Steamed Clams with garlic butter

Deneece Gursky


My husband Philip loved steamed clams with garlic butter. This was the way he liked them done. I was just able to retrieve all my recipes from a cook book program that was on my old laptop that crashed. Thanks to a good friend of mine the information I thought was lost forever was saved. So I thought I would post a few of the recipes I had included in the first cookbook I made and published for my daughter Brittney

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4 lbs clams in the shells for steaming
6 cups water
1/3 c white vinegar
1/2 c boiling water


1/2 c butter (do not use margarine)
1 t mixed herbs (optional) (like basil, oregano,thyme,chives)
2 teaspoons lemon juice
2 cloves garlic, crushed


1Go thru the clams and remove any open clams, (these clams are dead) and remove any broken shelled clams.
2Put remaining good clams in a large bowl and cover with the 6 cups water and vinegar. Allow to stand for about 30 minutes. Drain clams in colander and scrub them with cold water.
3put clams in steamer with boiling water. (or use dutch oven with an inch of boiling water in it and cover it tightly) Steam clams for 6 to 8 minutes. Clams need to open at least an inch. Remove clams that open from steamer as they open up . Throw away any clams that do not open after this time period.
Serve hot with the garlic and herb butter sauce
4Garlic and herb butter sauce:Melt butter in skillet over medium heat.
5Stir in lemon juice, herbs (if desired) and crushed garlic. Serve in small bowl along side of clams for dipping

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