We had this Clam dish a couple of weeks ago, and my Hubs, Zach, cooked this for us. Although I did the prep thing, like cleaning the clams (you have to make sure you really clean the clams because who wants “sandy” broth to dip their bread in?), Zach is the one who makes this for us. I just assume that whenever we have steamed clams, he’s cooking. This is such a simple and quick recipe, I think that’s why he doesn’t mind it! Anyways, Hubs tweaked this recipe by Robert Irvine from food network. Hubs found some bargain priced moscato de’ asti that we paired with our meal!
Steamed Clams (recipe:Robert Irvine)
6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)
Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.