The Best Recipe for Steamer Clams!

Besides grilling them or making Clams Casino, this isabsolutely my favorite way of preparing clams.
For this dish, I like to find the smallest clams available in the market. These are Venus clams, farmed in the cold watersof Baja Mexico ~ they are a sustainable crop andgenerally available year round where I live.
Here's what you need to make the BEST steamed clamsyou've ever tasted:
live, fresh steamer clamsdry white winegood buttera small amount of finely diced onionplenty of fresh, minced garlic (not the stuff from the jar) some finely chopped fresh parsleyOptional:a couple of sprigs of fresh thymea bay leaf or two
To finish: a generous shower of chopped fresh parsleylemon wedgesfreshly cracked black pepper (optional) I would usually add a sprinkling offresh chives as well, but the recent rainshave taken their toll and the chives are looking sad.
 The recipe could hardly be easier. After allowing the clamsto purge themselves of any sediment* place them  in a pot, pour the wine over them**, enoughto just barely cover. Add the butter,onion, garlic, thyme, and parsley. Cover the pot and bring toa boil until the clams pop open (usually about 5 minutes.)
Discard any clams that have not popped open after cooking ...
A TIP I recently learned from a seafood expert:When the clams have cooked, you may find a couplethat don't pop open; using tongs remove the openclams and shells then cover the pot and boil foranother 3 to 5 minutes. Check the remaining clams, and you maybe surprised that some stubborn ones have now popped open.But again, discard any that don't open upon the 2nd round ofcooking ~ discard them, and add the cooked clams backto the pot for serving. 
*To purge the clams of any sand that might bepresent: soak them overnight in a pot orbucket of cold salted water (1 Tablespoon salt to2 quarts of water), they will die in fresh water.You may add a tablespoon or two of cornmeal to the water. (This acts as an irritant & encourages the clams toexpel any grit, along with the cornmeal.)Discard any with cracked or broken shells, as well asthose that don't close when rapped on a hard surface.
** No need to cover them completely with the wine,as those above the liquid level will steam cook, hencethe name "steamers".
And most importantly!


Don't forget some sturdy sourdough bread for dipping up the buttery nectar! Actually, as with escargot, the sauce (or in this case broth) is the best part of the dish, in my opinion.  ;)
To serve:  I usually serve them right from the small copper pots,otherwise ladle a portion of clams into bowls, along withsome of that irresistible buttery nectar, sprinkle generously with additionalminced parsley. Add cracked black pepper if desired, some people alsolike to have a little Tabasco or other hot sauce to spice things up.Pass the bread basket and get ready to feast! 

These also are wonderful served as an appetizer ~



If you would like a printable copy of the recipe, you'll findit over on my recipe blog:Click here.

Have a blessed week.Those enduring the devastation of Hurricane Sandyremain in my thoughts and prayers.
xo ~mari

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