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A 15-min recipe that is easy and delicious.
Last weekend, we went to Redondo Beach to celebrate my friend’s birthday.
Redondo Beach is probably one of my favorite places to go to in the Los Angeles area, not because of the spectacular views and the nice beaches, but for the seafood.
If you are a local or have visited Redondo Beach, you will know that locals and tourists alike flock there because it offers the freshest seafood in the area, with many seafood shacks selling everything from fresh oysters to crabs crab or lobster, and more.
One of the shellfish that I absolutely love but can’t get easily is soft shell clams or New England steamers.
They have thin and fragile white-color shells, with siphon sticking out.
Soft shell clams are extremely briny and sweet in taste, and the flesh is very tender and juicy.
All I did was steaming them with a little garlic, herb and butter, with some white wine.
I would always guzzle the delicious clam juice until not a single drop left.
If you can’t find steamers where you are, you can certainly use any clams you can find in your area.
There are also similar recipes that you can try: Thai steamed clams, ginger and clam soup, Taiwanese-style clams, and steamed Asari clams. Bon appetit!
How Many Calories per Serving?
This recipe is only 174 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Butter Steamers Recipe (Soft Shell Clams)
Ingredients
- 2 tablespoons butter (melted)
- 2 cloves garlic (minced)
- 1 1/2 lbs soft shell clams, cleaned and scrubbed
- 1/4 cup white wine
- 1 tablespoon chopped flat-leaf (Italian parsley)
- salt to taste
Instructions
- Heat up a small pot and add the melted butter. Saute the garlic until you smell the aroma, but not browned. Add the soft shell clams into the pot, stir to combine well. Add the white wine and cover the pot with its lid.
- As soon as all clams open up, add the parsley and salt to taste. Serve immediately.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious with crusty bread. I added some chopped shallots I had too. Yes pull off covering to neck, but enjoy those tender guts and the slightly chewy neck. My dad always called that the handle to hold to dip these sweet clams in butter.
Third time I’m making these, there so easy and delicious, I soak them in salt water first to get the sand out.
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They are good. But first remove the siphon and guts, don’t want to eat that.
If you remove the siphon and guts, what do you eat? Real New Englanders remove only the membrane covering the snout and eat the rest of it. The soft “belly” part is excellent tasting!!
Delicious with crusty bread. I added some chopped shallots I had too. Yes pull off covering to neck, but enjoy those tender guts and the slightly chewy neck. My dad always called that the handle to hold to dip these sweet clams in butter.
Never remove the siphon, just peel it. And the bellies are the best part… you must not be from New England.
This is one recipe that I’m trying as soon as I get these clams.. I look forward to all your recipes.. Have tried a few and they are all fantastic!
Jeannette – steamers are hard to come by unless you go to seafood stores, but but you can use Manila clams, or any hard-shell clams. :)