If you're looking for a quick, simple, yet incredibly delicious seafood dish, look no further than this recipe for steamed clams. These delicate morsels, kissed by the gentle heat of steam and enhanced with aromatic herbs and white wine, bring the fresh flavors of the ocean right onto your dining table. This recipe is perfect for a casual dinner or an impressive appetizer for your next party.
The whole process is surprisingly easy, leaving you with ample time to savor the company of your loved ones as they enjoy this mouthwatering dish.
Why This Recipe Works
This steamed clams recipe stands out due to its simplicity and versatility. Cooking clams in a steamer allows their natural, oceanic flavors to take center stage. Unlike other cooking methods that can overpower the delicate flavor of clams, steaming retains their original taste, enhanced only by a few carefully chosen ingredients. Plus, it's a quick and easy method that doesn't require professional culinary skills, making it accessible to everyone.
Moreover, this recipe works because it's a healthy and delicious way to enjoy seafood. Clams are rich in protein, low in fat, and packed with essential vitamins and minerals like vitamin B12 and iron. The addition of garlic and herbs provides not only flavor, but also beneficial antioxidants. Lastly, the splash of white wine adds depth and complexity to the dish, creating a beautiful harmony of flavors that will make you feel like you're dining at a coastal restaurant. So, if you're looking for a simple, healthy, and tasty dish that's guaranteed to impress, this steamed clams recipe is the one for you.
Ingredients
Clams - fresh clams for this recipe. The fresher the clams, the better the flavor will be. If you can't find fresh clams, you can use frozen ones as a substitute, just make sure to thaw them properly before using.
Garlic - garlic will be used to infuse flavor into the steamed clams. Choose fresh, firm garlic bulbs for the best taste. If fresh garlic is not available, you can substitute with ½ teaspoon of garlic powder per clove.
White Wine - A cup of dry white wine is used for steaming the clams. It adds a distinct flavor to the dish. If you prefer not to cook with alcohol, you can substitute it with chicken or vegetable broth.
Parsley - Fresh parsley adds a pop of color and a touch of earthy flavor to the dish. If fresh parsley is not available, 1 tablespoon of dried parsley can be used instead.
Butter - butter will be used to sauté the garlic and also to add richness to the sauce. If you're looking for a healthier option, you can substitute butter with olive oil.
Tips
- Always rinse and scrub the clams thoroughly to remove any grit or sand.
- When buying clams, make sure they are closed. If they're open, give them a little tap. If they don't close, they're dead and should be discarded.
- Don't overcook the clams. As soon as they open, they're done. Overcooking can make them rubbery.
- Save the broth left from steaming the clams. It's packed with flavor and can be used in other recipes.
- If any clams do not open after cooking, it's best to discard them as they could be bad and might make you sick.
How to Serve
Steamed clams are a versatile dish that can be served in a variety of ways. Typically, they're served in a large bowl with plenty of broth and some crusty bread on the side for dipping.
- Appetizer - Steamed clams make a great appetizer. You can serve them in small individual bowls with a piece of crusty bread on the side.
- Dinner - For a Dinner, you can serve steamed clams over pasta. The broth can be used as a sauce for the pasta.
- Seafood Feast - You can also include steamed clams in a seafood feast along with other seafood like mussels, shrimp, and crab.
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Steamed Clams
Ingredients
- 2 pounds fresh clams
- 4 cloves garlic minced
- 1 cup dry white wine
- ¼ cup chopped fresh parsley
- 4 tablespoons butter
Instructions
- Rinse and scrub the clams thoroughly under cold water.
- In a large pot, melt the butter over medium heat.
- Add the minced garlic to the pot and sauté until fragrant.
- Add the white wine to the pot and bring to a simmer.
- Add the clams to the pot, cover, and steam until the clams have opened up, about 5-7 minutes.
- Discard any clams that have not opened.
- Stir in the chopped parsley.
- Serve the clams hot, with the broth, and a side of crusty bread.
Nutrition
Notes
- Always rinse and scrub the clams thoroughly to remove any grit or sand.
- When buying clams, make sure they are closed. If they're open, give them a little tap. If they don't close, they're dead and should be discarded.
- Don't overcook the clams. As soon as they open, they're done. Overcooking can make them rubbery.
- Save the broth left from steaming the clams. It's packed with flavor and can be used in other recipes.
- If any clams do not open after cooking, it's best to discard them as they could be bad and might make you sick.