How to make it

  • When you bring them home, the most important thing to remember is to open the container a little so air can get in - the clams need to breathe till your ready to use them.
  • In a large pot, so the clams are not more than ~3 deep, pour some white wine or even a bottle of beer and add couple Tablespoons of butter, chopped garlic, herbs (about 2-3 T. total of parsley, basil, oregano, whatever combination or herbs you like).
  • Bring this to a boil; add the rinsed and cleaned clams and/or mussels. Put the lid on over medium heat, stir 3 or 4 times until the clams have opened - this can take anywhere from 8-15 minutes. Remove from heat and dump in a large bowl, throwing away any that have not opened. Some may have just a slit opened they are o.k.
  • Our favorite way to enjoy clams/mussels is to have a big loaf of sour dough and a bottle of wine and if you think you need something else, coleslaw works well.
  • As far as sauces go, our favorite is to put a cube of butter in a small pan and add minced fresh garlic. Melt this over heat and keep just warm to infuse the garlic into the butter. We dip the clams/mussels and the bread in this - it's wonderful. Or you can use a tartar or cocktail sauce. Whatever you like. or no sauce at all. The liquid they were cooked in is also great to dip your bread in!!
  • Variation: Sometimes, if I’m thinking of clam chowder in my future, I’ll add more of everything – wine or beer, butter, herbs and maybe a little chicken or fish stock – as in the picture. I also add a can or two of minced/chopped clams so I’ll have loads of clams.
  • For an added treat, just before serving, sprinkle with crispy chopped bacon and chopped tomatoes. All the leftovers, except the shells then can go into a chowder.
  • Source: a Chef’s Journey recipe

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  • NPMarie 5 years ago
    Very nice..we like lots of garlic with steamed clams!
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