Steamed Clams

This recipe is for my father-in-law. I made steamed Georgia clams while we were visiting him on Jekyll Island. Since he asked for the recipe, here it is.

Serves 4 (or 3 clam lovers)

Ingredients

• 50 clams (for 1 person, 15 clams)
• Cold water for cleaning the clams
• 2 tablespoons salt
• 6 cloves garlic, chopped or put through garlic press (for one person 2 cloves)
• 1/2 cup sweet onions, chopped (for 1 person, 2 tablespoons of onion) (optional)
• 1 teaspoon olive oil
• 1 tablespoon butter
• 1/4 cup red bell peppers (optional) (1 person, 2 tablespoons)
• 1/4 to 1/2 cup chopped tomatoes (optional) (1 person, 2 tablespoons)
• Grated zest of one lemon (optional)
• Juice of one lemon (2 tablespoons of lemon juice)
• 1/2 cup white wine or water
• Chopped Parsley for garnish (optional)
• 2 Lemons, cut into wedges for serving (for 1 person, 1/2 lemon)
• 1 stick of butter, melted (for one person, 1/4 stick of butter melted) for serving
• Garlic bread for serving

Tools:

Pot with tight lid, stiff scrubbing brush, colander, large bowl, slotted spoon, ladle, deep serving bowls and shell bowls

Instructions

Clean the clams

1. Fill the large bowl with cold water and stir in the 2 tablespoons of salt until the salt dissolves.
2. Place the clams in the colander and rinse them with cold water. Once rinsed, the clams should be scrubbed with the stiff scrubbing brush. Scrub on both sides of the clam to remove sand and dirt. After scrubbing a clam, place it into the large bowl of cold salt water.
3. Let the clams sit in the salt water for 20 to 30 minutes. The clams will expel any sand it has inside the shell. This will sink to the bottom of the bowl.
4. Remove the clams from the salt water with your hands or a slotted spoon to prevent the sand from getting onto the shells. Place in colander and rinse once more.

Steaming the Clams

1. Heat the pot over medium high heat, add the oil and 1 tablespoon of butter to pot. Once the butter has melted, add the garlic, onions, tomatoes and bell peppers to the pot and sauté them. If only using garlic, sauté for 30 seconds. If using tomatoes, onions and/or bell peppers, sauté for 2 minutes.
2. Once the vegetables are sautéed, add the white wine, lemon zest and lemon juice to the pot. Let it come to a boil.
3. Carefully pour the clams from the colander into the pot. Cover the pot with a tightly fitting lid. Reduce heat to medium.
4. Cook until the clams open, 5 to 7 minutes.
5. Using a slotted spoon, remove clams from pot and place clams into 4 (or 3) deep serving bowls. Sprinkle with parsley and garnish with lemon wedges.
6. Using the ladle, scoop up the clam juice in the pot and pour over the clams in the serving bowls.
7. Serve with melted butter in small bowls on the side and slices of garlic bread to dip into the juice. Place a large bowl in the center of the table for the empty shells.

Notes: