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A Spanish friend of mine tells me that his criteria for a great meal involves “the three B’s”. They are: bueno, bonito, y barato – which means good tasting, good looking and cheap.
Well, my friends, this quick little appetizer hits all three of those and is super quick to make as well!
First you’ll need some clams. If you have an Asian Market in your neighborhood, you’ll most likely find a lively seafood section in back. Scoop up some clams (however many you think you’ll need) and head on home.
Glug some ACADÉMIE Blend #2 in a pot and bring it to a boil for about five minutes to boil off the alcohol. While that’s going on, grab your clams. Scrub ‘em with a brush under cold water. Get the sand and grit off.
Then drop a steamer (we used a steamer insert that fans out to fit the inside of my pan) into your pot over the wine. Add your clams and pop on the lid. Melt some butter while you wait. In about 5-10 minutes, your clams will start violently popping open one right after another (if you haven’t seen this before, it is definitely cool to see). When the action stops, you’re ready to eat!
Pluck each juicy and flavorful clam from its shell with a fork. Then dip it in a little bit of butter and gobble it down.
Tell me that’s not worth 15 minutes of your time!
