The RV Chronicles — Happy as a clam at high water

It’s been said that absence makes the heart grow fonder and my heart is living proof.

This past weekend was my favorite yet at the Jimmy Rockford, because my beautiful bride was able to make the trek to my little home by the bay. Funny thing though, we didn’t really do much.

Unlike the droves of sweethearts who sang the familiar tune of roses, restaurants and mostly uninspired greeting cards, we spent our 21st Valentine’s Day (and weekend) just hanging out. Our jaunts were few — a stroll in a quaint nearby shore town, where we sampled fudge and chocolate-covered strawberries, and a seafood market junket, where the purveyors haul the catch straight from the local salt water.

Oh. And there was the food.

Triple-cream Brie. Strawberries. Mimosas made with fresh squeeze and Prosecco. And lots of fresh seafood. Every bite was delicious on its own, but sitting across from my true love made everything taste that much better.

My heart is happy indeed.

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Steamed Clams w/ Drawn Butter

Steamed Clams w/ Drawn Butter —

Steamed Clams w/ Drawn Butter —Pure bliss on the half-shell.

5.0 from 2 reviews
Steamed Clams w/ Drawn Butter
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Seafood
Serves: 4
Ingredients
  • 4 dozen – Live Clams (I prefer Littlenecks, but Middlenecks and Steamers* also work well.)
  • 1 TB – Flat leaf parsley, chopped
  • 2 TB – Unsalted butter (plus 2 sticks/8 oz for the drawn butter)
  • 3 – Garlic cloves, minced
  • 1 – Shallot, minced
  • 1 cup – Dry white wine**
Instructions
Drawn Butter
  1. In a small saucepan medium heat bring butter to a heavy simmer for about 5 minutes of cook time.
  2. Remove from heat and allow to cool to room temperature.
  3. Carefully skim and discard solids on the top surface; slowly pour butter into a separate dish, making sure to avoid pouring the solids that have settled on the bottom.
Steamed Clams
  1. Rinse clams of any residue in cold water.
  2. In a small stockpot or large saucepan, melt 2TB butter over medium heat.
  3. Add garlic and shallot and cook until fragrant, about 1 minute.
  4. Add wine and bring to a boil.
  5. Add clams and cover; cook for about 3 minutes.
  6. Add parsley; stir clams; cover and cook for another 1-2 minutes.
  7. Divide clams into 3-4 serving bowls, discarding the ones that are not open.
  8. Pour cooking liquid into bowls.
  9. Serve with French bread and drawn butter.
Notes
*Steamers are slightly smaller than their Quahog cousins, so increase the amount by 1-2 dozen for this recipe)
**Though it's not conventional, Prosecco makes an outstanding cooking liquid for steamed clams.

 

Comments

  1. Kathryn @ anotherfoodieblogger says:

    I’m so glad y’all got to hang out over the weekend! Nothing like some fresh caught steamed clams… :)

  2. Nice to hear that you guys had some time together. You’re killing me with this dish. It just looks and sounds amazing!

  3. Looks vaguely familiar to me.
    Love these things. There is something about dipping that wonderfully fresh seafood and a wonderful drawn butter that is just….. fabulous. Messy has heck but fabulous.
    Just before my son passed from cancer, Brian, his kids, my daughter Meggan and son in law Justin and myself, spread out newspapers on the table and a tarp on the floor and dug into clams and dungeness crab. What a great time we had. We made a huge mess but we had the best time and made a wonderful memory. We eat a lot of this stuff as a family.
    It was a grand night.

  4. The clams looks wonderful. I wish we lived closed to the shore so we could have them too. The ones they bring in have a certain taste………that includes about everything from the sea……….that I just can’t enjoy. I bet the smell was fabulous too!

    • adamjholland says:

      The doors of the Jimmy Rockford are always open to y’all. Or … the door. C’mon down and let me cook for y’all. :-)

  5. Love does make food taste better, doesn’t it? But these clams? THESE CLAMS! This is the best photo of clams I’ve ever seen!

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