Steamers Recipe
1 lb. of fresh local steamer clams, served with a side of house-made white wine herb broth, and drawn butter.
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Ingredients
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Steamer Clams
White Wine Herb Broth
Drawn Butter
Method
Preparing the Clams
- 1
Clean the Clams
Rinse the fresh local steamer clams under cold water to remove any sand or debris. Soak them in a bowl of fresh water for 30 minutes to help them purge any remaining sand.
- 2
Cook the Clams
In a large pot, add the cleaned clams and cover them with a lid. Steam over medium heat for about 5-7 minutes until the clams open. Discard any clams that do not open.
Making the White Wine Herb Broth
- 3
- 4
Add Wine and Herbs
Pour in the dry white wine and bring it to a simmer. Stir in the chopped parsley, thyme, salt, and black pepper. Allow the broth to simmer for 5-10 minutes to combine the flavors.
Preparing the Drawn Butter
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and keep warm until serving.