Lenny is traveling this week. I have a busy week of work that will keep me occupied, and I have a full weekend planned. Brunch with some lady friends, checking out the abandoned train station near us that is hosting an art exhibit as well as a special night with MEM. When Lenny arrives home I am going to surprise him by making one of his favorite recipes that I have not made in a while, this one for Steamed Clams.
Even though I get some “me time” when he travels, I miss having my best buddy, my partner, and my lover around. I miss looking over from this keyboard and seeing him at his desk. I miss teasing him about not putting the dishes in the dishwasher. I miss middle of the day hugs. I miss him making me laugh … all the time. I miss him sticking his arm out during the night to keep me on my side of the bed. I miss lazy weekend mornings laying in bed drinking coffee until 10. Most of all, I just miss him being here, with me. The house isn’t as warm and it is much too quiet.
Dinner for one. Solitude. Time to read while eating. It can be rewarding in a weird way. I found some pretty little clams at the market the other day. I grabbed some leeks and fennel along with a bottle of white wine.
When. I got home I put Angus and Julia Stone on, my newest music obsession, and poured a glass of that wine I grabbed and got to work. I enjoyed every moment of chopping, stirring, drinking and eating . This recipe is lovely, simple and perfect for one or even two.
- Most fish mongers will sell you clams that have been cleaned already. If your clams have not been cleaned then be sure to do so or you will end up with a sandy meal.
- Soak the clams in a deep bowl filled with fresh cold water and a teaspoon of ground black pepper for 20 minutes – not any longer or you will drown them. The black pepper makes the clams spit out the sand.
- Once the clams have soaked us a firm clean brush to scrub off any extra sand, or other oceanic attachments. Then rinse.
Recipe: Steamed Clams
** serves two
- 1 medium leek, cleaned and thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 garlic cloves, finely minced
- 1 lb clams
- 1 cup water
- 1/4 cup wine
- 2 sprigs of fresh thyme
- black pepper
- olive oil
- In a large deep saucepan place the clams and 1/2 cup of cold water.
- Bring to a low simmer.
- Cover and let steam until the clams open up; about 3 – 5 minutes.
- Remove the clams from the water (clam nectar). Set both aside.
- In a frying pan over medium heat add a drizzle of olive oil. Add the leeks, garlic, and fennel.
- Cook until soft, about 5 minutes.
- Add the water (clam nectar) that the clams steamed in and the white wine to the leek mixture.
- Stir and cook over medium-low heat.
- Until slightly reduced about. 5 minutes.
- Add the clams to the broth and gently rewarm for a couple minutes.
More Steamed Clam Recipes you may Enjoy
Steamed Clams in White Wine, Garlic, and Butter – Savory Sweet Life
Thai Styled Steamed Clams – Rasa Malaysia
Sake Steamed Clams – Just One Cookbook
Carrot, Orange, and Sweet Potato Soup with Clams – La Tartine Gourmande