4 (allow 1 1/2 to 2 dozen clams for each person)
How to cook Eastern Shore Steamed Clam Feast
- 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
- 1 pound butter, to serve
- 2 to 3 loaves fresh Italian or French bread, to serve
- 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.
The Eastern Shore Steamed Clam Feast recipe easy to prepare and so good!
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
Preparation Method: Steamed