Steamed Clams

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 04/18/2020, viewed by 1475 , 0 Comments
yield2 portionstotal time20m

Mussels would work perfectly fine here as well. A good sourdough dunked into a pool of shellfish broth is one of my all-time favorite flavors.

What you will need

3 lb Littleneck Clams

2 Shallots

2 cloves Garlic

2 Tbsp Olive Oil

1 cup White Wine

1 bunch fresh Thyme

(Nutritional facts 90 calories, 1.48 g fat, 4.4 g carbohydrates, 11.85 g protein, 24 mg cholesterol, 493 mg sodium)

How to cook

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hat they may have collected while feeding in their natural environment. Soak for at least 20 minutes and rinse well. Most supermarket clams will already have undergone some similar treatment, but it can't hurt to try again. Just don't forget the salt. Submerging in freshwater will kill your clams.

A good soak in cold, salty water will cause clams to expell sand and grit that they may have collected while feeding in their natural environment. Soak for at least 20 minutes and rinse well. Most supermarket clams will already have undergone some similar treatment, but it can't hurt to try again. Just don't forget the salt. Submerging in freshwater will kill your clams.

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he peel. With the point of the knife perpendicular to the root, slice as thin as possible without cutting through the root end. Rotate and slice perpendicular to yield tiny cubes.

Dice the shallot as finely as possible. Slice off the stem tip and remove the peel. With the point of the knife perpendicular to the root, slice as thin as possible without cutting through the root end. Rotate and slice perpendicular to yield tiny cubes.

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Peel garlic cloves and chop or grate to a fine paste.

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Heat some oil over medium heat in a large saute pan.

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Stir in the minced shallot.

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Stir in the crushed garlic.

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m the pan. Pour in the white wine.

When the garlic and shallot have begun to cook, their aromas wafting up from the pan. Pour in the white wine.

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Add a bundle of thyme.

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Add the Clams.

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illet which happens to be the perfect size.

Cover the Pan. I don't have a large enough lid, so I had to use my large skillet which happens to be the perfect size.

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d too frequently. You want to cook the clams just until they open. Serve in a large bowl with a chunk of good sourdough to sop up the broth. Discard any clams that refuse to open.

Let the clams simmer away for about 5 minutes. Try not to peak under the lid too frequently. You want to cook the clams just until they open. Serve in a large bowl with a chunk of good sourdough to sop up the broth. Discard any clams that refuse to open.

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