Brad's Steamed Clams In White Wine Sauce Recipe by wingmaster835
 wingmaster835 @wingmaster Sequim Washington These are smaller manilla clams that were locally dug. If you dig clams yourself, give them time to filter out the sand. I bring a 5 gallon bucket of sea water back with me. I place clams in a large bowl and just cover them with sea water. I then sprinkle a little bit of corn meal over them. They will start to intake the corn meal and expel the sand. Repeat this process twice a day with fresh sea water and corn meal until you stop seeing sand in the bottom of the bowl when changing water. Keep clams in the fridge. If you are buying clams this is usually already done. Never buy clams that are already open. These are smaller manilla clams that were locally dug. If you dig clams yourself, give them time to filter out the sand. I bring a 5 gallon bucket of sea water back with me. I place clams in a large bowl and just cover them with sea water. I then sprinkle a little bit of corn meal over them. They will start to intake the corn meal and expel the sand. Repeat this process twice a day with fresh sea water and corn meal until you stop seeing sand in the bottom of the bowl when changing water. Keep clams in the fridge. If you are buying clams this is usually already done. Never buy clams that are already open. Brad's steamed clams in white wine sauce Share its first Cooksnap! These are smaller manilla clams that were locally dug. If you dig clams yourself, give them time to filter out the sand. I bring a 5 gallon bucket of sea water back with me. I place clams in a large bowl and just cover them with sea water. I then sprinkle a little bit of corn meal over them. They will start to intake the corn meal and expel the sand. Repeat this process twice a day with fresh sea water and corn meal until you stop seeing sand in the bottom of the bowl when changing water. Keep clams in the fridge. If you are buying clams this is usually already done. Never buy clams that are already open. These are smaller manilla clams that were locally dug. If you dig clams yourself, give them time to filter out the sand. I bring a 5 gallon bucket of sea water back with me. I place clams in a large bowl and just cover them with sea water. I then sprinkle a little bit of corn meal over them. They will start to intake the corn meal and expel the sand. Repeat this process twice a day with fresh sea water and corn meal until you stop seeing sand in the bottom of the bowl when changing water. Keep clams in the fridge. If you are buying clams this is usually already done. Never buy clams that are already open. Cooking Instructions 35 minutes 1 Heat a large high walled skillet on the stove over med high heat. 2 Add butter, shallots, and garlic. Saute for 5 to 6 minutes until shallots sweat out, but don't brown. 3 Add clams and seasonings except salt and pepper. Saute for 3 more minutes. Crank up the heat a little after adding clams. 4 When a couple clams start to open, add both wines and parsley. Saute until the clams all pop open. Taste and add salt and pepper to taste. 5 Kill the heat and plate immediately. Discard any clams that didn't open by themselves. Sprinkle fresh grated parmesan and a little lemon juice over clams. Add a little pan liquour to the clams. Serve immediately. Enjoy. 1 Heat a large high walled skillet on the stove over med high heat. 1 Heat a large high walled skillet on the stove over med high heat. 2 Add butter, shallots, and garlic. Saute for 5 to 6 minutes until shallots sweat out, but don't brown. 2 Add butter, shallots, and garlic. Saute for 5 to 6 minutes until shallots sweat out, but don't brown. 3 Add clams and seasonings except salt and pepper. Saute for 3 more minutes. Crank up the heat a little after adding clams. 3 Add clams and seasonings except salt and pepper. Saute for 3 more minutes. Crank up the heat a little after adding clams. 4 When a couple clams start to open, add both wines and parsley. Saute until the clams all pop open. Taste and add salt and pepper to taste. 4 When a couple clams start to open, add both wines and parsley. Saute until the clams all pop open. Taste and add salt and pepper to taste. 5 Kill the heat and plate immediately. Discard any clams that didn't open by themselves. Sprinkle fresh grated parmesan and a little lemon juice over clams. Add a little pan liquour to the clams. Serve immediately. Enjoy. 5 Kill the heat and plate immediately. Discard any clams that didn't open by themselves. Sprinkle fresh grated parmesan and a little lemon juice over clams. Add a little pan liquour to the clams. Serve immediately. Enjoy. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 09, 2025 20:08 Sequim Washington cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list. Comments (4) Genna @genlato_ Wish I lived somewhere where I could get fresh clams, this is a great recipe! 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