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For this month’s Master Series, I wanted to discuss the Southbend Portion Control Steamer. This steamer packs a punch in a small footprint. Originally designed for a sandwich chain, we have found so many other applications for the PSE. Each cavity supports a 2in 1/3 pan, making it ideal for rapid firing fresh food cooked to order for an à la carte service, but also for breakfast shops wanting to serve sandwiches, QSR, chain accounts, country clubs, hotels, you name it.
Once again, Southbend has created a steamer that focuses on what matters most in a modern kitchen: efficiency, simplicity, and dependable performance.
We have been showing it lately with shellfish cooked to order, clams, mussels, lobster, shrimp, and so on. For this month, I wanted to share a quick and delicious steamed clam recipe we did at the MIK for a couple of groups last week.
Until next month, I hope you enjoy and keep cooking!
-Chef Jason D. Hall, CMC
PSE-2 Download recipe