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Indian River Cherrystone Clams
Steamed and served in seconds. Our Indian River Lagoon produces 80% of the U.S. cherrystone harvest. Who knew? We did, 'cause it's pretty nice knowing clammers, especially when you're planning a barbecue.
Get as many clams as you can eat. Clean the shells and put them on ice. Saute a pile of garlic and dried oregano in olive oil. Drop in a couple of quartered and squeezed clean lemons with a bit of wine.
Simmer and reduce a bit. Pour the sauce in the big pot you're using to steam the clams. Add enough water to reach your steam rack. Cover, bring to a boil, and load in the clams. Leave on high and crank it until it boils over, and then turn it off.
A pile of garlic bread, an ice drum full of beverage, get the fools assembled, and uncover the clams and have at 'em. And remember to pour a cup of the broth for bread dipping.
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