One-Pot Wonders

Steamed Clams (Steamers)

July 15, 2012
0 Ratings
  • 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
  • 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
  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!

See what other Food52ers are saying.

  • inpatskitchen
  • Bevi
  • mrslarkin
  • lapadia

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.

8 Reviews

inpatskitchen July 16, 2012
Love these! Could eat clams all day, everyday!
Bevi July 16, 2012
Me too!
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 July 16, 2012
I like your mignonette sauce, delicious! We get littleneck clams and sometimes combine them and the sauce with linguine.
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 July 16, 2012
Yes, red pepper is a must!
mrslarkin July 15, 2012
Looks so yummy and simple. steamers kinda scare you eat the weird looking pee pee thing, too? ;) Hope you are having a nice summer, Bevi!!
lapadia July 16, 2012