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)

Main Ingredient: Clams
Preparation Method: Steamed
Cuisine: American