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Mussels, Clams & Bread for the Broth π¦ͺ
Published about 9 hours agoΒ β’Β 3 min read
Hi Reader,
There are dinners that encourage impeccable table manners. β Shellfish is not one of them. β Put a steaming bowl of mussels or clams in front of me and within minutes Iβm using an empty shell as tweezers, broth is running down my wrist, and The One is quietly sliding another napkin in my direction. I know what I look like. I simply donβt care. β The broth is what you came for, isnβt it? β The mussels or clams open and spill all that briny liquor to whatever youβve got burbling beneath them: tomatoes and chorizo, cider, beer, garlic, herbs. Suddenly, what started as cooking liquid becomes something youβd happily drink straight from the bowl if civilization didnβt insist otherwise. β And then thereβs chowder: creamy New England style, brothy Carolina style, or whatever version makes you want to curl both hands around the bowl. On a chilly October evening, few things taste more satisfying. β Just promise me one thing. β Put plenty of bread on the table. Leaving that broth behind would be a sin. β And I was raised Catholic. I know from sin.
Shellfish Rules to Live By
Start with good shellfish. Mussels and clams should smell clean and briny, not aggressively fishy. Discard cracked shells, and if an open one doesnβt close when tapped, into the bin it goes.
Build the broth before the shellfish goes in. Garlic, onions, chorizo, tomatoes, cider, beer: whatever your recipe calls for, give those flavors a head start. The shellfish cooks quickly, so the broth has to be finished before it goes in.
Donβt cook the life out of them. Cover the pot and cook just until the shells open. Tender mussels can become little rubber erasers surprisingly fast.
For chowder, think gentle. Once dairy enters the picture, keep things at a quiet simmer rather than a furious boil. You want creamy and comforting, not a dairy crime scene.
And for Godβs sake, serve bread. Sourdough, Italian bread, anything with enough backbone to drag through the bottom of the bowl. The shellfish may get top billing, but that last broth-soaked piece of bread is often the best bite of dinner.
Steamed mussels with chorizo and tomatoes is not only simple, it's open to some interpretation. Find some mussels, maybe some chorizo, white wine, and a few flavorful additions. Add chile flakes, different spices, a dab of tomato paste. You do you--that's the whole point here.
This dish is great for a laid-back dinner party, with particular emphasis on the laid-back part. The sweet and briny mussels are a big part of what makes the dinner both company-worthy and stress-free.
New England clam chowder is a classic creamy soup made with clams, bacon, potatoes, leeks, shallot, white wine, and cream base that's luxuriously creamy. This adds poblano peppers for a little kick. Cold weather comfort food at its finest.
This North Carolina clam chowder has a light broth that lets the clamminess of the soup come through. It comes together easily with fresh, frozen, or canned clams along with bacon drippings, potatoes, and clam juice. Here's how to make it at home.
Steamer clam chowder is my idea of the perfect New England chowder. This keeps things simple yet spectacular with clams, bacon, potatoes, and ladlefuls of creamy broth.
These steamed mussels in beer are made with ocean-fresh mussels, Heineken, garlic, butter, parsley, lemon, and a big pot. Wicked easy summer entertaining.
Baked seafood imperial, a riff on crab imperial, is a mix of crab, shrimp, scallops, and calamari tossed with cream, Old Bay Seasoning, tarragon, and herbs. The imperial is then mounded into clams shells, breaded, and baked.
This sourdough bread is easy to make with only starter, bread flour, water, and salt, and the finished artisan loaf has a crunchy crust and tender crumb. Here's how to make it.
No-knead Italian bread is a lot easier than you. might think. The kneading is replaced by a longer rise time, so you'll need to plan ahead but the rustic, crusty, chewy bread is definitely worth the wait.
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
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