SANDRA'S ALASKA STEAMER CLAMS in a GARLIC-BUTTER-VODKA SAUCE

Yakutat Alaska white steamer clams
are prepared in a velvety garlic-butter-vodka sauce
to create my infamous side or main dish,
including adding crispy Texas toast dipping...

Servings: 4 as an appetizer or 2 as a main course

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS

3 tablespoons cold unsalted butter, cut into 3 equal pats (divided)

3/4 cup finely chopped celery

4 cloves garlic, minced

1/2 cup chopped green onion, both white and green parts

1/2 cup chopped, fresh roma tomatoes

Yes, we ate all the steamer clams
and I ate the small cockle,
but we refrained from eating the starfish ;-)

2 pounds live steamer clams in shells, scrubbed

1/4 cup quality vodka

3-1/2 cups low-sodium chicken broth

1 teaspoon dried parsley

1 teaspoon dried sweet basil

1/4 teaspoon freshly ground pepper

2 teaspoons freshly squeezed lemon juice

Tip: Prep all your ingredients ahead of time, including laying out your servings bowls.

Also, preheat your oven to 375F, then begin baking your garlic Texas toast, according to pkg directions, about 8-10 total minutes

(it's found in the freezer section of the market).

METHOD

In a large, high side sauté pan over medium heat, melt 2 tablespoons/pats of butter. Add the finely chopped celery and sauté for 3-5 minutes. Add the garlic, green onions and chopped tomatoes, and sauté for 2 minutes.

With pan off heat, add the vodka to deglaze pan by scraping bottom.  Return pan to heat and add chicken broth, parsley, basil, and pepper. Bring to a boil then reduce to a rolling simmer, add clams, cover pan, and cook just until they open up, about 3-5 minutes (do not overcook).

Remove from the heat and stir in the lemon juice. Add remaining tablespoon/pat of butter and gently stir to incorporate. 

Serve immediately in shallow, wide bowls with hot and crispy garlic Texas toast for dipping. ~ Enjoy!

SANDRA'S STEAMER CLAMS in a WHITE WINE SAUCE

Life just doesn't get any
better than when you're eating
these tasty steamer clams and sopping
up the flavorful sauce with warm
crusty bread...

Serves: (4)
Prep Time: 10 min |
Cook Time: 10 min.

Posted: by Sandra

INGREDIENTS

***Steamer Clams:
3 lbs. live steamer clams, cleaned and scrubbed
1 tablespoon olive oil
2 tablespoons butter
½ medium onion, cut into quarters and julienned
3 cloves garlic, minced
3/4 cup good white wine, I used Pinot Grigio
1 tablespoon fresh basil, chopped (or ½ teaspoon dried)
Kosher salt and freshly ground pepper, to taste

***Garnish:
1 green onion, chopped
Fresh parsley, chopped
Fresh lemon wedges

--Warm, crusty bread slices for sopping up sauce

METHOD

Place a steam-insert into a large pot, and add water so it is just below it and heat to boiling (this is to let any remaining sand fall to the bottom of pot, not in your sauce).

Meanwhile, heat a large skillet to medium-high, add olive oil and butter until melted, toss in onions; cooking just a few minutes until translucent, add the garlic and cook 30 seconds longer. Add the white wine (remove from heat source beforehand if using gas burners to prevent flare up). Add the basil, kosher salt, and freshly ground pepper; turn heat down to warm.

Reduce heat under large pot to medium-high. Place the steamer clams inside of insert and cook with lid on for about 4 minutes. Remove lid from pot and most steamer clams should be open, and toss any that are not. Remove insert with clams and gently place clams into large skillet with sauce, spooning sauce over them to ensure flavors are distributed throughout, and cook for 1 minute.

Transfer clams with tongs into pasta-type serving bowls, pour sauce over them, garnish with green onions, sprinkle with fresh parsley, and place lemon wedges on the side, including crusty bread slices for dipping. ~ Enjoy!


**********************************

***Imperative: Do Not Eat or Serve any Steamer Clams
that Do Not Open after Cooking!***