Steam clams in the brew kettle

Discussion in 'General Chit-Chat' started by Starter Hops, Apr 26, 2017.

  1. Starter Hops

    Starter Hops Member

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    #1 Starter Hops, Apr 26, 2017
    Last edited: Apr 26, 2017
    For the 3rd year in a row, I used my 10 gal kettle, 3 gal pot and bayou burner to cook steamed clams over the weekend. It was my best version yet, so I'm leaving my recipe here so I can find it again.

    CLAM STEAM -serves 8

    Start with 3 gallons water and bring to boil in 10 gal kettle
    Add 1 whole garlic, thinly slice the cloves
    Add 1 sweet onion, thick sliced
    Add 1 and1/2 stick butter cook 5 min
    Cut 10 bratwurst (w/ natural casing) into 1/3rds add to boil cook 5 min
    Cut 8 ears of corn in half add to boil cook 5 min
    Add 2 lemons, quartered
    Add orange, quartered
    Add thyme, decent amount
    Add cilantro, smaller amount than the thyme
    Add orange/blackpepper spice blend, smaller amount than the cilantro
    Dump in 100 clams, reduce heat and wait for the magic

    Get guests started with a first round with what you can pick out using tongs. Once they are occupied, transfer the broth out using the ball valve to the 3 gal pot. Proceed to remove the rest of the food by dumping the kettle contents onto a tray for serving. Divide into piles. Serve with melted butter.

    CLEAN the boil kettle ASAP so the butter doesn't stick to the sides during coagulation. Oxyclean.

    PS don't forget ice for the keg
     
    jeffpn likes this.
  2. jmcnamara

    jmcnamara Well-Known Member

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    awesome, this makes me anxious for crabs too!

    you ever think of saving those shells for a clam stout or something? or brewing a beer that complements the cilantro, lemon, and other herbs you've got going on

    and thanks for the tip on the ice;)
     
  3. Starter Hops

    Starter Hops Member

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    Yup, had on hand a 5gal corny full of freshy Comet/Tahoma DIPA. Dad's a stout guy and even he liked drinking this with his clam plate.
     

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