Steamer Clams Recipe

Steamer Clams Directions

1. 1

   Prepare the Clams

   Rinse the fresh steamer clams under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

2. 2

   Sauté the Shallots

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes.

3. 3

   Add Garlic and Thyme

   Mince the garlic cloves and add them to the pot along with the fresh thyme. Sauté for another 1-2 minutes until fragrant.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and clam broth. Increase the heat to bring the mixture to a gentle boil, scraping up any bits from the bottom of the pot.

5. 5

   Cook the Clams

   Add the prepared clams to the pot. Cover with a lid and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

6. 6

   Finish the Sauce

   Once the clams are cooked, stir in the remaining 2 tablespoons of butter. Season with salt and black pepper to taste.

7. 7

   Prepare Garlic Bread

   While the clams are cooking, preheat the oven to 375°F (190°C). Slice the loaf of bread in half lengthwise. Mix olive oil, minced garlic, and a pinch of salt in a bowl, then spread this mixture over the cut sides of the bread.

8. 8

   Bake the Garlic Bread

   Place the bread on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until golden and crispy.

9. 9

   Serve

   Serve the steamer clams in bowls, spooning the broth over them and garnishing with chopped parsley. Serve the garlic bread on the side.