Easy Steamed Clams (aka Shabazi Clams)
Classic clams with white wine and butter – the La Boîte way. It’s a quick seafood appetizer that comes together in minutes on the stove. I like to sneak them onto the grill while getting things started. Some freshly steamed potatoes or a crusty loaf of bread and it’s on. Yalla.
Lior Lev Sercarz
- 2 dozen littleneck clams, scrubbed clean (or 2 pounds of cockles)
- ½ cup white wine
1 Tbsp olive oil
- 2 Tbsp butter
2 Tbsp Shabazi
- Fresh lemon
- In a heavy bottom skillet, place the clams, white wine, olive oil, butter, and Shabazi over medium high heat.
- Cover the pan (or close the lid of the grill) and let them simmer for 8 minutes or until the clams are opened.
- Squeeze on the fresh lemon juice and enjoy hot from the pan.
This dish is also works really well with compound butter. Just add the wine, the compound butter, and the clams and finish with lemon.
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