One-Pot Wonders

Steamed Clams (Steamers)

by:
July 15, 2012
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0 Ratings
Steamed Clams (Steamers)
  • Prep time 1 hour 5 minutes
  • Cook time 15 minutes
  • Serves 1 for a dinner, 2 for a meal opener
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

What You'll Need
Ingredients
  • 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
Directions
  1. 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.
  2. 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!
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  • inpatskitchen
    inpatskitchen
  • Bevi
    Bevi
  • mrslarkin
    mrslarkin
  • lapadia
    lapadia
Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

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8 Reviews

inpatskitchen
inpatskitchen July 16, 2012
Love these! Could eat clams all day, everyday!
 
Bevi
Bevi July 16, 2012
Me too!
 
Bevi
Bevi July 16, 2012
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!
 
lapadia
lapadia July 16, 2012
I like your mignonette sauce, delicious! We get littleneck clams and sometimes combine them and the sauce with linguine.
 
Bevi
Bevi July 16, 2012
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.
 
lapadia
lapadia July 16, 2012
Yes, red pepper is a must!
 
mrslarkin
mrslarkin July 15, 2012
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!!
 
lapadia
lapadia July 16, 2012
LOL!