Soft Shell Clams

Steamed Littleneck Clams in Saffron Broth with Butter

(Single Serving, multiply by how every many people you are trying to feed)

Ingredients:

  • 12 littleneck clams, scrubbed

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1/2 shallot, finely chopped

  • A pinch of saffron threads

  • 1/4 cup dry white wine

  • 1/2 cup seafood or chicken broth

  • 1 l-2 tablespoons chopped fresh parsley

  • 2 tablespoons unsalted butter

  • Salt and black pepper to taste (no salt is needed because the clams are very briney) 

  • 1/2 Lemon juiced 

  • Crusty bread for serving

Instructions:

  • Prepare the Clams: Scrub the littleneck clams under cold running water to remove any dirt or sand. Discard any clams that are cracked or open and won’t close when lightly pressed.

  • Saffron Broth: In a small pot or saucepan, heat the olive oil over medium heat. Add the minced garlic, chopped shallot, and saffron threads. Sauté for 2-3 minutes until the garlic and shallot are fragrant and the saffron releases its color and aroma.

  • Adding Liquids: Pour in the white wine and allow it to simmer for 2-3 minutes to cook off the alcohol. Add the seafood or chicken broth to the pot. Bring the mixture to a gentle simmer.

  • Steaming the Clams: Add the cleaned littleneck clams to the pot. Cover with a lid and let them steam for 5-7 minutes, or until the clams open. Discard any clams that haven't opened after cooking.

  • Butter and Seasoning: Once the clams are cooked, add the butter to the broth. Let it melt into the broth, stirring gently to incorporate. Season the broth with salt and black pepper if needed and a squeeze of fresh lemon juice. Stir in the chopped fresh parsley.

  • Serve: Serve with slices of crusty bread to soak up the flavorful broth.

Summer Seafood Grilling Menu

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 40 min
Serves: 5

Ingredients
For the streamers:
· 1 cup water
· 1 ½ cups beer
· 2 scallions, chopped
· 1 bay leaf
· ½ stalk celery
· Black pepper
· 2-4 lbs steamer clams
· Melted butter


For the grilled cod:
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon oregano
· 1 teaspoon thyme
· 1 teaspoon cayenne
· 1 teaspoon celery seed
· 1 teaspoon salt 
· 1 teaspoon black pepper
· 1 teaspoon all spice (optional)
· 1 teaspoon ground cloves (optional)
· 1 lb cod 
· 3 tablespoons olive oil

For the scallops:
· 1 lb scallops
· 1 tablespoon butter
· 1 teaspoon Old Bay
· Pinch of salt
· Black pepper, to taste
· 1 teaspoon garlic powder 


Directions
For the steamers:

Add water, beer, scallions, bay leaf, celery and black pepper in a pot and bring to a boil. Add steamer clams and cook until they open (7-10 minutes). Discard unopened clams. Strain broth and reserve for rinsing shucked clams. Serve with melted butter. 

For the grilled cod:

Preheat grill to medium-high heat. Clean and oil grates. 

Make a spice blend with paprika, garlic, onion, oregano, thyme, cayenne, celery, salt and pepper and you can add all spice or cloves if you choose. Lather fish lightly in a little olive oil and dredge in spice blend. 

Grill skin side down on medium-high indirect heat for 4 to 5 minutes and flip fish, cook for another 3 to 4 minutes till the fish just barley becomes flaky.

Fish will not stick to the grill grates if it is cooked enough - if the fish is sticking let it cook a little longer before flipping.

For the scallops:

Melt a tablespoon of butter in a pan. Sprinkle scallops with Old Bay, salt, pepper and a little garlic powder. Make sure skillet is hot, add scallops. Sear scallops on one side, flip and sear another 1-2 minutes on the other side. Serve hot.


Serve this seafood dinner with grilled corn, caprese salad and sautéed peppers.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.