The Best Recipe for Steamer Clams!

Besides grilling them or making Clams Casino, this is absolutely my favorite way of preparing clams.
For this dish, I like to find the smallest clams available in  the market. These are Venus clams, farmed in the cold waters of Baja Mexico ~ they are a sustainable crop and generally available year round where I live.
Here's what you need to make the BEST steamed clams you've ever tasted:
live, fresh steamer clams dry white wine good butter a small amount of finely diced onion plenty of fresh, minced garlic (not the stuff from the jar)  some finely chopped fresh parsley Optional: a couple of sprigs of fresh thyme a bay leaf or two
To finish:  a generous shower of chopped fresh parsley lemon wedges freshly cracked black pepper (optional)  I would usually add a sprinkling of fresh chives as well, but the recent rains have taken their toll and the chives are looking sad.
 The recipe could hardly be easier. After allowing the clams to purge themselves of any sediment* place them   in a pot, pour the wine over them**, enough to just barely cover. Add the butter, onion, garlic, thyme, and parsley. Cover the pot and bring to a boil until the clams pop open (usually about 5 minutes.)
Discard any clams that have not popped open after cooking ...
A TIP I recently learned from a seafood expert: When the clams have cooked, you may find a couple that don't pop open; using tongs remove the open clams and shells then cover the pot and boil for another 3 to 5 minutes. Check the remaining clams, and you may be surprised that some stubborn ones have now popped open. But again, discard any that don't open upon the 2nd round of cooking ~ discard them, and add the cooked clams back to the pot for serving. 
*To purge the clams of any sand that might be present: soak them overnight in a pot or bucket of cold salted water (1 Tablespoon salt to 2 quarts of water), they will die in fresh water. You may add a tablespoon or two of cornmeal to the water.  (This acts as an irritant & encourages the clams to expel any grit, along with the cornmeal.) Discard any with cracked or broken shells, as well as those that don't close when rapped on a hard surface.
** No need to cover them completely with the wine, as those above the liquid level will steam cook, hence the name "steamers".
And most importantly!


Don't forget some sturdy sourdough bread for dipping up the buttery nectar! Actually, as with escargot, the sauce (or in this case broth)  is the best part of the dish, in my opinion.  ;)
To serve:  I usually serve them right from the small copper pots, otherwise ladle a portion of clams into bowls, along with some of that irresistible buttery nectar, sprinkle generously with additional minced parsley. Add cracked black pepper if desired, some people also like to have a little Tabasco or other hot sauce to spice things up. Pass the bread basket and get ready to feast! 

These also are wonderful served as an appetizer ~



If you would like a printable copy of the recipe, you'll find it over on my recipe blog: Click here.

Have a blessed week. Those enduring the devastation of Hurricane Sandy remain in my thoughts and prayers.
xo ~mari