Reviewed: Oct. 24, 2007

This is outstanding! The first "real live" clam recipe I ever prepared. When I made this I made 2 batches, 1 w/ live clams and 1 w/ canned because I just wasn't sure about the real clams. I had made both red and white clam sauce w/ canned before that was very good. This recipe ruined me on canned clams. The fresh was so tasty that the canned wasn't eaten. Yummy! we make this every time fresh clams are available. Thank you Scott!

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Shay 74

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Oct. 24, 2007

This is delicious! I have been using this recipe for over a year now and have had no complaints yet from my family! I scale down the recipe to use only a dozen clams and add a little more wine, a pinch of red pepper flakes, a teaspoon of lemon juice, more garlic (I love having a garlic taste to my food) and cook a little bit of the parsley in it to get some of its flavor (I pick the cooked parsley out after its done steaming). When I make this I also make Clam Linguni with it and poor the juice from this into the sauce. I recommend The Best Clam Sauce by Jodie B. to serve with this! A great combination!

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Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Astoria, Oregon, USA

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Reviewed: Oct. 12, 2007

Love this recipe! We make it a meal by getting the 5 lb. back of clams from Costco & a loaf of sourdough bread! Two of us can eat all the clams & the great sauce!

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jfedo

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Reviewed: Sep. 21, 2007

Excellent recipe. I've made this numerous times although always with mussels. A very simple recipe too. Comes out great every time. This is a family favorite.

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MASUGANUT

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Reviewed: Sep. 4, 2007

I don't eat clams but my fiance does and he made this for his lunch yesterday. He loved it! He said it was very simple to prepare. When he was mincing the garlic he thought it seemed like an aweful lot but when it was done he said it was just right.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2007

Awesome. If you like steamed clams definitely try this recipe. You'll never make plain steamed clams again.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jul. 28, 2007

This was fun to make and my daughter loved it. I prefer steamed claims simply dipped in butter. Thanks!

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FIREBALL2000

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Reviewed: Jul. 4, 2007

This was so easy. Had fresh clams from the Hoods Canal. Will make again.

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EXPLORER43

Cooking Level: Expert

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Reviewed: Jun. 26, 2007

Delicious and SO easy to make! Family loved it.

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MIMERZ

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Reviewed: Jun. 20, 2007

Excellent.

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CleopatrasCat

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jun. 10, 2007

Simple, fast and very tasty. Good with mussels too.

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Shelly T

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: May 31, 2007

Very nice, I used an alcohol-removed chardonnay, with a hearty garlic sourdough loaf and a spinach salad. It tasted wonderful.

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SEQUOIA183

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Apr. 28, 2007

very simple and yummy!

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Apr. 28, 2007

Mine came out very salty.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 22, 2007

Yum, Yum...Made this last night...served with linguine. Great flavor!!

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Monica

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Reviewed: Mar. 15, 2007

Bravo, this recipe deserves a standing ovation as my company nearly gave me one. I tripled this recipe for a dinner party and it was a huge hit, we didn't have one clam left and the broth was soaked up with crusty bread. I hardly needed to serve a main course.

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WW3354

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Reviewed: Mar. 11, 2007

easy & delicious, a great taste combination

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Lianne

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Reviewed: Mar. 1, 2007

This COULD HAVE been great, but, as a first timer at clams, I didn't realize that one, you need to use little or middle neck clams; Two, they absolutely must be purged in saltwater first to get rid of the sand. I did not know these things, and I ended up with the most repulsive steamer clams! We threw the entire dish away, for there was no saving them. As I said, with a more thorough recipe, it may have been wonderful.

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