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Nov 10, 2013 01:43 PM

Recipe for Steamed Clams for Thanksgiving?


i am preparing some clams as my contribution for Thanksgiving and wanted to do a really great white wine/ garlic broth, but I am looking for a really easy but amazing recipes.. Any thoughts?

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  1. Give this recipe a look....great for dunking bread or Crostini...You can also combine clams with mussels...If you like meat, the sausage really flavors the broth well.

    Copied and Pasted:

    Here's a recipe that may have been popularized by a celebrity chef, but a friend had it on his menu in an upscale restaurant and it was a top selling item for him. Serve with fresh bread or grilled bread rubbed with garlic. The ingredients you will need are:

    Mussels & Clams
    Olive Oil
    Fresh Chopped Garlic
    Fresh Sliced Shallots
    Fresh Chopped Flat Leaf/Italian Parsley
    Andouille or Chorizo Sausage sliced or slivers

    Red Pepper Flakes (optional
    )Butter (optional
    )7-12 ounces of your favorite beer
    Salt and Pepper to taste

    In a hot pan with a good lid add Olive Oil and render the sausage, then add fresh chopped garlic, sliced shallots, salt, pepper, optional red pepper flakes and saute' until translucent. Now add the cleaned mussels, clamd and beer and cover the pan until the first signs of the mollusks opening. Remove lid, finish with parsley and optional butter at this time....give it a good shake and serve......I usually drizzle additional Olive Oil over the large family serving bowl or individual serving bowls.

    The entire cooking process, including prep should take you ten minutes or could certainly add Pernod in addition to the recipe....or wine in place of the beer

    1. Search What's Cooking America

      What could be easier to make and more delicious than steamed clams with butter? I can't think of anything else!

      Steamed Clams


      3 to 4 pounds live small hard-shelled clams (also called cherrystone, littlenecks (in the New England states) and steamer clams (in the Pacific Northwest). If the shells of the live clams are open, tap on shell. If it does not close, throw away the clam.*

      3 tablespoons butter
      1 small white onion, coarsely chopped
      6 parsley stems
      3 cloves garlic, lightly chopped
      1 bottle dry white wine
      1/2 teaspoon red pepper flakes
      Melted unsalted butter**
      Thick slices of French Bread

      * There are generally 12 to 15 clams per pound. Serve approximately 1 to 2 pounds of steamer clams per person.

      **The use of unsalted butter is imperative for this recipe, otherwise your clams will be too salty!


      NOTE: FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.

      One hour before serving, scrub clamswith vegetable brush in cold water; rinse with water until free of sand (adding a little coarse salt to the water will help to remove the sand from the clams).

      In a steamer pot or a large kettle, melt butter; sauté onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

      Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter.

      Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.

      Eat and enjoy!

      Yields: 2 servings.

      1. The recipe of the month a few months ago was steamed mussels. I suppose that includes clams, might be worth a look ;)