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Steamed Clams Recipe

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This recipe for Steamed Clams is from The Taylor Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen cherry stone clams, washed
2 tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 cup dry white wine
1/2 cup fish broth, may use vegetable broth
1/4 cup parsley, freshly chopped
3 bulbs baby bok choy, cleaned and core removed
Directions:
Directions:
Wash clams. Make sure all clams are closed. If not, tap on shell. Clam should close. If it doesn't, it's dead and toss away. Keep clams cold until ready to cook. In large Dutch oven, heat olive oil over medium heat. Add red pepper flakes and garlic. Saute about 30 seconds until garlic is fragrant. Add wine, broth and parsley. Bring to low boil. Add clams then bok choy on top. Cover and steam until clams open. About 5- 10 minutes. Remove clams to serving bowl. Place bok choy on top. Pour remaining liquid over clams. Any clams that do not open during cooking process, toss.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Delicious appetizer. Serve over linguine to make a full meal.

 

 

 

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