Monday, October 20, 2014

Steamed Clams

This was the first time I have steamed clams, so I tried to do it in three ways; simple one with no sauce, with garlic sauce and with pasta.

Note: This recipe is for 3 people as appetizer


  • 2 dozens (24) of clams
  • 1/2 cup of sea salt

For simple steam

  • Hot water
  • Olive oil
  • Thyme

For garlic sauce

  • 2 cloves of garlic
  • 1/2 cup of white wine
  • 1 tablespoon butter
  • Thyme
  • Parsley

For the pasta

  • 1 cup of pasta
  • 1/2 cup of pasta sauce (preferably tomato)
  • Rosemary
  • Sea salt


Take a large bowl and put some cold water in it, then add sea salt. Put all clams into it and wait couple of hours and take them out. If any of them is opened throw them away. 

Boil water in a steamer and after it boils put some olive oil and thyme in water and put 10 clams on the steamer and close the lid. Wait until all clams are opened. If any of them is not opened, get rid of it. Take opened clams in a plate and serve them with lemon.

To prepare sauced clams, take a pot and put some olive oil in it. Add chopped garlic and thyme after oil is heated, cook them couple of minutes then add white wine (I have used red wine, because I did not have white one) and boil couple of minutes. Then put 10 clams into it and close the lid. When they start to open add butter and steam them until all of them is opened. Take them in a bowl and sprinkle chopped parsley over them.

Lastly to prepare the pasta, boil some water in a pot and add pasta. Boil pasta about ten minutes then add tomato sauce, sea salt and rosemary and boil couple of minutes more. Then add the last 4 clams in it, close the lid and wait until all of them is opened. Enjoy!