Beach Watchers Cookbook

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Special Steamed Clams / Mussels

Serves 2

1/4 cup extra
     virgin olive oil
1-2 Tbsp minced garlic
Add 1/4 cup extra virgin olive oil to a large saute pan. Saute minced garlic lightly. If garlic browns, discard and start over; you just want the garlic to soften.

40-50 steamer clams
  or 50-100 mussels

1/4 cup water
1/4 cup dry sherry
    or dry vermouth
    or white wine
Add clams in a single layer.

Add water and wine, cover and steam until the clams open.

Because the clams may not be all the same size or the amount may vary, check to see the progress.

Remove cooked clams to a large serving bowl,
Add more clams in a single layer, cover and steam until cooked.

parsleyTo serve, sprinkle the clams with 2 tablespoons chopped fresh parsley and add the steaming liquid from the pan.

Accompany with dipping bread.

As my young grandson said
"Don't eat the shells / AL"

Eugene Thrasher


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County