Steamed Clams in Wine Broth

Number of Servings: 
4
Ingredients: 
4 pounds cherrystone or little neck clams, scrubbed
6 tablespoons margarine, melted
3/4 cup dry white wine
3/4 cup water
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon tabasco sauce
Instructions: 

Bring margarine, wine, water, parsley and tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open. Divide clams into 3 or 4 serving bowls. Ladle broth over them.

No votes yet
Related terms:
Thu, 03/04/2010 - 22:49 — Anonymous

Are ya crazy? Margarine? How about equal parts of butter and olive oil?

  • A Seafood Lover's Guide

INDUSTRY SCOOP

  • NFI's 24th Annual Chowder Party
    Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org