Steamed Clams
  • Cooking Time: 3 to 6
  • 2 tbsp. butter
  • 1 small white onion,chopped
  • 4-6 parsley stems
  • 3 cloves garlic, chopped
  • 1/2 bottle dry white wine
  • ½ teaspoon red pepper flakes(optional)
  • Melted unsalted butter*
  • Thick slices of French Bread
  1. One hour before serving, scrub clams and rinse with water until free of sand (adding a little coarse kosher salt to the water will help to remove the sand from the clams).
  2. In a large kettle or steamer, melt butter; saute onion and garlic until soft.
  3. Add white wine and pepper flakes and bring to a slow boil.
  4. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 3-6 minutes.
  5. Over cooked clams will become rubbery.
  6. Discard any clams that does not open.
  7. Strain the clams through cheesecloth to remove any sand.
  8. Transfer clams onto a plate and serve.
I know this is the steamed clam recipe, but if you never had freshly baked french bagette dipped in clam juice, you are in for a treat! Make sure you strain the clam juice with cheesecloth to remove sand before serving.