Chef Alfredo Cacho's Steamed Clams
Chef Alfredo Cacho's Steamed Clams uses a French technique to make these steamed clams the best in the world.
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Steamed Clams
Servings: 2 People
Calories: 246kcal
- 1 Pound Steamer Clams We use local, fresh clams
- 3 Tbsp Butter Melted
- 1 Tbsp Garlic Chopped
- 1/4 Cup Celery Chopped
- 1/4 Cup Onion Chopped
- 1/4 Cup Carrots Chopped
- 1/2 Cup Clam juice
- 1/2 Cup White wine
- 2 Tbsp Basil Chopped
- 2 Tbsp Parsley Chopped
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.
Calories: 246kcal | Carbohydrates: 11g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 330mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3785IU | Vitamin C: 11.3mg | Calcium: 33mg | Iron: 0.4mg