Steamer Clams
Quick and Easy Steamer Clams that will make you seem like a pro chef!
Ingredients
- 2 Lbs Clams Little Neck or Manilla are great options
- 2 oz Spanish Chorizo diced small
- 1 Tbsp Olive oil
- 1 Small Shallot minced
- 1 Lemon, juiced
- ⅓-½ Cup Dry White Wine I used a stainless steel Chardonnay but a Sauvignon Blanc or Pinot Grigio would also work well. Whatever you have, as long as it isn't sweet!
- 1 Tbsp Parsley minced
- 1 Tsp Chives minced
Instructions
- Check your clams to make sure they are all alive. They should all be closed tightly or, if they are open, should close tight when you give them a sharp tap or squeeze. Any that don't close tightly should be discarded.
- Rinse your clams in cold water to make sure there is no sand or grit left on the outside of their shells.
- Heat a 10-12" skillet (that has a tight fitting lid) on high heat with olive oil. When your oil is hot, fry up the chorizo and shallot until the shallot is translucent.
- Add in your clams and mix them around so they are evenly spread out and coated in the oil/shallot mixture.
- Add in the white wine and lemon juice, continue to leave the burner on high heat, cover the pan with the lid and let the clams steam for about 7 minutes.
- After 7ish minutes, check the clams. They should be mostly open, if they are still not fully open, return the lid and steam for an additional 1-2 minutes. If they are mostly open, add in your herbs and stir everything around so they herbs are evenly dispersed.
- Continue to steam the clams with the lid off for an additional 1-2 minutes, until all of the clams are open. If there are a couple that have still not opened at this point, discard them.
- Separate the clams between two bowls then pour all the liquid over the top. Garnish with more fresh herbs and serve with a piece of crusty bread!