Sunday, August 22, 2010

What's Cookin?: Wined and Dined Steamer Clams

This is a very simple and easy recipe for steamer clams. I love this all by itself with some warm crusty bread. If you like, you can serve it as a meal over pasta. Yum!!

Wined and Dined Steamer Clams
Serves about 4
30 fresh steamer clams, scrubbed
2 Tbsp. extra virgin olive oil
6 cloves garlic, minced
1/2 sweet onion (ie: Walla walla), diced
hot pepper of your choice or dried crushed red pepper flakes (I used up some peppers from the garden, 2 Hungarian Hot Wax and 1 Cherry Bomb Pepper)
1 c. dry white wine (I had some Pinot Gris on hand)
2 Tbsp. unsalted butter
juice of 1 lemon
1-2 Tbsp. parsley, chopped

1) Wash clams to remove dirt and sand. Drain well. Prepare all ingredients.

2) In a large skillet (with lid), heat the olive oil over medium heat. Add the garlic, onions and hot peppers until they are cooked, about 1 minute.
3) Add white wine to the skillet and bring to a boil. Boil the sauce until the wine has reduced by about half.

4) Add the clams and cover to steam them for about 5 minutes or until the clams start to open up. Add the butter and cover the skillet. Allow clams to steam for an additional 7-10 minutes or until all of the clams have opened up. Throw out any clams that did not open. Transfer clams and juice to a serving bowl. Sprinkle with parsley and squeeze the fresh lemon juice over the clams. Serve warm.


mac said...


Wendy said...

wow, I'm not a fan of clams, but these looks delicious.