Hot sauce, especially sriracha, is all the rage these days. I know that my own boyfriend has a somewhat unhealthy obsession with the sauce pouring it on everything from eggs to pasta. (While I enjoy sriracha I don’t share in his impulses to put it on every meal we eat) . Restaurants and food trucks have been capitalizing on the trend by coming up with new inventive ways to incorporate the Thai specialty into just about everything you can think of. So today I’m jumping on the bandwagon with these Garlic Sriracha Steamers.
In attempts to win the girlfriend award for the evening I created my own dish with a hot sauce twist. Our farmer’s market (Morristown) has a great fresh fish stand (Shore Catch out of Barnegat Bay, NJ). I picked up a bag of clams to make some steamers for the evening. But these steamers wouldn’t be steamed and dipped in just any old butter. They would be accompanied with some homemade sriracha butter. (making flavor infused butter is very easy in case you are wondering). My stove-top steamers were laced with large cloves of garlic, fresh herbs and a kicked up broth…it was an instant hit.
With only a few weeks left of summer it’s the perfect opportunity to set up one last clambake. Serve the clams with a large chunk of bread for dipping and some corn on the cob for a quick, simple and low key seafood feast.
…all for the love of the dish
- 50 little neck clams (if you buy from fish market this is the typical bag size)
- 1 & 1/2 cups of water
- 8 tbsp (1 stick) of softened butter
- 4 cloves fresh garlic (minced)
- 1 & 1/4 tbsp of sriracha
- 3-4 spring of parsley chopped for garnish
- Make the butter about 30 minutes to an hour in advance. Mix the softened butter with sriracha. You can do this with a hand mixer or spoon. Once fully whipped, put into a small dish and return to the fridge until ready to cook.
- Prep the clams by putting the them in cool water for 10-15 minutes. (This allows the clams to self-clean and spit out any extra sand). Then clean each clam under running cool water using the back of a sponge (This will also remove any extra grit or sand). Be sure to discard any clams with broken shells or that have cracked open.
- Bring the water, 6 tbsp of the butter, and all of the garlic cloves to a boil over medium/high heat in a large, deep frying pan. Add the clams and cover. Cook until all shells have opened (about 5-7 minutes). Remove any clams that have not opened.
- Melt the remaining 2 tbsp of butter and serve with the clams for dipping. Garnish the clams with parsley.