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To thoroughly remove sand from clams,
refer to Clams Casino recipe.
Ingredients
½ cup each diced carrot, celery and thoroughly washed leeks (white
portion only)
2 tbsp dry white table wine or dry vermouth
1 tbsp whipped butter
¼ tsp each thyme leaves, salt and pepper
6 each small littleneck clams and medium mussels, scrubbed *
2 large plum tomatoes, chopped
1 tbsp chopped fresh Italian (flat-leaf) parsley
Method
In 9-inch microwavable pie plate combine vegetables, wine (or
vermouth), butter, thyme, salt and pepper.
Cover with vented plastic wrap and microwave on High (100%) for 4
minutes, until vegetables are softened, stirring once halfway through
cooking.
Stir vegetables and move to center of plate.
Arrange clams around outer edge of plate with hinged side of each clam
toward rim of plate, leaving a space between each clam.
Cover pie plate loosely with plastic wrap and microwave on High for 3
minutes, until clam shells begin to open and turn white, rotating plate
½ turn after 1 minute.
Arrange mussels between clams on plate with hinged side of each mussel
toward rim of plate; top vegetable mixture with tomatoes and parsley.
Cover pie plate loosely with plastic wrap and microwave on High for 2
minutes, until mussel and clam shells open, rotating plate ½ turn
halfway through cooking.
MAKES 2 SERVINGS.
* Six littleneck clams will yield about 1
ounce cooked seafood and 6 medium mussels will yield about 2 ounces
cooked seafood. |
