Garlic, butter and white wine team up with our Chackbay Blend for down-the-bayou twist on this steamed classic. Clams bathe in a fragrant broth just begging to be soaked into warm, crusty bread. This indulgence is made even better because of its simple preparation and quick timing. Pour a glass of Chardonnay and dig in.
Time: 20 min
Serves 2-4Rating
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Loading...| 2 lbs small clams | |
| 1 stick butter | |
| 4 cloves garlic, minced | |
| 1 shallot, finely diced | |
| 2 tsp Chackbay Blend | |
| 1 cup white wine | |
| Fresh parsley for serving | |
| Warm crusty bread for serving |
| 1. | Place the clams in a large bowl and top with cool water. Soak the clams for 20 mins to expel any grit. |
| 2. | In a large dutch oven, melt the butter over medium heat. Add the garlic and shallot, sauté until fragrant about 1-2 minutes. Add the Chackbay Blend and saute for 1 minute. |
| 3. | Add the white wine, bring to a boil. Add the clams, reduce to a simmer and cover. Steam the clams until they open, about 7 minutes. |
| 4. | Squeeze the lemon half over the steamed clams and sprinkle with chopped parsley. Serve with warm, crusty bread. |
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