North Carolina Sea Grant

August 22, 2016 | Vanda Lewis

another fresh seafood idea

Clams can be steamed over water, wine or fish stock with added herbs, butter, garlic or other ingredients. When the clams are done, serve the liquid as a dipping sauce.

Discard any clams that are open or do not open when tapped. Under cold, running water, scrub clams thoroughly with a stiff brush.

Bring margarine, wine, water, parsley and Tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open.

Divide clams into 3 or 4 serving bowls. Ladle broth over them. Serves 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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