John Short's Surfside Steamed Quahogs
Ingredients
- ¼ bushel of clams, rinsed
- 2 sticks unsalted butter
- 2 medium onions, roughly chopped
- 4 cloves garlic, minced
- 2 medium shallots, chopped
- Half a bunch of scallions, chopped
- Half a bottle of white wine (or so)
- Crusty bread (for dipping)
Instructions
- You’ll need a portable outdoor burner or stove and a Discada (or a steel barbeque disc blade with handles, known as a “cowboy cooker”). Find a place that’s sheltered from the wind and safely position the stove, light the flame, and get the Discada smoking hot. Add the butter and let cook until melted and browned. Add onion and cook for 3-5 minutes. Add shallots, scallions, and garlic. Cook for ~5 minutes. Add rinsed clams to the mix and douse with half a bottle of white wine. Let steam until all the clams have opened. Enjoy at a nearby beach table with friends and loved ones (as well as bread and the rest of the wine, too).
