2-3 Cups of Clams, Scrubbed (small Cherystone or Longneck are readily available)
1 Cup White Wine (good quality, crisp - ie.: Pinot Grigio)
1/3 Cup + 1 TBSx2 Butter
1 tsp Kosher or Sea Salt
2 TBS Fresh Herbs to taste, chopped. (I like Thyme, Parsley, and Oregano)
2 ea Fresh Garlic Cloves
2 TBS Chopped Shallot
Fresh Ground Black Pepper
6-8 Inches Good Baguette or other bread (crispy crust)
For Clams and Broth:
-Heat a large, heavy sauté pan over high heat until very hot
-Add 1 TBS Butter to melt
-Add Shallots and Garlic and sauté for 2-3 minutes
-Add Clams and toss.
-Sauté 5 minutes or until clams start to open and pan is Very Hot again.
-Add Wine, 1/3 cup Butter, Herbs, Salt, and a few grinds of Pepper
-It should come to a nearly immediate strong boil. Swirl and cook for 5 minutes.
-If any clams are still closed cover for a couple minutes.
-Spread with remaining butter
-Grill or bake (400 deg F) until hot and crisp
To Serve & Eat:
-Scoop Clams into Large Bowl
-Pour Broth into Soup Cup or small Bowl
-Serve Bread on side.
Eat the clams dipping them in the broth and dip bread in broth. Get messy. Have Fun.
Pairs Well With
I ran this dish when I was the Executive Chef at The Wayfarer in Canon Beach, Oregon. It was super popular and got great reviews. To this day it is my favorite ways to eat clams!
This is more of a method than a recipe. Alter it to your taste. Use your favorite clams. Use a different wine or substitute beer. Adjust the quantity or type of herbs. Use more or less garlic and shallots. It is important to use plenty of salt. But in the end you are looking for a great, strong, buttery broth!
Make sure you only use fresh clams. Discard any open clams.
Submitted by: "Cliff Hotchkiss"