Steamed Hams II
Mar. 24th, 2026 11:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Clams Bordelaise.
"The Pacific Northwest is loaded with clams, and I am as happy as one. My older brother thinks that anyone who steams clams without garlic should be shipped out of the country."
6 shallots, chopped, or 8 green onions, sliced (I used a combination)
3 cloves garlic, minced (Ha! I used... more.)
1/4 cup olive oil
3-4 quarts clams, in shells, drained
1/4 cup parsley
pepper to taste
1 tsp thyme
1 cup white wine
In a ginormous skillet, sauté the alliums in a little olive oil. Add the clams, parsley, a few twists from your pepper mill, and a couple pinches of whole thyme. Add the wine and cover the skillet. Place on high heat until the clams open, about 10 minutes. (Ours were done in 5-7.) Serve with the broth poured over the clams.
What worked: A close cousin of moules marinières but with fresh clams. A half recipe of clams from our fish CSA was a lovely dinner for the two of us with some fresh bread to sop up the broth.
What didn't: It was a bit salty for my taste, but that's the nature of shellfish from the ocean.
Will I make it again? Probably.
"The Pacific Northwest is loaded with clams, and I am as happy as one. My older brother thinks that anyone who steams clams without garlic should be shipped out of the country."
6 shallots, chopped, or 8 green onions, sliced (I used a combination)
3 cloves garlic, minced (Ha! I used... more.)
1/4 cup olive oil
3-4 quarts clams, in shells, drained
1/4 cup parsley
pepper to taste
1 tsp thyme
1 cup white wine
In a ginormous skillet, sauté the alliums in a little olive oil. Add the clams, parsley, a few twists from your pepper mill, and a couple pinches of whole thyme. Add the wine and cover the skillet. Place on high heat until the clams open, about 10 minutes. (Ours were done in 5-7.) Serve with the broth poured over the clams.
What worked: A close cousin of moules marinières but with fresh clams. A half recipe of clams from our fish CSA was a lovely dinner for the two of us with some fresh bread to sop up the broth.
What didn't: It was a bit salty for my taste, but that's the nature of shellfish from the ocean.
Will I make it again? Probably.
