the shellfish whenever the foam boils high, for 2 or 3 minutes, or just until all the clams have opened. Pour the potful into a collander set over a big bowl; reserve the broth. When the clams have cooled, shuck them, pulling off and discarding the rubbery ring of membrane encircling the bodies as well as the loose, dark skin covering the "neck," or siphon. Place in a big bowl. Strain the broth onto the clams through cheesecloth in a sieve; stop pouring before any sand appears. Stir and swish the clams through the broth to further desand them (some grains always survive the earlier steps). Lift out the clams with a slotted spoon and set them aside. Let the broth settle, strain it again, and repeat the clam rinsing and draining, twice if it seems a good idea. Chill the clams. Refrigerate or freeze the broth for a future chowder or sauce. No more than 3 hours before serving, drain the clams again and fold them into about half the mayonnaise. Refrigerate. To serve, divide the sauced clams among seafood cocktail glasses or small glass bowls. Top with more mayonnaise; garnish with a leaf or two of green stuff parsley, coriander, watercress, or baby lettuce. LIME, CHIVE, & MUSTARD MAYONNAISE: Whisk together the egg yolk, lime juice, and mustard. Whisking hard, begin adding oil a few drops at a time, beating in each addition completely before adding more. After the mixture has thickened, add the remaining oil in a thin stream while beating rapidly. Season with salt, pepper, chives, lime zes, and Tabasco. Taste carefully; the mayonnaise should be highly seasoned, so add more lime juice, mustard, pepper, and/or Tabasco if needed, but be cautious about the salt :
the clams will supply enough brininess for most tastes. Refrigerate until needed. STORING & CLEANING CLAMS: Store fresh clams in the refrigerator with a light covering, not airtight. Clean them as close to cooking time as possible. To clean, scrub the shells under the running cold tap with a vegetable or potato brush; give special attention to the hinges. Cover with fresh water and soak for an hour or so, stirring them about once or twice. Lift them out of the soaking water to leave behind the sand they will have shed. -- from MRS. WITTY'S HOME-STYLE MENU COOKBOOK, by Helen Witty
How To make Steamed & Chilled Clams w/Lime, Chive, & Mustard Mayonnaise's Videos
*HUGE TRADER JOE'S GROCERY HAUL + TOUR the ENTIRE FREEZER SECTION!! // SUMMER JULY 2020 // Rachel K
HEY!!! These are OUR HEALTHY GROCERIES for my family of 5. I also take you on a tour of the ENTIRE FREEZER SECTION, which was highly requested from you guys! I love to show you all of our groceries that are allergy friendly as well. We are gluten free, dairy free, egg free, and corn free, and try to do vegan and vegetarian meals several times a week. I do intermittent fasting and eat everyday from 11-6! I hope you enjoy!
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Martha Stewart Makes Her Favorite Summertime Dishes | Martha Supercuts | Martha Stewart Living
In this video, join Martha Stewart for a summer food extravaganza! Watch as she prepares a delectable spread of summer favorites, including crisp and colorful crudité, perfectly golden onion rings, tender steamed artichokes, and her homemade barbecue sauce. With Martha's expert tips and techniques, you'll be inspired to elevate your summer cooking game and impress your guests with these delightful dishes. Get ready to savor seasonal flavors like never before!
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00:00:00 Introduction
00:00:07 Classic Cocktail Sauce
00:03:45 Tartar Sauce
00:05:50 Onion Rings
00:10:18 Crudo
00:14:06 Boston Baked Beans
00:19:19 Tomato Confit
00:23:59 7 Bean Salad
00:27:04 Kansas City BBQ Sauce
00:31:53 Lemon Confit
00:36:07 Basic Vinaigrette
00:42:42 Vegetable Tian
00:47:31 Steamed Artichokes with Tarragon Butter
00:53:08 Pickled Onions
00:58:015 Mixed Bean Crudité
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Martha Stewart Makes Her Favorite Summertime Dishes | Martha Supercuts | Martha Stewart Living
Claire Saffitz's Perfect Lobster Roll Recipe | Dessert Person
Claire Saffitz's Perfect Lobster Roll Recipe | Dessert Person
Join Claire Saffitz on a trip to her family's Cape Cod home as she whips up the perfect Lobster Roll in her signature style. The essentials are laid out: fresh lobster, a dollop of mayo for that creamy goodness, a hint of Dijon mustard to keep things interesting, a dash of cayenne pepper for a subtle kick, and, of course, those must-have split-top hot dog buns. It's a recipe that's more like a family tradition—a nod to the easygoing days spent by the coast.The star of the show is, of course, the lobster. Claire's technique and choice of ingredients turn this simple roll into a flavor-packed experience.
#ClaireSaffitz #Seafood #lobsterroll
Ingredients:
Lobster
Mayo
Dijon mustard
Cayenne pepper
Celery salt
Chives
Lemon
Tarragon
Celery
Salt
Cracked black pepper
Butter
Split-top hot dog buns
Special Equipment: Skillet for buns
Chapter Breakdown:
00:00 Intro
01:39 Ingredients & Special Equipment
02:43 Make the Lobster Roll Filling
08:02 Griddle the Buns
11:12 Serve
12:45 Cat cam
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How to eat Korean BBQ
I like my meat a little rare
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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50 Great Appetizers
Find the best recipes for breakfast, lunch, and dinner. That means eggs, chicken, pasta, and everything else you can imagine, Cooking inspiration on dairy recipe. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow.
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