For this installment of Cook Your Catch, Mercury Pro Team angler Carter Andrews shows us how he steams up a big pot of cherrystone clams freshly harvested from the briny waters of Cedar Key, Florida.
It’s a simple recipe that emphasizes the main attraction versus the supporting cast. The main attraction in this case – the clams! And when it comes to harvesting these tasty bivalves, the mud-colored waters along the shoreline of Cedar Key offer some of the best conditions.
Ingredients
- 1 to 2 stalks of celery, chopped
- 1 white onion, chopped
- 1 head of garlic, cloves removed, peeled and halved
- 2 pounds clams
- 2 pounds shrimp
Preparation
Start by adding roughly 1 1/2 inches of water to a large pot and place over medium heat. Then, add the celery, onion and garlic, and cook for approximately 3-5 minutes, stirring occasionally.
Next, add your clams and shrimp. When your water comes to a boil, reduce the heat and simmer. Cook until the clams open up. After giving everything a good stir, remove from the heat and pour out your clams and shrimp on a large surface or into a colander.
Serve over linguine or fettucine along with a nice loaf of French bread and enjoy!
For more information about Carter Andrews and “The Obsession of Carter Andrews” TV series, visit TheObsessionofCarterAndrews.comopens in a new tab. You can also follow Andrews on Facebookopens in a new tab, Instagramopens in a new tab, YouTubeopens in a new tab and Twitteropens in a new tab.
