Summer dining, family style: Steamer clams with dill, white wine and butter
Total Steps
5
Ingredients
6
Tools Needed
4
Ingredients
- 3 pounds steamer clams
- 0.5 cup <a href="/food/Q67GD8BS/white-wine">white wine</a>
- 0.25 cup <a href="/food/PXTR53Z5/water">water</a>
- 1 tablespoon <a href="/food/5PQV2CNS/dill">dill</a>
- 2 tablespoon <a href="/food/3XTHR638/butter">butter</a>
- 2 tablespoon <a href="/food/PCGHNLWF/lemon-juice">lemon juice</a>
Instructions
Step 1
Rinse the steamers with cold water until free of sand.
Step 2
Add all the ingredients into a large, lidded, heavy pot and <a href="/technique/DRM2WPZ4/stir">stir</a> to combine.
Step 3
Add the steamers, put the lid on, and bring to a <a href="/technique/W7VKDJHH/boil">boil.</a> <a href="/technique/H3TYV2MZ/reduce">Reduce</a> to medium <a href="/technique/XZFHRHHF/heat">heat</a> and cook 5-10 minutes until steamers are opened up (discard those few stubborn ones that don’t open up versus overcooking them).
Step 4
Divide steamers and corresponding cooking broth into small bowls. If you’re fastidious, I recommend pouring the broth through a cheese cloth to catch any last sand parts, although if you’re a bottle or two of wine into dinner, no one will notice.
Step 5
<a href="/technique/Y6MVNCHX/serve">Serve</a> with individual butter bowls <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> with fresh lemon <a href="/technique/QDWRNXYW/juice">juice</a>.