{"id":6516,"date":"2016-08-22T10:23:15","date_gmt":"2016-08-22T14:23:15","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=6516"},"modified":"2024-04-16T11:56:06","modified_gmt":"2024-04-16T15:56:06","slug":"steamed-clams-in-wine-broth","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/steamed-clams-in-wine-broth\/","title":{"rendered":"Steamed Clams in Wine Broth I"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 pounds cherrystone or littleneck clams<\/li>\n\n\n\n<li>6 tablespoons butter, melted<\/li>\n\n\n\n<li>\u00be cup dry white wine<\/li>\n\n\n\n<li>\u00be cup water<\/li>\n\n\n\n<li>1 \u00bd tablespoons chopped fresh parsley<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n<\/ul>\n\n\n\n<p>Discard any clams that are open or do not open when tapped. Under cold, running water, scrub clams thoroughly with a stiff brush.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>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.<\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>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. Mariner&#8217;s Menu shares a recipe for Steamed Clams in Wine Broth.<\/p>\n","protected":false},"author":23,"featured_media":6517,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[122,217,15,98,215,232,216,218],"tags":[145],"class_list":["post-6516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clams","category-fall","category-mariners-menu","category-shellfish","category-spring","category-steamed","category-summer","category-winter","tag-main"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Steamed Clams in Wine Broth I - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/steamed-clams-in-wine-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Steamed Clams in Wine Broth I - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"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. 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