By Chef PotPie on March 23, 2006
Photo by Mrs Goodall
Photo by Mrs Goodall
"This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread."
Serving Size: 1 (397 g)
Servings Per Recipe: 4
"The best steamers ever! I did make some changes. We were planning on making them with wine before I searched for the recipe to use, so I used wine and broth for the beer. I halved the recipe, so used 1/4 cup of white wine and 1/4 cup of broth. I didn't have fresh herbs, so used 1/2 tsp of herb de province for the tarragon and thyme (I'm not a huge fan of tarragon anyway). I added 1 tsp of dried parsley too. Didn't have chives, so just omitted. Even with all the changes we thought these were incredible with fresh french bread to dip... yum! Thanks for posting!!!!"
"I made this for Father's Day 2008 along with Teriyaki Salmon Skewers #266385. The only thing I changed was I added some chopped celery cause we like that in our steamers. I used all fresh herbs in it. These were delectable. We have been steamers fans for years! Thanks for a great recipe, I'll be making this again!"
"Ok, I have never made clams and the BF told me they were better then the clams he has had at a very nice restaurant we frequent. I did use all fresh herbs and it was worth the expense. I also used â€œsaltedâ€? butter (thatâ€™s all I had) and it was GREAT! (But we do like salt.) Thanks for the great recipe Chef Potpie! This is going into my top-notch section!"
"this was soooooooooooooo gooooooooood! my first time eating clams(i've been scared of them my whole life! silly, i know..) and they were delicious! got some great manila clams and herbs at the pike place market, and had a decadent dinner! the sauce/broth this makes is perfect for dipping nice crusty bread in....my mouth is watering just thinking of this meal!!! "
"Living in Seattle and being a waitress in seafood restaurant for way too long, I have had many great steamed Manilla clams...I loved this recipe. Don't skimp on the garlic or spices. Thanks Chef PotPie!!"