Steamed Littleneck Clams


Nothing could be easier than steaming clams, and purists need no adornments to enjoy their briny sweetness. Nonetheless, adding a few ingredients like wine, cream, and herbs turns a casual dish into something special.


2 tablespoons butter
1/3 cup thinly sliced leeks
2 cloves garlic (minced)
1/2 cup dry white wine
3 pounds littleneck clams (scrubbed)
3 tablespoons heavy cream
2 tablespoons minced fresh tarragon
1 tablespoon minced fresh Italian flat leaf parsley


Melt the butter in a large pan or stockpot over medium heat and add the leeks. Cook, stirring frequently, until the leeks soften, about 5 minutes. Add the garlic and cook another 2 minutes.

Add the wine to the pan, raise the heat to high, and bring to a boil. Add the clams, cover the pan tightly, and cook for 5 minutes. Remove the clams from the broth, discarding any that haven't opened. Cover the clams with foil to keep them warm. 

Return the broth to a boil over high heat. Add the cream, tarragon, and parsley, and cook 2 minutes. Return the clams to the pan and cook for 1 minute to heat through. Serve immediately.


Subscribe to Comments for "Steamed Littleneck Clams"