Creole Steamed Clams Recipe

Aurora Catering's

Creole Steamed Middle Neck Clams aka (Clam UP, Brady!)
Yield about 50, 2 clam servings

Ingredients
1 LB UNSALTED BUTTER
1 CUP YELLOW ONIONS (Diced small)
1/2 CUP CELERY (Chopped small)
1/2 CUP RED BELL PEPPER (Chopped small) TSP WHITE PEPPER
2 WHOLE FRESH GARLIC PODS (Minced very fine)
1 BUNCH GREEN ONIONS (Chopped fine)
1 CUP WHITE WINE
2 TSP WHITE PEPPER
3 SPRIGS FRESH ROSEMARY
2 TSP RED PEPPER FLAKES

100 MIDDLE NECK SIZED CLAMS
1/2 CUP WHITE WINE

2 BAGUETTE FRENCH BREAD LOAFS (Cut into medallions about 1/2 inches thick)

Method
Use a 12 quart Dutch oven, and over medium heat simmer the first 10 ingredients until the onions are clear (7 - 10 minutes, Do not brown the onions!) Remove the sauce from the Dutch and wipe clean. (See Chef's Notes) At this point the sauce can be stored and refrigerated for future use.

Wash the clams over cold running water, if any clams are damaged or remain open, discard. In a separate saucepan, reheat the sauce if necessary. When ready to steam, add the clams and the additional wine to the Dutch oven, cover tightly; cook over high heat. After 3 -5 minutes steam will be apparent. Remove the lid and gently stir the clams to bring the ones that were on the bottom to the top. Add the heated sauce to the clams and stir again insuring that the sauce covers all of the clams. Serve...

Plate Presentation
IF any clams have not opened, remove and discard.

Place the baguette medallions in a basket. Strain the clam liquid from the Dutch oven and place in a heated fondue pot. Allow the guests to choose a piece of bread, tongs to remove the clams, and a spoon to ladle the sauce over the clams and bread.

Chef's Notes:
The reason to remove the sauce is that there is a possibility of burning the sauce when the clams are steamed.... So it is best to remove it and add it after the clams are steamed...

This is the recipe that I used to win the Finn McCools 2012 Super Bowl Cook Off.

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