Steamed Clams

Steamed Clams - Easy, Quick, Tasty

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This is similar to the steamed mussels recipe that I posted a couple of weeks ago. For this recipe I use littleneck clams. They’re the small hard shelled ones. Depending on where you are from they may be called something different. Just as long as they are small (about 1 inch wide) they’ll be tender and tasty. I’ve added a little twist to this to make a thicker sauce, which I prefer. This is also quick and easy and mighty tasty. Just a note: Before you cook them, these clams are alive and need air to breathe. Don’t store them in a sealed container or plastic bag.

Ingredients

4 doz. fresh littleneck clams
3 cloves garlic peeled and minced
1 tbsp. flour
1 stick butter
1 cup dry white wine
1 bunch Italian parsley chopped
Crusty bread

Directions

Clean the clams in cold water. Discard any with broken shells or any that won't close when squeezed.
In a large stock pot melt the butter over low heat. Be careful not to burn it. Add the minced garlic when the butter has melted. Keep stirring the garlic for about 30 seconds. Add the flour and make a light roux. You just want it to thicken up a little, but not be too pasty.

Add the wine and clams. Raise the heat to medium high until the wine begins to boil. Lower the heat to a simmer add the parsley and cover.

Stir occasionally. When all the clams have opened and the meat separates easily from the shell, they are done. This should only take a few minutes. Be careful not to overcook. Discard any clams that didn't open.

Serve with crusty bread. This also goes well served over cooked pasta.