Steamed clams—ah, the ocean’s own little treasures, kissed by the brine and here to whisk you away to a coastal escape, even if you’re just in your kitchen. This dish is like a summer breeze, with fresh basil and garlic dancing together in a pot. It takes me back to a beachside shack I stumbled upon during a spontaneous road trip last year—where the clams were as fresh as the sea breeze itself.
Steps
- Begin by cleaning the clams. Discard any with damaged shells, and place the rest in a bowl of fresh water for an hour to remove sand and salt. You can add a few tablespoons of cornmeal to the water for a more thorough cleaning.
- Once soaked, rinse the clams under fresh water and scrub their shells to remove any remaining debris. Set them aside, ready for cooking.
- Heat a large pot over high heat and add olive oil. Once the oil is hot, toss in the garlic chunks and cook until they are golden.
- Lower the heat to medium-low and add butter, white wine, and water to the pot. Next, add the cleaned clams and cover the pot tightly.
- Allow the clams to cook for 5 to 10 minutes, or until their shells open. Be careful not to overcook, as this will make them rubbery.
- Use a slotted spoon to transfer the cooked clams to a large serving bowl. Strain the cooking liquid and pour it over the clams.
- Garnish the dish with fresh herbs like basil or parsley. Serve with crusty bread to soak up the flavorful juices.
Ingredients
- 2 dozen little neck clams
- 2 teaspoons olive oil
- 3 cloves garlic, cut into large chunks
- 1 teaspoon unsalted butter
- 2 tablespoons fresh herbs (such as basil or parsley)
- 1/2 cup white wine
- 1/4 cup water
Nutritional Values
Calories: 468.6 | Protein: 44.8 g | Carbohydrates: 12.2 g | Fat: 17.0 g | Fiber: 0.4 g
FAQ
- How should I prepare clams before cooking?
- Clams should be alive when cooked, so it’s best to cook them the same day you buy them. Discard any with broken shells. To clean them, soak the clams in a bowl of fresh water for an hour to remove salt and sand. Adding cornmeal can help clean them more thoroughly. After soaking, rinse and scrub the shells with fresh water.
- What ingredients are needed for steamed clams with fresh basil?
- You will need two dozen little neck clams, olive oil, garlic, unsalted butter, fresh herbs like basil or parsley, white wine, and water.
- How can I avoid overcooking clams?
- Cook the clams for 5 to 10 minutes on medium-low heat, just until the shells open. Overcooking them can make them rubbery, so it’s important to monitor them closely during cooking.
- What is a good accompaniment for steamed clams?
- A piece of whole wheat crusty bread is perfect for soaking up the flavorful broth from the steamed clams.
- Can I use different herbs other than basil?
- Yes, you can use other fresh herbs such as parsley to top the clams for added flavor.
Tips
- Thoroughly Clean Clams: Before cooking, ensure the clams are thoroughly cleaned by soaking them in fresh water with a few tablespoons of cornmeal for about an hour. This helps to purge any sand or salt they might contain.
- Avoid Overcooking: Be cautious not to overcook the clams, as they can quickly turn rubbery. Cook them just until the shells open, which typically takes 5 to 10 minutes.
- Use Fresh Herbs: For the best flavor, add fresh herbs like basil or parsley just before serving. This will enhance the taste and provide a fresh, aromatic finish to the dish.
- Pair with Crusty Bread: Serve the steamed clams with a slice of crusty whole wheat bread to soak up the delicious broth, making it a more satisfying meal.
Equipment
- Large Pot with Lid – Necessary for cooking the clams.
- Slotted Spoon – Useful for transferring clams from the pot to the serving bowl.
- Strainer – Needed to pour the cooking liquid over the clams to remove any remaining solids.
