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steamed clams on a blue plate
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5 from 2 votes

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
Cook Time8 minutes
Total Time23 minutes
Course: Appetizer
Cuisine: American
Keyword: Steamed Clams
Servings: 2 People
Calories: 246kcal

Ingredients

  • 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

Instructions

  • 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.  

Nutrition

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