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STEAMED CLAMS

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INGREDIENTS

  • 2 Tbsps. butter

  • 2 cloves garlic, minced

  • ¼ tsp. cayenne pepper

  • ¾ cup white wine

  • 2 lbs. little neck clams, cleaned + scrubbed

  • Fresh tarragon 

  • 1 lemon, quartered

  • Crusty baguette, sliced

DIRECTIONS

  1. Wash and scrub the clams. Check for
    and discard any open clams. 

  2. Melt the butter in a Dutch oven over medium heat. Once the foaming subsides, add the garlic and cayenne pepper and sauté for 2 minutes.

  3. Add wine and simmer for about
    30 seconds.

  4. Add clams and cover the pot with a lid. Steam 5-10 minutes, or until the clams
    have opened. Discard any clams that are
    still closed.

  5. Top with tarragon, a squeeze of lemon,
    and grilled bread to soak up all the sauce!

CONTACT US

CALL US

Tel: (914) 372-7777 
(Line open Mon - Fri from 9:00am - 7:00pm EST)

MERTEN & STORCK

12 E 33rd Street, 6th Floor

New York, NY 10016

The Cookware Company (USA), LLC
94 N. Broadway
Irvington, NY 10533

ms@cookware-co.com

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