Eastern Shore Steamed Clam Feast Recipe

Serves/Makes: 4 (allow 1 1/2 to 2 dozen clams for each person)

Ingredients:

  • 6 to 8 dozen soft shell clams, well scrubbed and in shell
  • 1 large onion, coarsely chopped
  • 1 teaspoon salt
  • Generous sprinkling of freshly ground black pepper
  • 1 cup dry white wine
  • 4 tablespoons butter
  • Water
  • 1 pound butter, to serve
  • 2 to 3 loaves fresh Italian or French bread, to serve
How to cook Eastern Shore Steamed Clam Feast:
  • Place clams in a large kettle, steamer, or pot with a tight-fitting lid. Sprinkle onion over top of clams, and season with salt and freshly ground pepper. Pour wine over all and add 4 tablespoons butter.
  • Add enough water to pot to bring measure to approximately 1/2-inch. Cover pot tightly and bring water to a boil. Reduce heat and steam clams for 5 to 10 minutes until shells open. Discard any clams that don't open.
  • Remove clams and shells with a slotted spoon to a large serving bowl, or individual bowls, if you prefer.
  • Strain clam broth if necessary, and serve hot in 4 individual bowls. Melt 1 pound butter in a small heavy saucepan until just sizzling, and pour into 4 individual bowls.
  • To eat - dip each clam into broth, then into butter, then into mouth.
  • Crusty French or Italian bread, warmed for a few minutes in the oven, is ideal for dipping into remaining clam broth and butter.

Note:

The Eastern Shore Steamed Clam Feast recipe easy to prepare and so good!

Comment:

The Eastern Shore of Maryland is composed of the American state's nine counties that are east of the Chesapeake Bay.

This recipe for Eastern Shore Steamed Clam Feast serves/makes: 4 (allow 1 1/2 to 2 dozen clams for each person)

The Eastern Shore Steamed Clam Feast recipe is adopted from The Chesapeake Bay Fish & Fowl Cookbook by Joan & Joe Foley.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Steamed (more Steamed recipes)
Cuisine: American (more American recipes)

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