Steamer Clams With Dill, White Wine And Butter



  • 3 pounds soft-shell clams
  • 1/2 cup white wine
  • 1/4 cup water
  • 1 tablespoon dill
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • white wine
  • steamer
  • clams
  • dill
  • butter
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    1. Rinse the steamers with cold water until free of sand.
    2. Add all the ingredients into a large, lidded, heavy pot and stir to combine.
    3. Add the steamers, put the lid on, and bring to a boil. Reduce to medium heat and cook 5-10 minutes until steamers are opened up (discard those few stubborn ones that don’t open up versus overcooking them).
    4. Divide steamers and corresponding cooking broth into small bowls. If you’re fastidious, I recommend pouring the broth through a cheese cloth to catch any last sand parts, although if you’re a bottle or two of wine into dinner, no one will notice.
    5. Serve with individual butter bowls seasoned with fresh lemon juice.
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