I really love steamed clams and order them whenever I have the chance. But the most outstanding I’ve ever had was Chef Alfredo Cacho’s Steamed Clams at Georgie’s Beachside Grill, located in Newport, on the beautiful Oregon coast.
Chef Alfredo Cacho’s Steamed Clams
They’re addictive. Why are these so special? Because Chef Alfredo took the traditional steamed clam recipe and kicked it up several notches.
Generally you will find steamed clams containing wine, butter, garlic and clams, but Chef Alfredo has gone one step further. He has taken the traditional French Mirepoix, celery, onions and carrots, and made this dish spectacular. The result is not only tender, flavorful clams and vegetables, but by adding the Mirepoix, you now have a broth that you want you sop up with all the bread you can because it’s that delicious.
I asked Chef if he would allow me to share his recipe with you and he said yes!
Chef Alfredo Cacho's Steamed Clams
- Thoroughly wash Clams to remove sand and blemishes. They should have no odor.
- Heat butter in a large sauce pan over medium heat. Add garlic, celery, onion and carrots and cook until a little soft. Add Clams and wine and cook for another minute. Add clam juice, cover the pan and allow to steam 5-8 minutes or until Clams open. Discard any Clams that do not open.
- Serve Clams, vegetables and stock and top with basil and parsley. Serve with garlic bread.