Steamed Clams in White Wine Cream Sauce

Oh how I remember steamed clams on the island. As a kid in PEI, digging for clams on the south shore was an annual summer event. With shovels in hand, we all combed the red soil sandbars for signs of breathing holes. These holes always indicating active dig sites. Off we would go turning over the soil to reveal a vast array of fresh shellfish hidden beneath the surface. Filling our buckets to the brim we would haul our catch back to the shore line and rinse them for steaming.

Beach fires and cast iron pots became our cooking tools. Beer and Vinegar our condiments. Right there on site we would have our clam bake steaming our clams in Alpine lager over the open fire pit, and rinsing them in some white vinegar before drenching them in melted butter. We would mow down pounds of these clams in one sitting tossing the shells back into the ocean along the way. Friends and family always invited new faces to share these moments with us and our community grew.

Now living in the west, re-creating these past Island moments requires a bit of imagination. We have elevated our execution from the beer and bonfire to grill and wine. Substituted the beach for our back yard, and put a bit of a sophisticated touch on the plating. Getting a few pounds of clams in Alberta is expensive. They have become delicacies to be savoured rather than fresh eats to be devoured. Now these steamed clams take centre stage in a different way. An appetizer before a larger meal, or a snack with a local craft beer. This recipe is easy and elegant. Give it a try.

Steamed Clams in White Wine Cream Sauce

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 Minutes

Ingredients

1. 3 lbs of fresh Island Clams
2. 1/2 cup of dry white wine
3. 1 clove of minced garlic
4. 1 tbsp of European butter + 1 tsp of butter for frying
5. 1/2 cup of whipping cream 
6. 1 tbsp of fresh tarragon leaves
7. 1 tsp of fresh thyme leaves
8. 1 tbsp of fresh minced chives 
9. 1 tbsp of fresh minced parsley
10. 1/2 tsp of fresh crushed pepper corns (place whole pepper corns on one half of a tea towel. Fold towel over to cover and smash the peppercorns with a flat plat or mallet. Shake from tea towel into bowl and set aside.)
11. salt to taste 
12. Fresh baguette bread

Instructions

1. Step one with any shellfish preparation is to wash and inspect the shells thoroughly. Using a strainer, dump the shellfish into the strainer in the sink. Inspect each on to ensure it is tightly closed. Tap a slightly open shell with your finger to encourage it to close. Any shells that will not close tightly, discard. 
2. Now using a potato brush, scrub the shells under cold water to remove all of the sand and debris from the outside of the clam shell. Set the clean shells aside. 
3. In a heavy bottomed pot, melt the tsp of butter and add the minced garlic. Cook over medium heat until garlic is fragrant. (About 1 minute) add the white wine and clams. Cover, and steam until the clams shells all open. 5-8 minutes depending on size of clams. 
4. Once clams have opened, remove from heat. Place in a serving bowl and set aside reserving the liquid in the pot. 
5. Using the same pot, add the cream and bring to a boil. Add all of the herbs, pepper, and the remaining butter to the cream sauce. Reduce heat and simmer for 5 minutes. Add salt to taste and pour the sauce over the clams. 
6. Serve with a fresh baguette bread for dipping in the cream sauce. Enjoy!