Fresh seaweed adds a delicious saltiness to the clam broth. I used a large bamboo steamer when testing the clams but a metal steamer basket will work just as well. Yield is 4 servings.
1 lb(s) littleneck clams, scrubbed and rinsed
2 cup fresh seaweed
2 Tbsp butter
1 Tbsp finely chopped shallot
2 tsp finely chopped garlic
1 Tbsp finely chopped pancetta
1 tsp finely chopped red finger chile
1 bay leaf
1 sprig fresh thyme
1 cup white wine
½ cup vermouth
½ tsp chopped fresh thyme
Coarse salt and freshly cracked black pepper
1. Put seaweed in a steamer basket to form a nest.
2. Put clams in nest.
3. In a pot large enough to fit the steamer basket, heat 1 tbsp. of the butter on medium-high heat.
4. Add the shallots, garlic, pancetta, chile, bay leaf and thyme sprig.
5. Cook for 2 to 3 minutes, until the shallot is softened.
6. Add the wine and vermouth and bring to a boil.
7. Put the steamer basket in the pot and cover tightly.
8. Steam clams 5 to 7 minutes or until they open.
9. Carefully remove steamer basket from pot and divide clams among 4 bowls.
10. Add the remaining 1 tbsp. butter and the chopped thyme to the pot.
11. Cook on medium heat for 1 minute.
12. Check for seasoning.
13. Pour the sauce over the clams.
See more: Shellfish, Steam, North American, Side, Canada Day
https://www.foodnetwork.ca/recipe/pei-clam-steam/3445/
