Easy Pacific Northwest Steamers Recipes

Steps:

• In a large non-reactive pot with lid, melt butter.
• Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
• Heat just to a simmer and stir in mussels or clams.
• Cover and steam 4-7 minutes till shells have opened.
• Discard any that have not opened.
• Put clams in individual bowls and ladle broth over.
• Serve with crusty bread for sopping.

Steps:

• Rinse and drain clams; set aside.
• Heat olive oil in large heavy pot over medium heat.
• Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
• Add sherry and water and heat until steaming (about 1 min).
• Add clams, cover pot and cook 5 minutes.
• Add butter and stir gently until well blended with juices.
• Ladle out clams into a large serving bowl.
• Remove any clams that did not open all the way.
• Pour remaining juices over clams.
• Serve hot with fresh bread on the side.
• I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
• Don't forget another bowl to throw the shells in!

Steps:

• heat the two cups of milk until it is as hot as coffee shop bought hot chocolate. Probably about 1:30 seconds depending on what kind of microwave you have. Note:do not curdle the milk.
• Put vanilla flavoring and vanilla creme in a cup and stir.
• Add milk to cup and stir.
• Put on whipped creme.
• If desired, shave some chocolate on top of the whipped creme.
• If you have some other kind of flavoring that you like, you can mix and match the flavoring and the creme.
• If you don't have milk, you can make hot chocolate with water, and that works the same.