This week we "celebrated" my husband's birthday. I tried to make it as special as I could (in my own small way) by allowing him to pick the menu for dinner, baking him treats to bring into work (and while I made them a little healthier, they were pretty sweet!), and bought him a little something...from the dog, of course!
I try not to put too many restrictions on birthday dinners. Afterall, he eats what I make every other day of the year, which often means lots of veggies and no junk food. Since we're good about eating healthy 90% of the time, I don't feel horrible when we indulge. One thing I've noticed though, is that as we allow ourselves more choices, he and I both usually go the healthy route anyway. He decided on a clam/shrimp boil, which pretty much consists of seafood, veggies and sausage. I made sure to get wild seafood, organic sausage without nitrates or hormones and fresh organic corn and potatoes. It turned out devine! A good ole' southern dish - minus all of the typical southern calories.
Clams are so easy to make, yet I think often times people are intimidated by them. They are rich in vitamins (B12 and C) and lots of minerals (zinc, iron, niacin, potassium, etc). They usually take about 8-10 minutes to cook and are such an elegant compliment to any dish. Today's post will give you a two for one, as I am also going to include a recipe for Spaghetti w/ Clams as a bonus!
adapted from Emeril's Stovetop Clam Boil and Uncle Bubba's Low Country Boil
4 quarts of water
1 can clam sauce
1 bottle of beer
1 lb organic red potatoes, cubed
3 ears organic corn, cut into thirds
1 lb shrimp, still shelled
1 lb clams, shells scrubbed to remove any dirt/sand
1 lb. organic smoked sausage
Old Bay Seasoning
Heat water, clam sauce and beer in a large 8 qt multicooker (one that has the strainer that fits inside the stockpot). Place potatoes, corn and sausage in pot and let it come to a rolling boil. Season with Old Bay before boiling. After about 15 min, or until potatoes are fork tender, add in the shrimp and clams. I had a 3 piece set, so I added the shrimp and clams to the steamer section, but you can add it all in together too. Once the clams begin to open, it's all done, usually another 10 min or so. Discard any clams that do not open up, as these are dead and you won't be able to eat them. Strain all the liquid out. Pour into a large bowl, sprinkle with more Old Bay sesaoning. Dig in!
Have a beautiful week!