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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 pounds 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
Butter is better, Jacques Pépin, and more
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