Steamed Clams

We love clams steamed in white wine, butter, clam juice/broth and Grate Grinds Chefs Seasoning Salt to start a meal.  One of the great things about this is the simplicity of it.

Ingredients:

• 1 50 count bag of fresh live littleneck clams, rinsed of any sand or dirt.  If the shells don’t close when lightly tapped they may not be live.  Discard them or shells that are broken.
• 2 cups white dry white wine – for a bolder taste use a chardonnay, for a milder more subtle taste use a sauvignon blanc.
• 1 bottle clam juice, 8oz. – You can substitute a tbsp. of clam base and 1 cup of water
• 2 cups water
• 1/2 small red onion, diced
• 2 tbsp. minced fresh garlic
• 2 tbsp. minced fresh parsley
• 1 tbsp. Grate Grinds Chefs Seasoning Salt

Method of Preparation:

1. Melt the butter in a large sauce pan over medium heat.  Make sure the sauce pan is big enough to hold all the clams easily and that you have a lid for it.
2. Add the garlic, red onion and the Grate Grinds Chefs Seasoning Salt and gently sauté for 2 minutes to open up the flavors.  Do not allow the butter to brown.
3. Add the wine, clam juice and water.  Cover and raised heat to high to bring it to a boil.
4. Add the cleaned fresh clams and cover.  Steam for 3 to 6 minutes until the clams just open.  Turn the heat OFF.
5. Add the parsley and gently stir into the clams.  Ladle them into serving bowls or a large bowl for your guests to help themselves.  Make sure you have a large bowl for empty shells in the middle of the table or individual bowls for each guest.  It also helps to have small cocktail forks to work the clams loose from their shells.

General clam and shellfish statement:  As a rule don’t eat the clams that don’t open, as they are generally regarded as not palatable (dead).