If you watched Game of Thrones, there is a scene where Cersei Lannister is walked through the streets naked, and the crowd is throwing rotten fruit at her, screaming “SHAME!  SHAME!  SHAME!” This is how I feel a person may react if they read the nonsense I may write, the run on sentences I may commit and the mediocre English I possess.  I am terrified of publishing my writing again.  But trying new ingredients and writing about it is a must for me. Please just be gentle with the rotten fruit.

This recipe could not be simpler.  I will be the first to admit I was timid about working with these little fellows.  They were a gift from one of my client’s family farm, Cherry Stone Aqua-farms.  They ship right to your front door omitting the hardest step of getting in traffic to go to the grocery store.  The oysters come shucked (or not) and are perfection as well.  They are great for a special gathering when you want to show off with out much effort and need something for your gluten free and dairy free friends.

I think being a chef and knowing a few good things that clients enjoy makes it is hard to try new recipes. I get stuck in the trusty old dishes.  Clams were one of those ingredients that I avoided but came to find out there was no real reality to my fear.

Steamed Clams with Garlic and White Wine


1 bushel Clams (about 100)

2 cloves garlic

1 stick butter (8 ounces)

2 cups good quality white wine ( I like sauvignon blanc)

2 lemons

1 handful of fresh flat Italian parsley chopped

In a large bowl of very cold water, plunge your clams in.  Give them a little rub or brush in the water carefully not to break their shells.  Put a little salt in your bowl of water and that may make them flush out their insides of any sand.  Repeat this process of washing in another clean cold bowl of water.  

Next get yourself a big soup pot and put half of your butter in to melt, then add the garlic.  After about 30 seconds you will smell the garlic, add the white wine, juice from lemons and remaining lemon.  As soon as broth begins to boil, add your clams carefully into the steaming broth put the other half of butter stick on top, and place the lid on the pot.  Leave it alone for 10 minutes to steam.  NO peaking.  Once your clams are open, stir in your fresh parsley and viola you’ve got delicious steamed clams in a white wine garlic and lemon sauce.  Discard any clams that do not open. Serve a baguette to soak clam sauce juices. And for our gluten free friends, there is a wonderful Gluten free Udi’s baguette from Wholefoods in the freezer section.  

Enjoy! And thanks for reading and leaving feedback.