Steamed Over Clams…

I was looking for an easy, delicious Father’s Day recipe.
You must depend on creativity during the pandemic because the cooking never ends.
I channeled my New England roots and came up with fresh steamed clams.
I called around and Santa Monica Seafood sold just what I needed…in the NYC area, my daughter orders great fresh clams through FoodKick home delivery.

I did a drive by and picked up 3 pounds of clams.

The clams are inexpensive and prep time is 10 minutes.

INGREDIENTS For 3 pounds of fresh clams

5 tbsp. 

1 large shallot or minced

Pinch of crushed red pepper flakes

1cup dry white wine

Juice of 1 lemon

Freshly ground black pepper


In a large skillet, I use a large cast iron pan, over medium heat, melt butter and shallots/garlic.

Add clams and wine.

Cover with a tight-fitting lid and cook until clam shells open, about 10 minutes. (Discard any unopened clams.)

Add lemon juice.

You can serve the clams on their own or add cooked linguine and toss until combined.

I had leftover linguine and sauce.

I served the pasta the next day and the sauce was amazing…the white wine added a real depth of flavor.

I could literally prepare fresh steamed clams twice a week.




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