Servings 3 To 6 Servings.

Plus, there’s little food waste (versus fresh clams, where a least a few duds tend to show up in every batch). Sprinkle evenly with parsley and garnish with lemon wedges, if desired. The clams are now ready to cook, any way you like.

Serve With A French Baguette Or Over A Bed Of Cooked Pasta.

Add clams and remaining butter. Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 tablespoon of clam juice). Saute chopped onions, diced pepper and sliced mushrooms in 1/4 cup butter.

Heat Up A Skillet On Medium Heat.

Occasionally shake skillet while steaming. Shop online for easy appetizers like our cooked peel and eat shrimp or tantalizing entrees like shrimp fettuccine alfredo. Which type of clam to buy depends on how you want to prepare them.

8 Cloves Garlic, Thinly Sliced.

Cook the seafood until they. The clams get tougher and chewier as they get larger, making these sizes ideal for chowders, stuffing, frying, and other cooked preparations. Saute the garlic before adding the shrimp, manila clams and scallop.

10 To 12 Pounds (About 100) Littleneck Or Manila Clams, Scrubbed.

I place them in a steamer insert in my stockpot, in a single layer: 1/2 cup chopped fresh parsley Discard any clams that do not open.