Right after my beloved lobstah.

Steamers hold a special place in our summer menu.

Special meaning we eat them almost every Friday night.

And the boys adore them!

It’s hysterical to watch them clean them and then watch the butter fly as the dip and then drip down their chins.

Nothing says summer to me more.

WHAT YOU NEED:

3 lbs New England steamer clams, cleaned and rinsed well.  Be sure to discard any open ones that don’t pop shut when you give them a tap.

2 T olive oil

2 shallots, minced

2 garlic cloves, minced

3/4 cup white wine

2 cups water

1 stick butter melted

WHAT TO DO:

In a large pot heat olive oil over medium high heat.

Toss in shallots and cook until soft.  Add in garlic and cook for about a minute.

Stir in white wine and allow to reduce for 2-3 minutes.

Pour in clams and toss in the broth.  Pour in water and bring to a boil.  Cover and cook for 10 minutes.

Remove clams to a large bowl and reserve cooking liquid to dip (and clean) clams in.

Discard any clams that didn’t open.

Serve with garlic bread, salad, and drawn butter.

Recently we went up to my SIL’s house for a BBQ.  She asked me to make these steamers.

It was a good size BBQ.

But still, we went through 20 pounds of steamers.

20 pounds!!!!!

That’s a lot of clams!

But they sure were good!

Related posts:

• Seafood Week – Oven Baked Orange Roughy
• Seafood Week – Fish Tips
• New England Pot o’ Steamers
• Seafood Week – New England Lobstah
• Clam & Corn Chowdah Soup Week

Serves 6  Prep Time: 15 minutes  Cook Time:  15 minutes

3 lbs New England steamer clams, cleaned and rinsed well.  Be sure to discard any open ones that don’t pop shut when you give them a tap.

2 T olive oil

2 shallots, minced

2 garlic cloves, minced

3/4 cup white wine

2 cups water

1 stick butter melted

In a large pot heat olive oil over medium high heat.  Toss in shallots and cook until soft.  Add in garlic and cook for about a minute.  Stir in white wine and allow to reduce for 2-3 minutes.  Pour in clams and toss in the broth.  Pour in water and bring to a boil.  Cover and cook for 10 minutes.  Discard any clams that didn’t open.  Remove clams to a large bowl and reserve cooking liquid to dip (and clean) clams in.  Serve with garlic bread, salad, and drawn butter.

We were in Boston for the holiday weekend and I was dying for some steamed clams. I didn’t get around to getting any so I whipped up a batch myself when we got back home.  They’re so good!

Related posts:

• Chicken Amazing
• Linguini with white wine cherry tomato and clam sauce
• Grandpa’s Famous Pasta
• Veal Scallopini
• Sauteed Spaghetti Squash with herbs