Simple Steamed Clams
Jean Kerr is the author of four cookbooks and a contributing editor at The Cook's Cook.
This recipe is featured in Soft-Shelled Clams
- Servings Serves 2
Ingredients
- 2 liters (quarts) of steamer clams, rinsed, scrubbed and soaked, broken clams discarded
- Pinch of salt
- A splash of beer or white wine (optional)
- 228 grams (8 ounces) butter, melted
- Lemon wedges (optional)
Allow one liter (quart) of clams per serving. This might seem like a lot, but bear in mind the actual clam meat amounts to much less than this.
Preparation
1. Place the clams in a deep kettle or Dutch oven, add 237 ml (1 cup) of water, salt and bring to a boil, adding beer or wine if using.
2. Steam the clams until they open and flesh is opaque, about 6-8 minutes. Using tongs or a large slotted spoon, place clams in two serving bowls.
3. Strain the cooking liquid through a fine sieve lined with a coffee filter. Serve this broth on the side. Serve melted butter in separate cups, along with lemon wedges if desired.
Jean Kerr
Jean Kerr is the former Editor and founder of Northeast FLAVOR magazine, which was named one of the top ten new magazines in the United States in its first year of publication. She is the author of four cookbooks and is a two-time Foreword magazine Book of the Year nominee. She has written for Yankee magazine, is a regular contributor to Cruising World and is currently a Contributing Editor to The Cook’s Cook.
Courtesy photo
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