Okay! Here it is! Our incredible steamed clams recipe!
Dustin and I have received so many compliments on this recipe. It has become a cooking tradition we began a few years ago and we make these every Memorial Day, 4th of July, and Labor Day. It is a perfect summertime recipe, especially if you’re having a celebration. You will — without a doubt — find your guests hovered around these clams, anxiously awaiting the arrival of the next batch.
This is one of the extremely rare instances where we use the minced garlic from a jar. Normally we use fresh garlic for everything, but so much is required for this recipe that it makes more sense to go this route.
Again, I apologize for the picture quality. We were camping when we cooked these clams.
In case you missed it, click here for our recipe on how to burp clams!
Time: About 1 Hour 15 Minutes
Serving Size – 1 bushel of clams (300 clams)
Ingredients:
- 1 bushel of clams (300 clams), burped.
- 1 gallon of white wine
- 32 oz. minced garlic
- Fresh parsley
- Butter for dipping
Directions:
- After your clams have finished burping out all of the nasty sand, they’re ready for the steam pot!
- Make sure to have a clam pot steamer handy. The base of our steam pot is a turkey cooker that is fueled by propane. WARNING! We do this outdoors because this would make an absolute mess if this were to be done on the stove in the house. The clam juice ends up boiling out and over the sides. It’s just easier to do this outside.
- Turn the propane on and light the burner at the base of the turkey cooker.
- Put the bottom part of the clam pot over the turkey cooker, and the top part of the steam pot on top of that.
- In the top of the steamer pour about 3/4 of the white wine.
- Fill with about 100 clams.
- Add 1/3 of the garlic over the clams.
- Throw a couple of handfuls of fresh parsley on top.
- Put the lid on.
- Cook until the clams have opened, about 20-25 minutes.
- While the clams are steaming, get a small pan and heat on low. Melt as much butter as you desire until it is either clarified or browned, according to your preference.
- When the clams are opened, dump them into a tin or large bowl.
- Serve with butter for dipping.
- You will not need any additional wine for repeating the process for the additional 200 clams. (Remember to only steam about 100 at a time.) Simply add more clams to the steamer pot, add more garlic and parsley, and steam away until they have opened.
- ENJOY! — You will be sad when they’re all gone; I promise.
Below please find the step-by-step process with photos.
Turn the propane on and light the burner at the base of the turkey cooker. Put the bottom part of the clam pot over the turkey cooker, and the top part of the steam pot on top of that.
In the top of the steamer pour about 3/4 of the white wine.
Fill with about 100 clams.
Add 1/3 of the garlic over the clams. Throw a couple of handfuls of fresh parsley on top. Put the lid on.
Cook until the clams have opened, about 20-25 minutes.
While the clams are steaming, get a small pan and heat on low. Melt as much butter as you desire until it is either clarified or browned, according to your preference.
When the clams are opened, dump them into a tin or large bowl. Serve with butter for dipping.
You will not need any additional wine for repeating the process for the additional 200 clams. (Remember to steam only steam 100 clams at a time.) Simply add more clams to the steamer pot, add more garlic and parsley, and steam away until they have opened.
In case you missed it, click here for our recipe on how to burp clams!
