Steamed Clams Recipe
Make room for a full pound and a half of clams! Prepared in a white wine, garlic butter broth and served with sourdough bread.
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Ingredients
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Main Ingredients
To Serve
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
Cooking
- 2
Melt the Butter
In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat.
- 3
Sauté Garlic
Add 4 minced garlic cloves to the melted butter and sauté for about 1-2 minutes until fragrant, making sure not to burn the garlic.
- 4
Add Wine and Clams
Pour in 1 cup of dry white wine and bring to a gentle simmer. Then, add the cleaned clams to the pot.
- 5
Steam the Clams
Cover the pot with a lid and steam the clams for about 5-7 minutes, or until they have opened up. Discard any clams that remain closed.
- 6
Season and Garnish
Once the clams are fully cooked, stir in 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, and 1 teaspoon of black pepper to taste.
Serving
- 7
Serve with Bread
Ladle the clams and broth into bowls and serve hot with slices of sourdough bread on the side for dipping.