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Pacific Northwest Steamed Clams

Pacific Northwest Steamed Clams have a Chardonnay butter broth that you’ll find yourself dragging bread through to enjoy every last drop.

Manila clams are the star. Manila clams are the go-to clam when it comes to the Pacific Northwest, because they’re the most affordable and most sustainable type of seafood — also one of the simplest to prepare.

This recipe is by Brendan McGill from The Pacific Northwest Seafood Cookbook by Naomi Tomky.

Makes

6 servings

Total Time

25 minutes

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Ingredients

Test Kitchen Tip

Cultured butter has a fuller flavor that’s noticeably acidic due to the cream being treated with cultures (like yogurt), allowed to ferment, and then churned.

How to Store Clams

For live clams, spread them in a single layer on a baking sheet, cover clams with a damp towel, and store in the refrigerator. If you won’t be eating them within a day or two, make sure to rewet the towel.

Clam-Tip

Instructions

Place wine, leek, garlic, bay leaf, lemon, salt, and 1½ sticks butter in the bottom of a steamer pot. Turn heat to high for 35 minutes to burn the alcohol from the wine. (A big whiff of the pot should not have any alcohol smell.)

Add steamer insert, with clams inside, to pot and cover. Every couple of minutes, lift the lid and check on the clams. Stir gently, with tongs, to redistribute clams. Cook just until clams open, 310 minutes.

Meanwhile, cut the baguette lengthwise and spread on the remaining 4 Tbsp. butter.

Grill bread on both sides over hot coals or broil it in the oven, for about 5 minutes; cut bread into 2-inch chunks.

Remove the steamer lid and top clams with parsley. Serve clams out of pot or in bowls with broth and grilled bread.

Nutritional Facts

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