Reviewed: Nov. 8, 2004

Never made a clam dish before and this one was excellent! This is a keeper! Thanks!

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BECMEISTER

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Reviewed: Oct. 26, 2004

All I can say was the broth was wonderful! But I screwed up by using BIG clams vs. small. So I couldn't even enjoy the clams cause they were so darn chewy. Make sure you get the right kind of clams. But I gave it 4 stars cause I believe that if I had the right clams it would have been a dream to eat. Enjoy!

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SIMPLYSIMPLE

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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Reviewed: Oct. 25, 2004

This recipe made a fantastic clam dish. I prepared this for three people over pasta. The meal was light yet still very flavorful - a very nice contrast to a more typical clam dish with heavy sauces, etc. I used only 1/2 the garlic indicated and a good sauvignon blanc. The next time I prepare this recipe, I'll add most of the parsley a couple of minutes before I remove the pot from the stove to soften it.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Oct. 25, 2004

Taste great and easy to make.

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THEMAGIKCOW

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Reviewed: Oct. 1, 2004

Fantastic recipe!! I substituted the white wine with dry vermouth, fabulous!!

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CHRISTY2828

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Reviewed: Sep. 24, 2004

Another example of simple and delicious! Wonderfully low cal and low carb!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 20, 2004

This was very quick, easy, and great. My 7 year old daughter ate faster than we could get to it, and poof, gone!

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Jodi

Cooking Level: Intermediate

Home Town: Fair Oaks, California, USA

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Reviewed: Sep. 16, 2004

We had this last night with crusty bread and Seared Sea Scallops. I put the clams in a big pasta bowl for each person. Looked great, smelled great, and tasted GREAT! I did not modify the recipe at all. I didn't need any tweeking. Very good!

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: Sep. 4, 2004

This was a really good recipe. I had to subsitute the clams for mussels due to the fact that I'm poor and they don't have that at the commmissary. But the recipe still turned out excellent. I tossed the mussels in a linguene pasta. Yum!

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PUNKNICK28

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Reviewed: Aug. 25, 2004

outrageously delicious!!! they have become a family favorite!!

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lisa

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2004

Scott, "Ure" my hero! So simple, so delicious! I took another user's suggestion and added salt and lemon. The lemon gave it an extra "yum" kick, but will leave out the salt next time though. I gave it a "generous" cup of Robert Mondavi Riesling and also threw in 1/2 tsp of pepper flakes. Will use finely chopped japenos next time--I like my foods spicy!! No Italian bread to be found here, but a bagette did the trick just fine. I will never have to order this dish from a restaurant again ... unless I'm feeling lazy!!

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THYMEKEEPER

Cooking Level: Beginning

Home Town: San Francisco, California, USA

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Reviewed: Jul. 30, 2004

Absolutely delicious!! Best steam clams we have ever had and so simple. Better than going out for dinner.

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Lorraine Friberg

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jul. 24, 2004

I didn't have wine so I used beer =o) YUMMY!

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MAINEMOMMY

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Reviewed: Feb. 15, 2004

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.

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JANAKING

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Reviewed: Jan. 10, 2004

This recipe rocks! My husband could eat these 5 days a week. As good or better than you will ever get in a restaurant.

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KittyCat

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Reviewed: Jan. 6, 2004

This is a wonderful change to just ordinary steamed clams. Seafood lovers would really enjoy this one.

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ELAINE

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Reviewed: Oct. 28, 2003

Absolutely excellent. Used fresh caught littleneck clams, and added a bit of seasoning salt. Served with fresh french bread with butter.

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FLYROD

Home Town: Surrey, British Columbia, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Jun. 26, 2003

Didn't have wine on hand so I used beer and they were delicous! Will try wine next time... :)

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MOONBAK

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Reviewed: Feb. 18, 2003

So simple and very delicious!!

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ZAKYOP

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Reviewed: Feb. 4, 2003

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!

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