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Steamed Clams

Steamed Clams
I found some beautiful clams at the market today.  They caught my notice because a cheeky one spit at me as I walked by.  The shells have dazzling designs and are full of meat inside.  I was going to make something a little more complicated, but my class ran way over and the steamy night called for a chilled glass of wine and simplicity.  It is also great idea for an easy summer appetizer.

In large frying pan briefly saute butter,  wine and Aussie.   Lay clams in the broth mixture, and cover. Steam until the clams have opened (discard any clams which are unopened).  Serve in shallow bowls, with broth, a wedge of lemon and crusty bread.


More ideas involving clams:


Photo Credit:  Julie Cecchini


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Sooo good, you had me at "the shells have dazzling designs and are full of meat inside"
I love to make this & same for mussels.

Terra Americana

Thanks Beth!



Terra Americana


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