Vlog Style Cook With Me! Steamed Clams, Roast in Crockpot, Brussel Sprouts & Riced Cauliflower!
Email:
lizzierkitchen@gmail.com
MUSIC IN THE VIDEO COURTESY OF BENSOUND:
Steamed Clams:
I used about a dozen littleneck clams washed really well
Juice of half a lemon (or about 2-3 tablespoons)
2 large garlic cloves
1 cup of dry white wine (I used a French Chardonnay)
6 tablespoons of unsalted butter
Salt/Pepper To Taste
Red Pepper Flakes (optional)
In a large pan I melted the butter. I pressed in the garlic gloves and sautéed until fragrant. Then, I added in the wine, lemon juice, salt, pepper, and red pepper flakes and let it come up to a simmer and let it reduce down for about 5 minutes. I added in the little neck clams and covered the pan. It took about 7-9 minutes for the clams to open. Do not overcook the clams – keep a close eye on them until they are all opened. A few may not open; this means they are not good and should be discarded. Serve warm.
The roast I used was a top round – I just put it in the slow cooker on low for 8 hours in about 4 cups of beef gravy!
Brussel Sprout recipe is from Mastering The Art of French Cooking Volume 1 – available here:
My Refrigerator Meal Planner: