3-1/2 to 4 pounds clams (make sure none of the clams are open)
2 tablespoons butter
8-10 cloves minced garlic
1 cup white wine
1 cup water
1 tablespoon chopped fresh thyme
- Examine the clamshells, make sure none are cracked, broken or damaged in any way. None of the clams should be opened at all. They need to be alive when cooked. If they are open, that means they are dead and you need to throw them out. They need to be closed up tight and kept in a cool place that will allow them to breathe.
- Before you are ready to cook them, soak them in cold water for about 20 minutes. This allows the clams to breathe and filter the fresh water.
- Using a stiff brush, scrub the clams well. This will remove any sand that remains, barnacles and other sea "gunk" they may have on them.
- Use a your hands or a slotted spoon to scoop the clams from the water into the pan when you are ready to cook them. Don't pour them.
- Heat a large skillet with a cover or a Dutch oven over medium high heat, melt the butter, add the garlic, wine, water and thyme.
- Bring to a boil. Using a slotted spoon, scoop the clams into the bottom of the skillet. Make sure they aren't crowded.
- Cover and steam for about 5-6 minutes, don't open the top before then.
- Serve the steamed clams with the garlic wine broth.
Calories 448, Fat 10.3g, Cholesterol 169mg, Sodium 299mg
Carbohydrates 16.2g, Sugars 0.6g, Protein 58.5g