Garlicky Steamed Clams

By Kath Dedon

We thoroughly enjoyed these Garlicky Steamed Clams this week! The recipe is from Cooking Light’s November 2016 issue. It was published as a recipe to serve 4; I found it easy to adapt it to serve 2.

(A tip for West Seattle readers: West Seattle Thriftway has the best clams! They’re super-fresh and super-clean. I did scrub them, but I’m not sure it was necessary.)

If you love clams, give this recipe a try. I’m already thinking of picking up some more clams to make it again.

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Garlicky Steamed Clams

(Adapted from a Cooking Light recipe)

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.(print the recipe)

Serves 2

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Cooking Light suggests freezing leftover clam juice in ice cube trays.

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1 tablespoon olive oil

3 garlic cloves, sliced

2 tablespoons finely chopped shallots

¼ cup plus 2 tablespoons dry white wine

2 tablespoons clam juice

½ tablespoon chopped fresh thyme (or ½ teaspoon dried)

1/8 teaspoon crushed red pepper

1¼ pounds small clams (such as Manila or littleneck), scrubbed

1 tablespoon butter

3 tablespoons chopped fresh parsley

2 slices of sourdough bread

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1. Heat the oven to 400° to heat the bread.
2. Heat a large saucepan over medium heat. (I used a 4-quart pan.)
3. Add the oil and swirl it around. Add the garlic and shallots; cook for about 5 minutes, or until the shallots are soft.
4. Wrap the bread slices in foil and put them in the oven to get warm.
5. Turn the heat up to medium-high. Add the wine, clam juice, thyme, and red pepper and bring to a boil. Cover and boil for 3 minutes.
6. Add the clams. Cover and cook for 4 – 5 minutes, or until the shells open. Discard any unopened shells. (All of my clams opened.)
7. Stir in the butter and the parsley.
8. Serve in shallow bowls with the warmed bread.

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