Homemadesteamers Recipes

HOMEMADE STEAMERS!

Homemade Steamers! image

I invented this at church one day when I tried to put a twist on hot chocolate. It turned out to be a steamer! Super easy and super yummy

Provided by ROOKIE 9th grader

Categories Pennsylvania Dutch

Time 8m

Yield 4 cups, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 teaspoon vanilla flavoring (not extract)
2 cups of heated milk
1/2 cup French vanilla flavored coffee creamer (coffee mate works best)
whipped cream

Steps:

heat the two cups of milk until it is as hot as coffee shop bought hot chocolate. Probably about 1:30 seconds depending on what kind of microwave you have. Note:do not curdle the milk.
Put vanilla flavoring and vanilla creme in a cup and stir.
Add milk to cup and stir.
Put on whipped creme.
If desired, shave some chocolate on top of the whipped creme.
If you have some other kind of flavoring that you like, you can mix and match the flavoring and the creme.
If you don't have milk, you can make hot chocolate with water, and that works the same.

Nutrition Facts : Calories 322.3, Fat 17.9, SaturatedFat 11.1, Cholesterol 68.3, Sodium 239.3, Carbohydrate 22.8, Protein 16

STEAMERS AND BROTH

Steamers and Broth image

This came from one of the newest cookbooks I just purchased, and thought many would benefit from this one. Cookbook called 'THE LOBSTER ROLL'. If you look closely to the first photo you can see air bubbles, the example of the clams purging themselves of excess sand. This far the best tasting clams that I have had. Hardly any grit at all, and sweet.

Provided by lets.eat

Categories Very Low Carbs

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup white vinegar
6 lbs live steamer clams
1 celery, roughly chopped
3/4 lb salted butter

Steps:

Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.
*Vinegar is the secret to de-sanding steamers during the cleaning process. Live steamers dislike an acidic enviroment, and will naturally purge themselves of any excess sand.
Fill a tall, narrow pot with 2 inches of water and the celery and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls.
Transfer the cooked steamers to medium serving bowls, discard the celery, and ladle the steamer broth (the water left in the pot)into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells.
*To eat pull the steamer from its shell, dipping it in the warm steamer broth water to remove any remaining sand, then dipping it in melted butter, and finally eating it as you pull the skin off the neck of the clam.

Nutrition Facts : Calories 474.8, Fat 46.7, SaturatedFat 29.3, Cholesterol 142.4, Sodium 821.2, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 10.5

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