Having some fun out on the patio during the weekend is one of our favorite pastimes, and for those that haven't figured it out yet ... having fun = food.
For this snack I steamed up a batch of clams, but it was the accompaniment I served them with that stole the show. Browned butter is a great flavor enhancer, and perfect for serving with steamed shellfish (or for basting a steak).
Browned butter is incredibly simple to make, and leaves a world of opportunities in terms of flavor you can add to it. For this dish I pulled some fresh sage from the garden, but really any fresh herb will do.
Sage Browned Butter w/ Clams
12 Little neck clams
3 tbsp butter (I prefer a nice European butter like Plugra, but any butter will do)
1 large fresh sage leaf
Use an in pot steamer to steam the clams until they all open ... a larger pot ensure the clams have space to open. If you use a smaller pot you may need to adjust the clams once some open to ensure the others aren't prevented from doing so.
Melt the butter in a heavy sauce pan over medium heat. While the butter is melting, cut the sage into strips. Once the butter begins to foam, stir often with a whisk until the foam dissipates. Add the sage and continue to cook for another couple of minutes (actual time will depend on the size of the sauce pan and how much of the butter is in contact with the bottom of the pan). Once the butter has turned a nice caramel color, remove from heat and strain (this will remove the pieces of sage, not a required step) into a small ramekin to serve. Enjoy!
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