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Charcoal Broiled Maine Steamer Clams

Product Unusual combination of flavors

Ingredients:


Appetizer for 4

  • 5 Pounds of Fresh Steamer Clams
  • 1/2 Cup of White Wine (Rhine or Chablis)
  • 1/2-Cup Water
  • 1/4-Cup Cider Vinegar
  • 1/4 Cup of Olive Oil
  • 1 Medium Size Sweet Onion – diced
  • 1 Medium Lemon
  • Salt and fresh cracked black pepper

Directions:

Cleaning your steamer:  Gently place the steamers in your sink.  Using your spray nozzle give the clams a good cleaning on the outside by spraying them with cold water.  Then fill the sink with cold water, enough to just cover them.  Add to the water 1/4 cup of cider vinegar, gently swish the water around.  The vinegar helps the steamers to expel any sand or mud in their digestive track.  Keep gently swishing the steamers around and allow them to soak for about 15 to 20 minutes. Then drain the water off and take the spray nozzle to them one more time. You will never ever get all the grit or dirt off or out of a steamer clam.


Check your charcoal grill: Make sure you can close the cover all the way with your sauté pan inside.  Start your coals and wait for them to get evenly hot.

Now place the steamer in an oven proof sauté pan, with the juice of 1/2 a lemon, 1/2 cup of white wine, 1/2 cup of water, 1/4 cup olive oil, the diced onion, salt and pepper.  When coals are hot place the sauté pan in the grill uncovered, and then close the lid of the charcoal grill.  Occasionally give the clams a stir, gently, cook for approximately 8 minutes.  Keep an eye on them as charcoal grilling times may vary; when all the clams are open they are done.

Seafood ingredients used:

Steamer, Soft-Shell, Long Neck Clams or Ipswich Clams


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