Brad's steamed clams in white wine sauce

Name: Brad's steamed clams in white wine sauce
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs fresh clams; 1 large shallot, minced; 4 cloves garlic, minced; 2 tbs butter; Sea salt and black pepper to taste; 1/2 tbs old bay seasoning; 1/2 tbs dried basil and oregano; 3/4 cup dry white wine; 1/4 cup cream sherry; 1/2 cup fresh parsley, minced; Shredded parmesan cheese; 1 large lemon

wingmaster835 @wingmaster

Sequim Washington

These are smaller manilla clams that were locally dug. If you dig clams yourself, give them time to filter out the sand. I bring a 5 gallon bucket of sea water back with me. I place clams in a large bowl and just cover them with sea water. I then sprinkle a little bit of corn meal over them. They will start to intake the corn meal and expel the sand. Repeat this process twice a day with fresh sea water and corn meal until you stop seeing sand in the bottom of the bowl when changing water. Keep clams in the fridge. If you are buying clams this is usually already done. Never buy clams that are already open.

wingmaster835 @wingmaster

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Ingredients

35 minutes

4 servings

2 lbsfresh clams
1large shallot, minced
4 clovesgarlic, minced
2 tbsbutter
Sea salt and black pepper to taste
1/2 tbsold bay seasoning
1/2 tbsdried basil and oregano
3/4 cupdry white wine
1/4 cupcream sherry
1/2 cupfresh parsley, minced
Shredded parmesan cheese
1large lemon

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Steps

35 minutes

1

Heat a large high walled skillet on the stove over med high heat.
2

Add butter, shallots, and garlic. Saute for 5 to 6 minutes until shallots sweat out, but don't brown.
3

Add clams and seasonings except salt and pepper. Saute for 3 more minutes. Crank up the heat a little after adding clams.
4

When a couple clams start to open, add both wines and parsley. Saute until the clams all pop open. Taste and add salt and pepper to taste.
5

Kill the heat and plate immediately. Discard any clams that didn't open by themselves. Sprinkle fresh grated parmesan and a little lemon juice over clams. Add a little pan liquour to the clams. Serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on April 09, 2025 20:08

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.