Tuesday, April 19, 2011

Steamed Clams


A few years ago, Anne Clayton came to St. Simon's Island with my family for vacation.  It was this trip that I literally spent watching Anne in the kitchen.  I was so enamored with her graceful and carefree style of cooking that I would  follow her from the grocery store to the kitchen, trying to absorb every bit of her endless culinary knowledge that I possibly could.  She has an innate ability to see what is fresh at the store and turn it into a truly gourmet meal at home.  One afternoon, while we shopped at the local seafood market, she noticed that they had a fresh batch of clams.  Without even a thought as to what else she would need, the clams were purchased and her culinary wheels began turning.  That night she introduced me to steamed clams and they have forever since been my all time favorite seafood treat!  

Steamed Clams
1 bag fresh clams
1 bunch fresh parsley
1 bottle clam juice
1/2 bottle white wine
1 stick butter
1 onion, diced
2-3 cloves garlic, chopped

Rinse clams off in cold water to remove any sandy or dirty particles attached to the shells.  Throw away any clams that are already open.  Melt butter in large, heavy bottom pot.  Add onions and garlic and cook for about a minute.  Add clam juice, wine and parsley.  Bring to a boil then add the clams.  Cover the pot and cook until the clams have opened (this usually takes 5 to 7 minutes on a rolling boil).  Pour broth and clams into a large bowl removing any clams that did not open.  Serve with French bread for dipping!  
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