[No.032] The Project of Steam Clams & White Wine

There's a restaurant called Parkers Lighthouse in Long Beach, California and they serve a dish with Manila Clams in a delicious broth. Since this is one of my dad's favorite dish from there, I wanted to see if I could recreate it. The results were delicious. This was the first time I've ever cooked clams and I was amused at the way these clams open up when they're ready. If you're interested in a seafood dish and love clams and white wine, this is the dish to try!

I took a risk and made a large amount of this dish even though this was the first time I was making it. I bought the clams from Costco and they sold 5lbs for about $20.00 which was a great bargain for me. In saying that, this recipe yields 5 people at about 1lb a person. Prior to steaming the clams, make sure to run water through them to make sure the sand washes off. Feel free to pick up each clam and quickly clean off the shell with your hands to make sure the sand is completely off.

Steamed Clams in White Wine Garlic Butter Sauce

Prep Time: 15 minutes || Cook Time: 15-20 minutes || Total Time: 30-35 minutes

Ingredients:

• 7.5 tbsp Salted Butter

• 6 gloves Garlic, minced

• 6 stalks Scallions (Green Onions), diced

• 1.5 cup Sauvignon Blanc (White Wine)

• 1 cup Chicken Stock

• 1/2 cup Water

• 5 lbs Cockle Clams

• 2 Whole Lemons, halved and divided

• Fresh Cilantro, chopped

Instructions:

1. In a large pot over medium heat, melt the butter

2. Add the garlic and scallions and sauté until softened, stirring occasionally to avoid burning.

3. Once the garlic and scallions have softened, add the white wine and allow it to simmer

4. Add chicken stock, juice from 1 lemon, and water and allow it to simmer with the white wine for about 2 minutes

5. Slowly add clams to the pot once the white wine, chicken stock, lemon, and water have reached a simmer, cook for about 5-6 minutes.

6. Most of the clams should be wide open; discard any clams that do not open; however, if most clams are not open yet, remove the clams that have opened and place into a separate bowl, and ladle the broth and begin to cover the clams that have not opened in the pot. (This aids with the cooking of the clams)

7. If the clams still do not open after 3-4 minutes, disregard

8. When clams have finished cooking, place in a serving bowl and pour cooked broth on top.

9. Squeeze juice from half a lemon juice on top of the clams, slice the other half of the lemon and use as garnish with cilantro, then serve immediately.
   

Steam Clams in a White Wine Garlic Butter Sauce.

Serve and eat with buttered toast and a glass of white wine. Enjoy a nice seafood dish at the comfort of your own home whether it be a meal for yourself, with a significant other, or a dinner get together.