Steamed Clams
Share
- ✉
-
Author Notes: The genesis of this recipe started with an opened bottle of flat Prosecco - that and a burning desire to make steamers that are dredged up just off the coast of this Cape town. Buy fresh clams only - and enjoy the easy, messy, but extremely satisfying experience of paper toweling down after indulging. If you visit a bar on the Cape, these will be on the menu. - Bevi
Serves 1 for a dinner, 2 for a meal opener
- 1 1/2 to 2 pound steamers, fresh
- 1 cup water
- 1 cup white wine or bubbly
- 1/2 cup roughly chopped parsley
- 2 to 3 tablespoons butter
- juice of one half large lemon
- several grindings black pepper
- extra butter to melt for dipping, if desired
- Place the fresh clams in a bowl of cold water, to cover the clams completely, for at least an hour to force out sand. Rinse, and place in a large Dutch oven.
- Add all the rest of the ingredients and cover with a tightly fitting lid. Turn heat on to medium high, and steam for 15 minutes. Drain the broth into cups or a medium sized bowl. Dip the clam meat into the broth to wash off any excess debris, and serve with melted butter if desired. I find the broth to be rich and generally don't use additional butter, unless I am feeling highly decadent!
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Pub Food
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
10 months ago inpatskitchen
Love these! Could eat clams all day, everyday!
10 months ago Bevi
Me too!
10 months ago Bevi
Hi ! I do eat the pee pee thing. You have to peel off a casing, and then go for it! It's chewy like a clam strip. I am relaxing a bit after a pretty hectic beginning of summer - and will be your way the weekend of the 28th!
10 months ago lapadia
I like your mignonette sauce, delicious! We get littleneck clams and sometimes combine them and the sauce with linguine.
10 months ago Bevi
I have a friend, Dave, who makes the same dish. He makes sure to add some crushed red pepper for heat. I have sometimes added a sprinkling to this recipe. Or Old Bay Seasoning.
10 months ago lapadia
Yes, red pepper is a must!
10 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Looks so yummy and simple. steamers kinda scare me...do you eat the weird looking pee pee thing, too? ;) Hope you are having a nice summer, Bevi!!
10 months ago lapadia
LOL!