Ok so recipes will be shown in 2 parts   Leave a comment

1) where I got the original recipe from and 2) what I actually did because I don’t always follow the recipes exactly through.

Clams Steamed in White Wine Sauce

Original Recipe (taken from whatscookingamerica.net):


– 3 to 4 lbs live small hard-shelled clams – also called cherrystone, littlenecks (in the New England states) and steamer clams (in the Pacific Northwest). (Note: If the shells are open, tap on shell. If it doesn’t close after being tapped, toss the clam.)

– 3 tablespoons butter

– 1 small white onion, coarsely chopped

– 6 parsley stems

– 3 cloves garlic, lightly chopped

– 1 bottle dry white wine

– teaspoons red pepper flakes

– melted unsalted butter

– thick slices of French Bread

Note: The use of unsalted butter is imperative for this recipe, otherwise it is way too salty!

Note: FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.


– One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse kosher salt to the water will help remove the sand from the clams).

– In a steamer pot or large kettle, melt butter; saute onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5-10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

– Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.

– Eat and enjoy!

What I did!!


– A few lbs live clams (I bought four pre-wrapped bags, don’t really know how many lbs it was).

– 1 onion (coarsely chopped half, my onion was pretty big I guess)

– 6 parsley stems (chopped)

– 3 cloves garlic, lightly chopped

– 1 bottle dry white wine (I just used whatever was in my mother’s desk drawer thing. At one point I thought I would have to borrow some white wine from Reed but apparently we really did have some. Don’t know what brand, just knew it was dry white wine. I only used half the bottle)


The wine. I think it’s California Chardonnay?


Ingredients waiting to be used. : )

– Use a clean toothbrush to lightly scrub the clams. I read only that usually stores have already cleaned and washed the clams pretty well, it’s just a precaution to wash and scrub them again. Place the clams in a netted container in cold water giving time for any other pieces of sand to fall into the bottom of a container. Regard the above picture.

– In a large pot, melt the butter, throw in onion and garlic.

Stir stir..

In 30 seconds or so, pour in half the bottle of white wine. Wait till it boils, throw in the clams. Cover the pot with a tight lid. In a few minutes, come back and use a ladle to move the clams around a bit. Put the lid back on. Continue checking every 5 minutes until it looks like most of the clams have opened. Should only take 10…15 minutes overall.

– Use chopsticks (; )) to take out the clams and place them on a plate for all to share!!!

WARNINGS! If using salted butter, don’t put in too much. It makes the clams extra salty.

Note to self: Next time, try harder to find unsalted butter.


The finished product. Deeeeeelish!
Notes: I did some research after the fact and found out that you can do this without alcohol. Not for the reason that you’re afraid of alcohol but more just that you don’t have any available. I found a lot of sites saying that you can use CHICKEN STOCK instead of wine. I haven’t tried it yet but I assume that it would be a bit saltier so maybe add some water? If and when I do try this way, I’ll let you all know for sure!

Next time: Shrimp stuffed with clam mix YUM!!!


Posted February 23, 2009 by .unpaused. in Food

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