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One thing I missed incredibly living on the West Coast are steamers. I discovered this recipe when I was home visiting my Mom one Christmas and have been making it ever since. I cut the salt and butter down from the original recipe and eliminated one step in the process. Ever since I tried this recipe, any other preparation of steamers is sure to be a bit disappointing. This is adapted from Gourmet Magazine- 1999.




  • 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter)
  • 1 shallot
  • 1 large clove garlic
  • 2 Tbs. unsalted butter
  • 1 cup beer (not dark), preferably Stella Artois
  • 1 tablespoon finely chopped fresh flat-leafed parsley leaves
  • dash of  salt



Scrub clams well. Finely chop shallot and garlic. In a large saucepan cook shallot and garlic  in butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. Discard any unopened clams and reserve cooking liquid. Keep clams warm.
Remove pan from heat and stir in parsley and salt.
Serve clams with dipping sauce.
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An attempt to grow a little each day; this blog begins with my first half marathon, my current training for a full marathon, and the search for real wasabi. Equal parts insight, road bumps, and inspiration...

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