You can have your own seaside-inspired party by steaming large amounts of clams and blue crabs. While the clams need preparation and cleaning several hours before cooking, once readied, the clams and crabs steam in a large pot of water in minutes. Keep in mind that blue crabs have less meat so you will need about 2 pounds of live crabs per person. Add this to my Recipe Box.
Instructions
Make the Clams
1. Combine 1 gallon of water with 1/3 cup kosher salt in a 2-gallon bucket three to four hours before cooking. Immediately add all the live clams and let them soak until 1 hour before cooking so the clams will purge their dirt. Do not use iodized salt because it will kill the clams; after soaking, the clams should still be alive.
2. Strain the live, soaked clams in a strainer and rinse them thoroughly. Scrub their shells with a brush to remove any remaining dirt.
3. Put 2 tbsps. butter into the bottom of the steamer pot over medium heat. Add the garlic and onion and cook them until they turn soft and translucent. Pour the wine and hot pepper sauce over the garlic and onion in the bottom of the steamer pot and bring the mixture to a boil.
4. Place the live clams inside the top portion of the pot. Attach the top to the bottom of the steamer pot and cover with a lid. Steam the clams for 10 minutes until all of the shells open. Remove the clams to a table covered in newspaper and serve with seafood forks, crusty bread and melted butter.
Make the Blue Crabs
5. Fill the steamer pot with water. Check to make sure the water level will not touch the base of the steamer basket by placing the steamer basket on top of the pot. Remove the basket and add 2 tbsps. of crab boil seasoning to the water.
6. Bring the water in the pot to a boil. Place the steamer basket on top and put the live crabs into the steamer basket. When handling the live crabs, wear heavy gloves or use tongs. Pick up the crabs from the back between the back set of legs with your thumb on top of the shell and the rest of your fingers beneath.
7. Cover the pot with a lid and steam the crabs for 8 to 10 minutes or until the crabs turn bright red.
8. Serve the crabs atop newspaper covered tables with melted butter, crusty bread and bibs, napkins, small paring knives and small wooden mallets.
9. Eat the blue crabs. Pull the pincers from the crab's claws. Twist off the hind legs. Pull the remaining legs off. Wedge your knife on the underside of the crab between the meat and the base covering (apron) and remove the apron. Turn the crab over and repeat to pull off the top shell. Cut the gills and mustard off the underside of the crab. Slice the remaining meat from the shell and eat. Break the claws with the mallet and pull the claw meat out with your teeth. Discard the shell and move on to the next crab.
Tags: steamer basket, before cooking, bottom steamer, live crabs, boil Place, crusty bread