Steamer clams are quite possibly one of my favorite appetizers as they are beyond delicious and a synch to make. And, sometimes, I even enjoy them for my main entrée because quite frankly, they are just that good!
Yield: 2 servings
Preparation time: 15 minutes
Cook Time: 12 minutes
24 manila clams (1 1/4 pounds) – See kitchen note
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
3/4 cup dry white wine, like sauvignon blanc
2 – 3 cups water, as needed to submerge clams
1/2 lemon, cut into small wedges
1 tablespoon roughly chopped parsley (optional garnish)
4 tablespoon unsalted butter, melted
1. Working with one clam at a time, rinse and gently scrub removing any blemishes. Set to the side.
2. In a medium size saucepan over medium heat, add olive oil and allow to heat, approximately 1 minute. Add shallots and allow to cook while occasionally stirring until soft and translucent, approximately 2 – 3 minutes.
3. Add garlic and cook until just fragrant, approximately 15 – 30 seconds.
4. Add wine and bring to a simmer. Allow to simmer while occasionally stirring until reduced by half, approximately 6 – 8 minutes.
5. Add clams and lemon wedges and cover with water ensuring clams are completely submerged. Bring to a simmer, cover and allow to cook until clams just open, approximately 5 – 8 minutes – See kitchen note.
6. Using a slotted spoon, transfer cooked clams to a serving bowl – discarding any clams that have not opened – garnish with fresh parsley (if using) and serve with melted butter and an empty bowl on the side for shells.
Kitchen Note: When purchasing clams, always check to ensure they have a clean fresh saltwater odor and that the clams are tightly closed. Don’t be afraid to have them check each one, one at a time, as shells that are opened before cooking are dead and can make you very sick!
As soon as clams open, remove from heat and serve immediately!