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Clam Recipes




Steamed Clam Recipe


2 lb Steamers
Salted Water
1 cup of white wine


Place steamers (or you can use little-neck or cherrystone clams) in approximately 2 inches of water in a pot with a cover. Bring the water to a boil then add in the wine and cover. If you like - lightly pepper, you can also add some spice in a very limited amount. I like to use parsley, and some oregano. Watch for the clams to open. While you are waiting for the clams to open, place enough butter in a pan and melt  - this will be used to dip your clams into. When most are opened take the clams from the pot. Any clams that have not opened should be thrown away.

You should run the broth from the cooking through a cheese cloth or even a narrow screened strainer. This can be refrigerated and used as a broth stock when making chowder or soup. Another use is to mix it into the melted butter (with the melted butter making up at least 2/3 of the mixture) and use that as the clam dip.

Tip: The live clams can be placed in a shallow pan with enough water to cover. Sprinkle a handful of cornmeal over them and let stand a few hours or overnight. They will absorb the cornmeal into their systems and it will clean out any sand as well as help in whitening the clam meat.

Wild Life Recipes - more  Clam recipes