LOCATION: Recipes >> Shellfish >> Steamed Clams 02
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Steamed Clams 02
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Steamers
1 lb raw steamer clams
1/4 cup butter
4 to 6 cloves garlic, peeled and chopped, or more
1/4 cup dry white wine
Scrub the clams, discarding any that have already fully opened.
(They should be stored in salted water in the refrigerator until
you're ready to cook them.)
Melt butter in a large pot over low to medium heat. Add garlic and
saute until aromatic; do not allow garlic to brown. Drain clams
(if necessary) and add to pot. Add wine, reduce heat to low, and
cover pot. Steam 10 to 15 minutes or until the majority of the
clams have opened. Discard any clams that have not yet opened.
Serve in bowls with broth, with a good crusty bread to sop up the
broth.
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