Steamed Clams w/ White Wine

By á-25087

Ingredients

• 2 pounds fresh clams, rinsed and cleaned (get what is most local to you)
• 1 cup of serrano ham, diced
• 3/4 tbsp of unsalted butter
• 1 tsp of vegetable oil
• 3 or 4 cloves of garlic (thinly sliced)
• 1 small shallot, finely chopped
• 4 lemon wedges
• 1 cup dry white wine
• 1/3 cup of chopped parsley
• Sea salt
• Pepper

Details

Adapted from foodgawker.com

Preparation

Step 1

*Cleaning The Clams*

You should be able to buy the clams already cleaned, which is definitely preferable. But if you live on the coast and decide to venture into the running tide, you’ll have to clean them at home. Here’s how:

Put all the clams you’ve dug up in a cold bucket of salt water and give them a decent shake

Using either your hands or a slotted spoon, lift the clams out and transfer them to another bucket of clean, cold salt water (never dump the clams through a strainer – it will just carry sand over) and shake again

Repeat this process at least 3 times before transferring them to a final bucket little by little so you can inspect to see if there are any with sand that wouldn’t shake off; if you find some, get a brush and scrub ‘em

During your inspection, if you discover any that are open or cracked, chuck them out

Transfer your clams into a bowl of ice with a dampened towel on top and refrigerate for up to 3 hours

*Steaming Clams*

Even though you bought your clams at a reputable source, you’ll still want to inspect them and give them a final cleaning. If you find any that are open or cracked, throw them out.

Heat a large skillet over MEDIUM-HIGH heat for a couple minutes (use a skillet with a lid; don’t put it on yet though)

Add vegetable oil to skillet then toss in chopped serrano ham

Sear ham until it is crispy, keeping a very close eye on it and stirring regularly

Remove the skillet from heat and turn the burner down to MEDIUM

Spoon out the ham and set aside; drain some of the fat off (up to you how much you want to keep)

Return the skillet back to the burner and add a dollop of butter and the garlic and shallots, stirring constantly as they soften (just a minute or two)

Add the white wine and kick the heat back up to MEDIUM-HIGH again; bring to a simmer

Drop in the butter, add the clams, stir and put the lid on; steam for 5 to 7 minutes

After steaming for 5 to 7 minutes, pull out any clams that haven’t opened and discard

Sprinkle on parsley, throw the serrano ham back in – toss and serve with a wedge of lemon