Steamers Recipe
One pound of manila clams steamed with garlic butter, tomatoes, scallions, tarragon and white wine. Served with toasted potato roll or sourdough bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Clams
Rinse the manila clams under cold water to remove any grit or sand. Discard any that are open and do not close when tapped.
- 2
- 3
Add Tomatoes and Wine
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they start to soften. Pour in the white wine and bring to a simmer.
- 4
Steam the Clams
Add the cleaned clams to the pot and cover with a lid. Steam for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
- 5
Finish with Scallions and Tarragon
Once the clams are cooked, stir in chopped scallions and tarragon. Season with salt and black pepper to taste.
- 6
Serve
Ladle the clam mixture into bowls and serve with toasted potato rolls or sourdough bread on the side for dipping.
