Steamed Clams for an easy summer appetizer.


2 lbs clams of your choice
1/4 cup butter
or Earth Balance (soy butter)
2 cups dry white wine
1 tbsp Aussie Outback Rub
Crusty Bread
fresh lemon


In large frying pan briefly saute butter, wine and Aussie. Lay clams in the broth mixture, and cover. Steam until the clams have opened (discard any clams which are unopened). Serve in shallow bowls, with broth, a wedge of lemon and crusty bread.


I found some beautiful clams at the market today. They caught my notice because a cheeky one spit at me as I walked by. The shells have dazzling designs and are full of meat inside. I was going to make something a little more complicated, but my class ran way over and the steamy night called for a chilled glass of wine and simplicity. It is also great idea for an easy summer appetizer.


Friday, August 16, 2013 - 5:13am


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