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home > recipes > seafood > steamers
from Portland, OR Steamers 1 lb raw steamer clams 1/4 C (1/2 stick) butter (do NOT substitute margarine) 4 to 6 cloves garlic, peeled and chopped (more if you REALLY like garlic) 1/4 C dry white wine Scrub the clams, discarding any that have already fully opened. (They should be stored in salted water in the refrigerator until you're ready to cook them.) Melt butter in a large pot over low to medium heat. Add garlic and saute until aromatic; do not allow garlic to brown. Drain clams (if necessary) and add to pot. Add wine, reduce heat to low, and cover pot. Steam 10 to 15 minutes or until the majority of the clams have opened. Discard any clams that have not yet opened. Serve in bowls with broth, with a good crusty bread to sop up the broth.

Steamers


average rating = 5 stars(5.00002 comments available)
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list all recipes for SEAFOOD (335)
list all recipes by GYPSY-WITCH (3)


   

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keyword: steamers
recipes for seafood
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(posted January 14, 1999)





from Portland, OR

Steamers

1 lb
raw steamer clams
1/4 C (1/2 stick)
butter (do NOT substitute margarine)
4 to 6 cloves
garlic, peeled and chopped (more if you REALLY like garlic)
1/4 C
dry white wine

Scrub the clams, discarding any that have already fully opened. (They should be stored in salted water in the refrigerator until you're ready to cook them.)
Melt butter in a large
pot over low to medium heat. Add garlic and saute until aromatic; do not allow garlic to brown. Drain clams (if necessary) and add to pot. Add wine, reduce heat to low, and cover pot. Steam 10 to 15 minutes or until the majority of the clams have opened. Discard any clams that have not yet opened. Serve in bowls with broth, with a good crusty bread to sop up the broth.



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+2 comments


from Cary, NC, United States wrote:1  0

Very simple recipe with excellent results!!! Goes well with a good chardonnay with some asiago parmesian cheese bread.
5 starsMarch 3, 2006


from St. John, WA/, United States wrote:3  1

I've enjoyed them prepared this way in restaurants and now have a great recipe for home...!!!
5 starsOctober 10, 1999


 
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