That’s where Mahon found her concept: a seafood steam pot shop where you take home the ... more Northern, like a clam bake or ...
In the pot, they're total superstars ... just not the chowder zone. New England steamer clams, for instance, tote a brittle ...
Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...
Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...