Cooking clams is incredibly simple. The secret is as easy as fresh clams and the complimenting ingredients for a delicious broth. If you are skeptical, just try this recipe for Steamed Clams with Fennel.
Clams are my favorite food. First, they are delicious. Second, they bring up great memories of my childhood, when each summer, my grandmother visited from the East Coast, and we would visit the Pike Place Market in Seattle and feast on steamers for lunch. This dish combines fresh clams’ salty sweetness, fennel’s aromatic magic, and the thrill of cooking over an open flame.
When it comes to steaming clams, not all varieties are created equal. For the best results, you’ll want to select clams known for their tender texture and sweet, briny flavor. Little Neck clams, Manila clams, and Northern Washington are all excellent choices. These smaller clams steam quickly and evenly, making them perfect for outdoor cooking.
Best Type of Clams for Steaming
- Littlenecks // The clams are the smallest of the hard-shell clams and are found along the Northeast Atlantic coast. They are sweet and tender.
- Manila // These Pacific Northwest gems are both affordable and a sustainable type of seafood. They are small and less briny than other types of clams.
- Northern Washington // These clams found in Pacific from Northern California to Alaska have a buttery texture that melts in your mouth.
When selecting ingredients for your steaming broth, it is essential to select tastes that complement the flavors of your clams. Often, this means foods that bring spice or acidity to the sweet and salty flavor of the clam. Here, acid is added to the tomatoes and white wine.
More Recipes Featuring Shellfish
The great thing about steaming clams outdoors is that various heat sources can be used. Anything from camp stoves to backpacking stoves to campfires. For this trip, I used a campfire and grilled some bread right alongside my pot of clams.
You’ll want to set up your campfire to provide consistent, medium-high heat to achieve the best results. If you’re using a grill grate, make sure it’s sturdy and positioned over the hottest part of the fire. Alternatively, you can use a cast iron skillet directly on the fire for a more rustic approach.
FAQs
- My clams always turn out gritty. How should I clean them?
Start by placing the clams in a large bowl of cold water. Add a few tablespoons of salt and let them soak for about 20 minutes. This process, known as purging, will encourage the clams to expel sand or grit. After 20 minutes, gently scrub the clams under cold running water with a brush to remove any remaining debris.
- What if some of my clams don’t open?
If some clams remain closed after steaming, they were likely dead before cooking and should not be eaten. Discard any unopened clams to ensure your meal is safe and enjoyable.
- Can I add other ingredients?
Absolutely! Feel free to customize this recipe to suit your taste. You can add ingredients like chili flakes to up the spice level or even a splash of cream for a richer broth. Experiment with different flavors to make the dish your own.
Steamed clams with Fennel is a delightful dish showcasing the best Pacific Northwest seafood. Its simple preparation and rich, aromatic flavors make it the perfect meal to enjoy around a campfire with friends and family.
So, try this steamed clams recipe on your next outdoor adventure! And if you’re looking for more delicious recipes and tips on campfire cooking, be sure to explore our other recipes and resources. Happy cooking!
Steamed Clams with Fennel
Ingredients
- 4 tbsp butter
- 2 cloves garlic minced
- 1/2 onion sliced
- 1 fennel bulb fronds removed, thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup white wine
- 1 pound Manila or littleneck clams
- 2 tbsp parsley chopped
- 1/2 lemon sliced into wedges
Instructions
- Melt butter in large stockpot. Add garlic and heat until fragrant. Add onion and fennel and saute for 5 minutes while stirring frequently.
- Add wine and tomatoes. Bring to simmer. Add clams and cover. Cook until clams open, approximately 5-8 minutes. Discard any clams that do not open.
- Serve with parsley and lemon slices.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
I can’t believe I’ve never made steamed clams before! Not only are they delicious, but they’re so easy to make. You have to try this recipe – it’s a winner!
Had lots of steamed clams in my day, but this recipe is the absolute tastiest!! You should see for your self.
Love this recipe. So tasty!
Tried this last night and was delicious.
Recipe sounds very good indeed. However, isn’t Pike Place Market on the west coast? 🙂Looking forward to having clams with fennel soon!
Oh my gosh! That was a typo. It should have read when my grandmother visited *from* the east coast. Fixed and thank you for the comment!
Hi Annie!!
I love this recipe, but for the life of me cannot find the “print” option! Am I missing something obvious?
Thank you and Cheers to eating in the wild!!!
Hi Joanne!
Glad you are enjoying the recipe. If you look on the “recipe card” the print button is at the top by the recipe card image (next to the Pinterest button.) Hopefully that helps!
Annie