White Wine Steamed Clams Recipe

The key to fresh clams changing out the water to the clams so they can keep spitting. They need to spit to get rid of the sand in the clams. I prefer to let mine spit for at least 24 hours before cooking (or freezing them). Be sure to let this happen in a fresh bucket of ocean water.

See you can see how they are spitting!! The manila clams are my personal favorites but you can do this any clams and White Wine!

White Wine Steamed Clams Recipe Ingredients:

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• Clams
• White Wine
• Green Onions
• Minced Garlic
• Old Bay Seasoning
• 3 Sticks Butter
• White wine

How To Make White Wine Steamed Clams:

Allow your clams to spit so as to remove the sand out of them.

Prepare up in a bowl your chopped green onions, minced garlic, and Old Bay Seasoning to be ready to put in the pot.

In a large stockpot dump in your white wine and the seasonings. I let this sit for a bit while we seasoned some cod fillets and started up the grill for some oysters.

Turn your stove on to heat up your stock pot to start the wine and seasonings start to warm up.

Dump out your clams into an over the sink and rinse them off one more time. I put my clams in the pot by hand sometimes you can catch some debris that way too from having dumped out your clams.

Once your clams are in your pot drop in your sticks of butter and cover on high.

Allow to steam cook for 15 to 20 minutes until your clams have opened up.

I allow mine to rest to soak in more flavor too.

Serve with melted butter and enjoy!!!

*Note when we store our leftovers I remove the shells and leave the clam meat in the remaining liquid to put in chowder*

This is what the clams stored in the broth from the White Wine Steamed Clams!! Trust me when I say White Wine Clam Chowder is amazing!

What do you steam your clams with??