White Wine Steamed Clams, I am mean doesn’t that sound heavenly! I have done clams on the grill before but I really prefer to steam them because you can add more flavor to the clams as they cook!
(I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online.
I am thankful I have a buddy that has a cabin close to where we can go clamming. Even though it is work to get the clams they taste so much better when you don’t have to go to the grocery store.
The key to fresh clams changing out the water to the clams so they can keep spitting. They need to spit to get rid of the sand in the clams. I prefer to let mine spit for at least 24 hours before cooking (or freezing them. Be sure to let the spitting happen in a fresh bucket of ocean water.
See you can see how they are spitting!! The manila clams are my personal favorites but you can do this any clams and White Wine!
White Wine Steamed Clams Ingredients:
How TO make White Wine Steamed Clams:
Allow your clams to spit so as to remove the sand out of them.
Prepare up in a bowl your chopped green onions, minced garlic, and Old Bay Seasoning to be ready to put in the pot.
In a large stockpot dump in your white wine and the seasonings. I let this sit for a bit while we seasoned some cod fillets and started up the grill for some oysters.
Turn your stove on to heat up your stock pot to start the wine and seasonings start to warm up.
Dump out your clams into an over the sink and rinse them off one more time. I put my clams in the pot by hand sometimes you can catch some debris that way too from having dumped out your clams.
Once your clams are in your pot drop in your sticks of butter and cover on high.
Allow to steam cook for 15 to 20 minutes until your clams have opened up.
I allow mine to rest in the pot to soak in more of flavor as well.
Serve with melted butter and enjoy!!!
how to store leftover clams
Store in the fridge in an airtight container for up to two days.
If you are freezing the clams you will want to have them in an airtight container for up to two months.
When we store our leftovers I remove the shells and leave the clam meat in the remaining liquid to put in chowder.
This is what the clams stored in the broth from the White Wine Steamed Clams!! Trust me when I say White Wine Clam Chowder is amazing!
What do you steam your clams with??
What To Serve With Steamed Clams:
- Garlic Bread– Perfect to dip into the broth or the melted butter.
- Grilled Vegetables
- Roasted Potatoes
- Green Salad
- Corn on the cob
- Coleslaw
- Grilled Shrimp
- Bacon Wrapped Asparagus
- Pasta Salad
White Wine Steamed Clams
Equipment
Ingredients
Instructions
- Allow your clams to spit so to remove some of the grain of sand out of them.
- Prepare up in a bowl your chopped green onions, minced garlic, and Old Bay Seasoning to be ready to put in the pot.
- In a large stock pot dump in your white wine and the seasonings. I let this sit for a bit while we seasoned some cod fillets and started up the grill for some oysters.
- Turn your stock pot on to start the wine and seasonings start to warm up.
- Dump out your clams into an over the sink and rinse them off one more time. I put my clams in the pot by hand sometimes you can catch some debris that way too from having dumped out your clams.
- Once your clams are in your pot drop in your sticks of butter and cover on high.
- Allow to steam cook for 15 to 20 minutes until your clams have opened up.
- I allow mine to rest to soak in more flavor too.
- Serve with melted butter and enjoy!!!
Leave a Reply