Steamed Clams in White Wine by Alice Currah on April 8, 2010. Updated August 15, 2010 [donotprint] When it comes to clams there are only two camps. You either really really love them or you really really hate them. As for me I love clams – always have, always will. Growing up in the Puget Sound we would go clam digging as kids spending hours looking for those suckers. At the end of the day my mom would prepare our loot by steaming clams and us kids would slurp the savory broth till the lost drop. We would collect all the empty shells, wash them (or not wash them), and store them in a secret box as our treasure. Those were the good old days. Last time I went clam digging was with my husband before having kids. Lets just say it wasn’t as nearly as fun as I remember as a kid, but eating them these days is just as comforting and delectable. My favorite method of preparing and eating them is rather simple and very quick. I like to steam clams in butter, garlic, white wine, and finish it off with some chopped parsley and lemon wedges. Chopped parsley adds a little earthiness and the lemon slices adds a bit of zest. But in all honestly, neither is as important compared to the butter, garlic, and wine. Steamed clams make a great starter dish. Or, if you’re like me, the only dish…the main dish (do not come between me and a bowl of steamed clams, or you might… you might get hurt – just sayin’). I told you I really really loved clams. :) Anyway, I think you get the idea. Enjoy! [/donotprint] Steamed Clams in White Wine, Garlic, and Butter Recipe Serves 2-4 people as an appetizer Ingredients: 3 tablespoons butter 3 cloves fresh garlic, minced 1/2 cup dry white wine or dry Vermouth 2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned 3 tablespoons fresh parsley, chopped *optional 1 small lemon cut into wedges Directions: Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy! PS: Don’t forget to have some crusty rustic bread to dip into the clam broth – don’t ask questions, you’ll thank me later. Steamed Clams in White Wine by Alice Currah on April 8, 2010. Updated August 15, 2010 [donotprint] When it comes to clams there are only two camps. You either really really love them or you really really hate them. As for me I love clams – always have, always will. Growing up in the Puget Sound we would go clam digging as kids spending hours looking for those suckers. At the end of the day my mom would prepare our loot by steaming clams and us kids would slurp the savory broth till the lost drop. We would collect all the empty shells, wash them (or not wash them), and store them in a secret box as our treasure. Those were the good old days. Last time I went clam digging was with my husband before having kids. Lets just say it wasn’t as nearly as fun as I remember as a kid, but eating them these days is just as comforting and delectable. My favorite method of preparing and eating them is rather simple and very quick. I like to steam clams in butter, garlic, white wine, and finish it off with some chopped parsley and lemon wedges. Chopped parsley adds a little earthiness and the lemon slices adds a bit of zest. But in all honestly, neither is as important compared to the butter, garlic, and wine. Steamed clams make a great starter dish. Or, if you’re like me, the only dish…the main dish (do not come between me and a bowl of steamed clams, or you might… you might get hurt – just sayin’). I told you I really really loved clams. :) Anyway, I think you get the idea. Enjoy! [/donotprint] Steamed Clams in White Wine, Garlic, and Butter Recipe Serves 2-4 people as an appetizer Ingredients: 3 tablespoons butter 3 cloves fresh garlic, minced 1/2 cup dry white wine or dry Vermouth 2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned 3 tablespoons fresh parsley, chopped *optional 1 small lemon cut into wedges Directions: Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy! PS: Don’t forget to have some crusty rustic bread to dip into the clam broth – don’t ask questions, you’ll thank me later. Ingredients 6 dozen fresh clams (littlenecks or middlenecks, your choice) 3 tablespoons grapeseed oil 4 cloves garlic, chopped 1 large onion, chopped 1 cup white wine 2 cups clam juice or water Chopped parsley leaves Salt and pepper 1/2 cup melted butter (1 stick) Directions Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
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