Steamed Clams (Print Version)
# Ingredients:
→ For the Clams
01 -
4 pounds fresh clams, cleaned
02 -
1/4 cup butter
03 -
1 tablespoon garlic, minced
04 -
1/4 teaspoon red chili flakes
05 -
1 cup white wine
06 -
Salt and pepper to taste
07 -
1 tablespoon lemon juice
08 -
1/4 cup chopped herbs (such as parsley, chives or basil)
09 -
Herb sprigs and lemon wedges for garnish (optional)
# Instructions:
01 -
Heat a large pot over medium heat. Add the butter and allow it to melt completely, creating a flavorful base for your clams.
02 -
Add the minced garlic and red chili flakes to the melted butter. Cook for 30 seconds, stirring constantly to prevent burning and to release their flavors into the butter.
03 -
Pour in the white wine and bring the mixture to a gentle simmer. Be careful not to let it reach a full boil as this can affect the delicate flavor of the broth.
04 -
Add the cleaned clams to the pot and season with salt and pepper to taste. Cover the pot with a tight-fitting lid, then allow the clams to steam for 7-9 minutes or until they have opened up.
05 -
Once most clams have opened, remove the pot from heat. Discard any clams that remain closed as these are not safe to eat.
06 -
Stir in the fresh lemon juice and chopped herbs, gently tossing to distribute the flavors throughout the broth and coat the clams.
07 -
Transfer the clams and broth to serving bowls immediately while hot. Garnish with additional herb sprigs and lemon wedges if desired for a beautiful presentation.
# Notes:
01 -
This simple yet elegant dish showcases the natural briny flavor of fresh clams enhanced by garlic, butter, and white wine. The result is tender clams in a flavorful broth perfect for sopping up with crusty bread.
02 -
For best results, purchase clams the same day you plan to cook them. If necessary, store them in the refrigerator in an open container covered with damp paper towels.
03 -
When cleaning clams, scrub the shells under cold running water to remove any sand or grit. Soaking them in cold salted water for 20 minutes before cooking can help them release any internal sand.