Steamed Clams in Wine-Herb Sauce - Recipe

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STEAMED CLAMS IN WINE-HERB SAUCE
5-6 dozen steamer clams 1 cube butter 1 c. dry white wine (i.e. Chablis) 1/2 onion, peeled and chopped 2 lg. cloves garlic, peeled and minced 1 bay leaf 1/2 tsp. dried basil 1/4 c. chopped parsley (or 2 tbsp. dry) 1/2 tsp. dill weed Place clams in large kettle. Place all ingredients on top of clams. Bring to boil over high heat, allowing ingredients to filter through clams. Lower heat and when clams are open, serve with broth.

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Steamed Clams in Wine-Herb Sauce

· Sep 13 · #130538

Janis (Pennsylvania) says:

This is the recipe for the steamers.

· Dec 7 · #134577

Ed (California) says:

Last minute decision for clams and it was great. Used green onions. Fresh basil really set it off. 3 seed Sourdough mini-baguettes were a real treat dipped in broth. Really cheap chardonnay was fine for the broth. Very flavorful.

· Jan 30 · #152050

Elena (Oregon) says:

I bought a package of cooked frozen clam meat, but it did not tasted good. I tried this recipe, and it worked just great!

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