Steamed Clams 01
Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days… the owner of the place was Clam Happy, and especially with Clam Broth on the side and Drawn Butter and/or Garlic Sauce (Garlic Butter). So, that’s the presentation I’ll present here. Steamed Clams usually preform better in Clam or Lobster Steamer (Pot), but a 12 or larger sauce pan with a dome lid works just as well, and even better when finishing the Clam Broth.
Servings Prep Time
1serving (13 clams) 10minutes
Cook Time
10minutes
Servings Prep Time
1serving (13 clams) 10minutes
Cook Time
10minutes
Ingredients
Steamer Ingredients…
Clam Broth Ingredients…
For the Garlic Butter Sauce…
Clarified Butter Ingredients…
Instructions
For the Clams…
  1. In a large sauce pan: Add 8 ozs. Clam Broth with a little White Wine (or Chicken Stock, or Water with some White Wine; turn on high heat.
  2. Add a Bay Leaf and the Peppercorns.
  3. Add the well washed clams, insuring they are all still alive.
  4. Cover and cook (or steam) till the clams open – about 5 minutes or so.
  5. Serve the clams in a large bowl with a little broth in the bottom, a ramekin of Drawn Butter, a Lemon Wedge, a cocktail fork, some Clam Broth, and Garlic Butter Sauce as an option.
For the Clam Broth…
  1. * If using a Steamer, take 4 to 8 ozs. liquid out of the spout and put into a soup cup or bowl; add the Butter, Salt and Pepper, add top with Parsley. ** If using the pan liquid, add the Butter, Salt and Pepper, add top with Parsley, and ladle or pour into a soup cup or bowl. *** If using canned Clam Broth, heat in a pan with a Bay Leaf and a few Peppercorns; add the Butter, Salt and Pepper, add top with Parsley, and ladle or pour into a soup cup or bowl.
  2. Serve with a Lemon Wedge and some crackers.
For the Garlic Butter Sauce…
  1. Slowly melt the Butter in a pan.
  2. Add the Garlic and Chicken Stock.
  3. Simmer for a few minutes, not reducing and not browning.
  4. Remove from heat, add the Parsley, stir and serve.
To Clarify the Butter…
  1. Place the butter in a heavy saucepan and melt slowly over low heat.
  2. Remove the pan from the heat and let stand for 5 minutes.
  3. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.