How to Steam Oysters and Clams in the Shell
No matter where you live, there is little more evocative of the ocean than a dish of steamed shellfish. Oysters and clams can be particularly delicious when served with some warm, crusty bread and a glass of wine. If you are lucky enough to live near the ocean, you may be able to buy directly from local fishermen or harvest some yourself. Otherwise, you must rely on your local fishmonger to supply you with the freshest shellfish possible. Does this Spark an idea?
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Things You'll Need
- Butter
- Onion, diced
- Three cloves of garlic, chopped
- Can of diced tomatoes, 8 oz
- 10 oz. white wine
- Clams
- Oysters
- Chopped parsley
- Lemon wedges
- Deep stew pot with lid
Instructions
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1
Purchase fresh oysters and clams.
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2
Clean the shells thoroughly by scrubbing them with a scrubbing brush and rinsing them in fresh water.
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3
Melt the butter in the stew pot over a medium heat.
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4
Add the onion and garlic to the pot and sweat them until the onion becomes translucent.
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5
Add the can of diced tomatoes and white wine and bring to a steady simmer.
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6
Drop the oysters and clams in and put the lid on the pot to create the necessary steam. Keep checking the pot, until all the shells have opened. This should take about five to 10 minutes. Discard any shells that have not opened.
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7
Serve the oysters and clams in soup dishes and garnish with chopped parsley and lemon wedges.
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Tips & Warnings
Do not attempt to open the shells of oysters and clams that remain unopened after the steaming process. This indicates that the contents are not fresh and could cause illness, if consumed. It is not unusual to find a few unopened, when steaming a pot of shellfish.
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