Steamed clams by CulinaryAnarchy.com (aka Chef Seth MacKenzie)

Steaming Clams is a simple way to take the ordinary and make it extraordinary with only a few simple ingredients. Like most things, everyone has there own way to make this dish but I like to keep it basic so that you get the flavor of the clams. The white wine, garlic, shallots and butter only serve to reinforce this.

As with all seafood you need to make sure the clams are fresh and clean and smell like the sea. If they are open, rinse well with cold water and discard the ones that don’t close, they’re dead and you do not want to eat these.

Digging for clams in Anacortes Washington at low tide
Digging for clams in Anacortes Washington at low tide

Mise En place

  • Knife and Board
  • Two medium pans

Ingredients

  • Fresh Clams, about a pound to two pounds per person (*See notes)
  • Garlic, about a tablespoon minced
  • Shallots, about a tablespoon minced
  • Butter, 4 oz
  • White Wine 4oz
  • Water, as needed
  • A bit of chopped Parsley

MOP

  • Rinse the Clams in COLD WATER and discard any that are still open or broken
  • Heat up the pan, add a little of the butter, get it hot.
  • Add the garlic and shallots and toss for a second to get the flavors going
  • Add the Clams, white wine and the rest of the butter and cover
  • Let it steam for 3-5 minutes until the clams are wide open exposing the goodness
Now all this needs is a bit of time and heat
Now all this needs is a bit of time and heat

*Notes

  • Make sure that you are using FRESH CLAMS, ensure that the shells are closed tight and unbroken
  • A pound or two sounds like a lot but most of the weight is in the shell so you’re not getting that much meat. Plus, if you’re going to eat this dish, you might as well indulge

Written by Chef Seth MacKenzie of CulinaryAnarchy.com

Check him out on Facebook and Instagram!

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