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Steamer Clams

Sure is fun heading down to the tideflats on a spring day for some steamer clam digging… and the rewards for a half hour spent digging in the mud ?  Good times and a heck of a clam dinner for the crew.


Tiffany’s Port Townsend Steamer Clams

  • 2-3 limits fresh Manila or Native Littlenecks in shell ( approx. 3 lbs)
  • 32 oz. organic vegetable broth
  • fresh basil
  • 2 tablespoons minced garlic
  • one can tomatoes, diced
  • 1 tablespoon olive oil
  • sea salt to taste
  • glass of chardonnay ( for the cook , dash for the clams )

Rinse and scrub clams. Combine broth, basil, tomatoes salt and garlic in a deep Paella pan or pot, cover and bring to a boil. Add clams and bring back to boil on simmer- clams are done when they have all opened fully. Serve clams in bowls with broth and slices of baguette bread for dipping.

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