need a faster way to steam clams and mussels

[DoubleJ]

My kids eat them too fast.  1.5 limit of clams and 22lbs of mussels are gone.  Problem is, I can only steam 3 pans at a time in my oven.  I have a multi pot for steaming veggies.  Is it possible to stack a pot full of bi-valves in there and steam them?  I was always told to spread them out so they have room to open.

[Buckmark]

You can steam them up in a big pot, no need to lay them in a single row.
Make a broth with butter, some water or any liquid you like, some green onion etc, get it roiling and dump them in, you only need enought broth to maintain some liduid boiling, dont need to sumerge them, cover and let steam for a few mintues at best, basically when they open they are good to go, any that stay shut - toss....easy peasy..

[h20hunter]

yep.....what he said.

[NRA4LIFE]

Bigger pot, bigger fire.

[DoubleJ]

Yea, I knew the done when open and toss the rest rule.  Just didn't know if I could use the steamer pot or not.  Thanks guys.  That's gonna make life much easier

[Mtn.Ghost]

The more you have the bigger the pot it does not matter pile them up!!! 

For #15 to #20 of the goods.

1) fresh minced garlic 1-2 heads

2) 1 chopped sweet onion

3) 1 stick butter

4) 1 tsp salt

5) 1 bottle white wine the cheap stuff boxed even!! that's what the restaurants use no
my favorite is a decent pinot grigio.

6) 1/2 to 1 pint of heavy cream or half & half your choice

7) 1/2 to 1 bunch fresh chopped flat leaf parsley to garnish on top

Method

1) brown garlic & onions in the pot with the butter

2) poor in the wine & cream

3) add salt

4) bring to a boil

5) mussels or clams 0r cleaned fresh crab or shrimp or 

6) reduce heat to med-hi steam 8-10 min max do  once or twice

7) garnish with parsley

used the juice/broth to dunk crusty bread chibata, sourdough, baguette, and the like     

 

[DoubleJ]

The more you have the bigger the pot it does not matter pile them up!!! 

For #15 to #20 of the goods.

1) fresh minced garlic 1-2 heads

2) 1 chopped sweet onion

3) 1 stick butter

4) 1 tsp salt

5) 1 bottle white wine the cheap stuff boxed even!! that's what the restaurants use no
my favorite is a decent pinot grigio.

6) 1/2 to 1 pint of heavy cream or half & half your choice

7) 1/2 to 1 bunch fresh chopped flat leaf parsley to garnish on top

Method

1) brown garlic & onions in the pot with the butter

2) poor in the wine & cream

3) add salt

4) bring to a boil

5) mussels or clams 0r cleaned fresh crab or shrimp or 

6) reduce heat to med-hi steam 8-10 min max do  once or twice

7) garnish with parsley

used the juice/broth to dunk crusty bread chibata, sourdough, baguette, and the like     

 

This sounds delicious.  Sounds more like a stew than a steam though.  Regardless, I'm trying this very soon

[Mtn.Ghost]

It's a steam with that much shellfish versus amount of liquid used I love to cook and our local bounty is my specialty, I am a Culinary Art's graduate from the Art Institute of Seattle back in 03 after that spent some time cooking in a few lodges in Alaska that was an awesome time in my life. I love to cook great food/regional cuisine and I love to share knowledge with anyone who needs or wants some help or advice on food or preparation methods. Thought I would just share a little of me with you all. please feel free to ask me any questions you may have.      

[jackmaster]

i have a keg, elephant keg that i cut the top out of and it works as a lid. you boil or steam a bunch of whatever ya want to, i will sell it to ya for 50 bucks, normally i would just give it away but my daughter has me talked into buying a couple prarie dogs and they are 300 dollars ea, so we gotta start maken some extra side money cause the wife is against it 100% so i told my little girl what mama dont know wont hurt her