Steamers, Lowb-staah Rolls and Whoopie Pies

Steamed Clams with Saffron and Linguica

Bangor, Maine is very far from San Francisco. I was born there, grew up in Pennsylvania and I have lived in California for over 15 years. So much of what I love here reminds me of the coast of Maine. The rocky beaches and very cold water, the fishing culture, the tide pools and the cool, evergreen forests all bring back memories of New England summers. Most of my family still lives there now; all near the coast and it is a thrill to return.

After we moved away, we still spent most of the summer there. I vividly remember my grandfather's rustic cabin on a bluff, overlooking the ocean. The moss covered forest floor would sink beneath my tiny sneakers as I searched the woods for pieces of sparkly mica (a shimmery rock), hidden patches of Lilly of the Valley and the elusive wild orchid, the Lady Slipper. The seacoast smell combined with wild rose and pine is my favorite scent memory of all time.

And then we have the food memories. Although were not at all rich, we ate clams and lobster all the time. It is the birthright of every New Englander to enjoy steamed clams and seafood on a whim, followed by the (newly rediscovered and now trendy) Whoopie Pie. Even the local McDonald's serves Lobster Roll sandwiches! But I digress, steamed clams are my focus today, or "Steamers" as we call them. Like so many "Mainers" before us, we used to go down to the muck in low tide with our clam forks and wooden mesh baskets and dig clams. We could see the tiny breathing holes where each clam was located and dig down into the black sulfur smelling mud, uprooting clams by the dozen with angry gulls bickered overhead. From the suctioning sound of the muck, to the smell of the drying seaweed, to the feeling of abundant anticipation, I long for it to this day. Sadly, the price of lobster has gone way up, but you can get clams for a good price and they are quite quick and easy to prepare.

I am still "seafood crazy" and a big part of that passion comes from truly understanding how to properly cook seafood. Most people overcook seafood and fish, turning delicate and flavorful fish into dry or rubbery bits, losing all flavor texture and nutrients.

The key is to NOT OVERCOOK it, and with seafood the difference can be a matter of one minute. I am having a fabulous time working with the Miele Steam Oven, a brilliant wall unit with a water reservoir made with healthy, perfectly timed cooking in mind. I adapted a recipe from Miele's excellent website and this recipe can be prepared on either a cook top or in the Miele Steam Oven. With the steam oven, you can time the clams perfectly and since the oven is a sealed cavity, the heat is distributed evenly throughout. On the cook top, you just cover the clams with a lid and remove them bit-by-bit as soon as they open. 

All seafood if affected by "carry over" which is the residual cooking that happens after food is removed from the heat. You have to take it into account in your cooking. Clams will "carry over" and finish cooking in seconds, especially when you add the cooking liquid back on top of the cooked clams. In this version, I sautéed finely chopped leek, pepper and garlic (called "sofrito" in Spanish or Portuguese cooking). The addition the saffron in the dish can be eliminated, but wow, what warm and sensuous flavor it adds! 

Try this great recipe, Steamed Clams with Saffron and Linguica in a steam oven or on a cook top and tell me what you think. Don’t worry, someone has already gone to the mudflats for you!

           

Steamed Clams with Saffron and Linguica 

{To download this recipe click here}

Steamed clams are one of my favorite foods in the world. I was born in Maine and even after we moved away, I spent every summer there. Steamed clams, lobster; these foods are considered the birthright of New Englanders. I adapted a recipe on the Miele web site at www.mieleusa.com for Clams with Chorizo to be made in the Miele steam oven, or the stove top. I changed the recipe to reflect a Portuguese flavor profile substituting linguica sausage for the chorizo. I love this version of my favorite childhood food by way of Portugal!

Ingredients 
• 1 teaspoon whole saffron threads, crushed
• ¼ cup boiling water
• ¼ cup extra virgin olive oil
• ½ cup finely diced linguica (a Portuguese spiced sausage)
• 1 medium pasilla, red or yellow pepper, about ¾ cup diced
• 1 small onion, finely chopped or one large leek cut in half and sliced
• 4 garlic cloves, peeled and minced
• 2 ripe plum tomatoes, seeded and chopped
• ½ teaspoon red pepper flakes
• 1½ cups dry white wine
• 1 bay leaf
• 1 teaspoon fresh thyme
• 2 teaspoons paprika
• ½ teaspoon ground black pepper
• 3lbs. (about 50) clean little neck clams
• ¼ cup chopped fresh Italian parsley
• ½ cup chopped fresh cilantro


1. Scrub the clams under cold running water with a brush to remove any excess sand. Discard any clams that have opened. Place the cleaned clams in a large solid Miele steam tray or a bowl and set aside.

2. Place saffron threads in a small measuring cup. Add boiling water to allow saffron to steep for 20 minutes.

3. Heat olive oil in a large frying or sauté pan. Add linguica and cook until lightly browned. Add peppers and onions stirring frequently until soft. Add chopped garlic and cook a minute longer.

4. Stir in the tomatoes, red pepper flakes, white wine, saffron mixture, bay leaf, thyme, paprika, and pepper. Allow this to reduce over medium-high heat for 4 to 5 minutes to concentrate the flavors.

5. If using the Miele Steam Oven: Pour this mixture over the clams and cover the tray with foil. Place in steam oven. Select CUSTOM and set the duration for 5 minutes, adding more time as needed until all of the clams have opened. On the cook top: Add clams to the pan and place lid on top, cook 5-8 minutes. As clams open up, remove the open ones from the pan with a slotted spoon to heat proof bowls. Pour sauce on top of clams, top with chopped herbs and serve with crusty bread for dipping.