Steamed Clams
Print This Recipe
INGREDIENTS 2 pounds fresh littleneck or steamer clams, well scrubbed
2 tablespoons fresh minced garlic
2 (8-ounce) bottles clam juice
1/2 cup dry white wine
1/4 cup clarified butter
2 tablespoons finely minced fresh parsley
French breadPlace the clams in a large pot and add the garlic, clam juice and wine. Cover pot and place on the stove to bring to a boil.
When the liquid boils, gently stir clams and add the butter and parsley. Cover the pot again and continue to steam until all the clams have opened. (Discard any that remain closed.)
Ladle the clams into large soup bowls and divide the remaining broth over the clams. Serve with crusty, warm French bread.
NOTE - I prefer littleneck clams. They are sweeter, have less grit in them and have more eye appeal.