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What could be easier to make and more delicious than steamed clams with butter? I can't think of anything else!
In Spain, they like to use use olive oil.
Check out Linda's
Don't forget to check out my
Spanish Paella Dinner Menu (with
recipes) using these delicious
Spanish-Style Steam Clams.
Steamed Clams - Spanish-Style Steamed Clams Recipe:
Spanish Paella Dinner
Yields: 2 servings
Prep time: 5 min
Cook time: 10 min
3 to 4 pounds live small hard-shelled clams (also called cherrystone, littlenecks (in the New England states)
and steamer clams (in the Pacific Northwest). If the shells of the live clams are open, tap on shell. If it does not close, throw
away the clam.*, lightly chopped
3 tablespoons unsalted butter or olive oil**
1 small white
onion, coarsely chopped
1 bottle dry white
1/2 teaspoon red pepper flakes
Melted unsalted butter
Thick slices of
French Bread or country-style bread
* There are generally 12 to 15 clams per pound. Serve approximately 1 to 2 pounds of steamer clams per person.
** The use of unsalted butter is imperative for this recipe, otherwise your clams will be too salty!
FDAs recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which
you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.
One hour before serving, scrub
the outside of the clam shells with a vegetable brush in cold water; rinse with water until free of sand
(adding a little coarse salt to the water will help to remove the sand from the clams).
In a steamer pot or a large kettle, melt butter or olive oil; sauté onion and garlic until soft. Add white wine, pepper flakes,
and saffron threads; bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes.
Do not over cook, as clams will become tough and rubbery - discard any clams that do not open.
Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter.
Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.
Eat and enjoy!
Yields: 2 servings.
Linda Stradley - By
What's Cooking AmericaŠ copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -