Recipe by Scott Ure
"So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta."
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clams in shell, scrubbed
extra virgin olive oil
chopped fresh parsley
My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to a boil and then almost shut the heat off. I thought it would be hot enough. Our compromise was to turn the heat to medium for about 20 minutes. 49 out of the 50 clams opened. I was shocked to see how much liquor they make. I thought the small amount of wine wouldn't be enough.
They were great. Definitely have a lot of crusty bread on hand. Linguine or some other pasta is great. My kids were so brave about trying them. I can't wait to make it again. We added some fresh lemon after they were cooked and it really brought out the flavor. Delicious!
Oh, and scrub the clams really well. I got a lot of sand and gunk off them.
THANKS for a great recipe.
Mine came out very salty.
This was delicious! I used roasted garlic instead of regular garlic, used a full stick of butter, and added about 2 tbsp. of clam juice. Also, the juice of one lemon and sprinkled some crushed red pepper on top!! YUMMY.
I made this for dinner for Valentine's day & they were out of this world good! I used pinot grigio both in the sauce & as an accompaniment & it went exceedingly well. I served this w/ barely buttered, toasted french bread (very good dipped in the sauce), strawberry onion salad (from this site) & the pinot grigio. I had other courses planned & ready to eat but we enjoyed this so much that we decided to pig out on it & forego the other courses (we'll have them for dinner tonight). It was simply the best meal I have ever eaten!
Excellent recipe! Best clams we've ever had at home. We like our clams well done, so we didn't have a lot of the juice left. Next time we'll add another 1/2 cup of wine and 1 tbsp of butter half way through steaming to ensure we have more juice because the little bit of juice we did have was so yummy!!
We had this as an appetizer with white crusty baguette, so good!
Excellent with the main course we had of Red Snapper with Orange-Almond Sauce. Adding this one into my recipe box.
This was a fantastic simple fresh recipe. As an earlier reviewer suggested, I added a dash of oregano, a dash of red pepper flakes, and a medium can of diced tomatoes. The tomatoes were a great addition. Served it with pasta for a main dish (linguini). I'm making this for Christmas Eve with shrimp, yum!
We make steamed clams all the time, but never quite like this. We used both little necks and the real steamer clams. (the ones with the tail) They were so excellent Scott and the broth was incredible. I took your advice Stephanie and made the italian bread from this site and used it to soak up the broth. Hubby and his buddy were inhaling them!
I gave this recipe a double punch after cooking with another big spritz of wine and salt/lemon. Cover and simmer one or two more minutes... its seems to bring the broth to new heights.
* Percent Daily Values are based on a 2,000 calorie diet.
Scott Ure's Clams And Garlic
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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