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Steamed Clams in Wine Broth

Steamed Clams in Wine Broth. Photo by Vanda Lewis


  • 4 pounds cherrystone or littleneck clams
  • 6 tablespoons butter, melted
  • ¾ cup dry white wine
  • ¾ cup water
  • 1 ½ tablespoons chopped fresh parsley
  • ¼ teaspoon Tabasco 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 butter, 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.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

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.