Steamer Clams - Steamed Clams
How To Steam Clams - Steamed Clams Recipe

What could be easier to make and more delicious than steamed clams with butter? I can't think of anything else!

Steamed Clams - How To Steam Clams:

Recipe Type: Clams, Seafood, Seafood Appetizers, Appetizer
Menu: Spanish Paella Dinner
Yields: 2 servings
Prep time: 5 min
Cook time: 10 min

Ingredients:

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.*

3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves garlic, lightly chopped
1 bottle dry white wine
1/2 teaspoon red pepper flakes
Melted unsalted butter**
Thick slices of French 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!
 

Preparation:

NOTE: FDA’s 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 clamswith 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; sauté onion and garlic until soft. Add white wine and pepper flakes and 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.