Parker’s Steamer Clams
- 2 pounds steamer clams
- 2 T. butter
- 1 small onion, chopped
- 2 T. minced garlic
- 2 C. red wine
- 2/3 C. Parker’s Hangover Tonic
Saute onion and butter over medium high heat. Add garlic, wine, and Parker’s and bring to a boil. Add clams and turn down heat to simmer, cover and cook 8-12 mins or until clams have opened. Discard any clams that have not opened.
~We had some friends coming over for dinner one night. As expected, many varieties of Caesars would be served and enjoyed. While wandering through the grocery store, Clamato in hand, I noticed the butcher putting out fresh steamers.
“Are those fresh, like…really fresh?”I asked.
He responded, “Yeah, they got flown in today, and we’ve got a great price on em!”
Sooooo…I’m walking to the checkout counter with my Clamato, steamers, celery, olives, cheese, (you get the idea), and I’m wondering, Now how should I cook these impulse-buy-clams? Of course! Parker’s Hangover Tonic! We can create a new recipe! I’ve cooked clams before, and I’ve used a white wine. This time, I was out of white wine, but there was a nice bottle of Cabernet at hand, so I thought, What the hell, it’s an experiment, let’s go for it. When our guests arrived, casually late, there were only six steamers left, as my wife and I had gone a bit overboard with quality control.
As they walked in the door we heard, “Oh, something smells excellent!”
“Now here is something new you might like to try,” I replied.
When the remaining six steamers were devoured, before I could even take their coats, one question remained “Where are the rest, staying warm in the oven?
“Uh, no. Um, what Caesar can I get started for you? Traditional, bacon or cucumber?”