Steamed clams


To be honest, shellfish intimidate me. Perhaps its that part of me from the Back Hills of Western Pennsylvania that still sort of cringes at the thought of eating oysters, or perhaps its the fact that I’ve heard so many stories from/about people who’ve become ill from eating that one bad scallop, but for some reason, I have a little bit of fear when it comes to the oldest meat source farmed by homo sapiens.

Didn’t know that, did you? You read correctly, man has been eating shellfish for longer than there’s been a civilized society, with archaeologist’s stating that we’ve been eating shellfish since before 50,000 BC. That’s a long time ago folks. If those people could eat the shellfish, what was I to be afraid of?

But what to make and how to make them? Luckily for me I am in an area of the country where such fish are plentiful. So I decided to stay local: Puget sound littleneck clams. And in asking the various fish vendors around Pike Place Market, I found that most of them liked to cook clams the simplest way…to steam them.

I went around and bought some basic ingredients for steaming clams…garlic, shallots, onions, lemon and parsley. Total cost? Six dollars.

Have I mentioned lately how much I love PPM? While there, I also purchased a 2002 Yakima Vally Riesling
from Hyatt Vineyards.
Side note…For a good, inexpensive Reisling, Hyatt has delivered a nice bottle for under nine dollars.

Here’s my recipe for steamed clams…and I must say ever so humbly: It was pretty tasty.

  • 1 cup Reisling (Rule of thumb…The better the wine, the better the clams)
  • 5 cloves of garlic, smashed
  • 1/2 shallot, diced
  • 1/2 cup fresh parsley
  • 2 lbs. littleneck clams
  • Melted butter

-Rinse the clams in water, discarding any clams that are already open. Set aside in bowl.

-In a dutch over, place shallots, garlic. parsley and wine over medium high heat. Allow mixture to warm but not boil.

-Once broth gets warm, place clams in pot, cover, and raise to high heat, bringing to a boil. Every two minutes, shake pot, moving clams allowing them to open.

-After 10 minutes, remove clams with slotted spoon, keeping both in pot. Place in bowl.

-strain both into differnt bowl.

-Serve with melted butter as a dipping sauce on the side.

Eat by removing each clam from its shell, and dipping it in borth to remove any remaining grit, and then dip into butter.

As I said. Quite tasty.

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