Saturday, September 7, 2013

Steamer Clams

I absolutely love a big bucket of steamer clams soaked in garlic and white wine. However, it gets a little expensive to be going out every time I crave some clams.

Dutch Oven (or large stock pot)
Cutting Board
Sharp Knife
Wooden Spoon
Liquid Measuring Cup

2T Grapeseed Oil (or peanut, or canola)
4 Cloves Garlic, roughly chopped
1 Mdm. Onion, chopped
1 Bundle Asparagus, trimmed and chopped
2 Mdm. Tomatoes, chopped
1C. White wine
3 Dozen steamer clams
2C. Water (clam juice can be used if you really like that "clamy" flavor
Salt and Pepper
1/2C. Melted Butter

Rinse and clean clams, make sure to discard any that are open.
Heat oil in pan on medium heat. Saute onion and garlic until translucent (about 2 minutes).
Add in asparagus and saute for 2 minutes, now add in tomatoes and wine. Let simmer for about 2 minutes so flavors can meld and alcohol can have the chance to cook down. Add in clams and water, cover and simmer for 10 minutes or until all the clams have opened. Discard any clams that do not open.
When clams have opened remove them to serving dish, and add in melted butter and salt and pepper to taste. Pour broth over the clams and serve with toasted bread.


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