Steamed Clams

Summer Steamed Clams with Herbs Featured image

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Summer Steamed Clams with Herbs Featured image

Summer Steamed Clams with Herbs

Allen Bixby
Garlicky and delicately delicious, all you need are a freshly-baked loaf of bread (or one pound of cooked linguine) and a yummy salad.
Total Time 1 hour
Course Our favorite side dish
Cuisine American
Servings 6 People
Calories 106 kcal

Equipment

  • Large pot
  • Slotted spoon
  • Big serving bowl

Ingredients
  

  • 6 lbs Littleneck clams, Scrubbed well under cold water to remove sand and grit
  • Good olive oil
  • 4 cloves garlic, minced
  • ½ Cup Chopped fresh cilantro (or parsley or tarragon, add some chives if you prefer)
  • 1 - 2 Zest of lemons
  • Crushed red pepper flakes, to taste
  • 4 Tbls unsalted butter
  • 2 Lemons juice

Instructions
 

  • In a tall, large pot, heat olive oil over medium heat. Add garlic and herbs and cook for a couple of minutes
  • Stir in clams and cover the pot. Cook until clams open, about 7-10 minutes.
  • Using a slotted spoon, remove the clams and distribute among individual serving bowls (or place in one big serving bowl, if you prefer). Discard any clams that do not open.
  • Add herbs to the cook pot, along with lemon zest and red pepper flakes. Whisk in butter and lemon juice until sauce thickens slightly.
  • Spoon sauce over clams and serve straight away.

Nutrition

Calories: 106kcal
Tried this recipe?Let us know how it was!
About the Author Allen Bixby

My wandering interests from croissants and laminating dough to smoking briskets to sous vide duck confit, it was all on the table to learn.

This is the combinations of experience that drives BeyondEdible.com. Tastier, healthier, and cheaper ways to get fun food on your table with tips to make it easy, even if you are beginning your cooking journey. After the decades I still love French toast, or a good burger, and sharing that with other folks is both fun and humbling.

So raise a glass, break some bread, and enjoy!

They say that 10,00 hours working a skill makes you an expert. By that standard I qualify as an expert cook. I eschew the title Chef because I do not have formal training…but dang, do I have hands on work, with the burn and cut scars to prove it. [Read More]

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