Steamed Clams A La Marniere

1. 1

   Allow 1/2 to 1 quart unshelled clams per person.

2. 2

   Be sure clams are alive (no open or damaged shells).

3. 3

   Wash and scrub shells well and rinse several times.

4. 4

   Place in large kettle and add enough wine to make 1/2-inch in bottom.

5. 5

   Add butter, onion, parsley, thyme, bay leaf and peppercorns.

6. 6

   Steam in tightly covered kettle, just until shells open.

7. 7

   Remove and discard any closed shells.

8. 8

   Strain broth and serve with the clams.

9. 9

   You may dip unshelled clams in melted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.