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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carolinapnthrgirl

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Reviewed: Feb. 17, 2007

I have made this recipe several times and it's always a hit. I wouldn't change a thing.

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stacygil

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Reviewed: Nov. 3, 2006

Delicious and simple. Was wonderful served over pasta with garlic bread. Even put some shrimp in to steam with the clams.

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Mark

Cooking Level: Intermediate

Home Town: Frostburg, Maryland, USA

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Reviewed: Oct. 23, 2006

The broth was too salty to eat! I'm not sure what happened here but I was really disappointed in the sauce.

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christal

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Reviewed: Oct. 22, 2006

My husband and I both really enjoyed this dish. He said 4 or 5 stars for sure... and due to the ease a preparation, I am going with 5. I don't make a lot of shellfish at home, this recipe might change that. I served this with garlic bread and really enjoyed it. Next time I make it I will give it a try with pasta. I think that I will increase the liquids and then drain part of the sauce into a seperate pan and add cream and parmesean to make a psuedo clam alfredo sauce. A little extra work, but I think will be worth the effort. This is a keeper, Shellfish will be welcome at my dinner table again in the near future.

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DAWNC

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2006

Outstanding! My kids and I absolutely love this. They beg me to make it. Thanks so much for an excellent recipe!

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LML

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 27, 2006

perfect as is. this recipe is easy and delicious. if anything, i would double it to make sure you have enough!! my husband and i gobbled it up with the bread and didn't eat anything else that was made with dinner.

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lisar265

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Sep. 24, 2006

Easy and delicious...

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jasminscent

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 21, 2006

My husband & I had clams at a dutch pub recently and we loved it so much that we decided to try it at home. The recipe is so easy to cook and we think that it was actually better than the ones we had at the pub. We used a good sauvignon blanc and had crusty french bread with it. the only trouble is with scrubbing the clams clean.. Will def be making this again.

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CHANDYCOOKS

Cooking Level: Intermediate

Home Town: Kottayam, Kerala, India

Living In: Bangalore, Karnataka, India

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Reviewed: Aug. 11, 2006

Just like I've eated in the finer restaurants. Unfortunately I didn't know that you purchased the clams live, so I had a pretty hard time eating them and doubt I'll make this again. But if you can live with yourself for cooking these, this recipe is delish!

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ANDIALEIGH

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Reviewed: Jul. 22, 2006

My husband and I just made these and they were FABULOUS!! More than enough broth and extremely tasty. Thanks for a great recipe that we will be enjoying for a long time. Great, QUICK dinner to make for guests too!!! A++++

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MELISSAKC3

Cooking Level: Intermediate

Home Town: Crockett, Texas, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 8, 2006

This recipe is the bomb! I make it often and everyone raves. It's hard to find a restaurant that makes better.

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snowmogal

Cooking Level: Expert

Living In: Bend, Oregon, USA

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Reviewed: Jun. 30, 2006

YUMMY, definitely a keeper. Didn't change anything.

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B

Cooking Level: Intermediate

Living In: Port Orchard, Washington, USA

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Reviewed: Jun. 19, 2006

I can't believe how easy and delicous these clams were. I will definately be making them again and again. I followed the recipe exactly as written!

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Claudine

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Reviewed: May 8, 2006

Yum. I added two shallots, diced, right before the garlic, fabulous. Served over linguine.

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SJRJA

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Reviewed: Apr. 23, 2006

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.

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Joe and Jill

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Living In: Deerfield Beach, Florida, USA

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Reviewed: Mar. 30, 2006

Great EASY recipe! Steamed about 15-20 minutes. Served with Ceasar Salad, corn, and garlic/butter rice. Make sure you have some good dipping bread! Makes a lot of juice!

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SCOOPS44

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Reviewed: Mar. 20, 2006

I made this recipe for about 8 other people the other night (I had about 100 medium-large clams) and everybody RAVED! Said definite resturant quality! YUM YUM YUM!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Feb. 27, 2006

Mmm good. I had these with angel hair noodles and caesar salad. Yumm. I made half the recipe and I think I might need to make more sauce next time. I'd like to eat this every week, haha! It's that yum.

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 15, 2006

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!

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