Ingredients
- 3 pounds steamer clams
- 1/2 cup white wine
- 1/4 cup water
- 1 tablespoon dill
- 2 tablespoons butter
- 2 tablespoons lemon juice
Make it step by step
- Rinse the steamers with cold water until free of sand.
- Add all the ingredients into a large, lidded, heavy pot and stir to combine.
- Add the steamers, put the lid on, and bring to a boil. Reduce to medium heat and cook 5-10 minutes until steamers are opened up (discard those few stubborn ones that don’t open up versus overcooking them).
- Divide steamers and corresponding cooking broth into small bowls. If you’re fastidious, I recommend pouring the broth through a cheese cloth to catch any last sand parts, although if you’re a bottle or two of wine into dinner, no one will notice.
- Serve with individual butter bowls seasoned with fresh lemon juice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Erina Malarkey, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.