Steamed Clams

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I halved the recipe and followed it exactly except I added crushed red pepper when sauteeing the onion/garlic as previously suggested (yum!, and I accidentally forgot to half the amount of wine. Oops! Still was awesome and I kind of liked the pronounced white wine flavor! Might add more white wine than suggested next time (though maybe not double :

I don't know what the previous reviewer who said this was bland was talking about. Perhaps they used water instead of the clam juice? Regardless, this was super easy and absolutely delicious! I served it with hunks of baguette to soak up the juice. Delicious!

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This was a great recipe. I only had two pounds of clams. I used all butter and added a tablespoon of dried taragon (my husband thought it could use a little more, plus 1 cup chardonnay and about 1/2 cup clam juice. I like the idea of a adding red pepper flakes - thanks Doug in Mukilteo. If you use fresh taragon, you will need to double the amount - it adds great flavor!!

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We live in the Pacific Northwest and have grown an attachment to Ivar's acres of clams -this was better. Added red pepper flakes and some crushed fennel - made the best steamed clams we have ever had.

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I grew up in Ohio (by the lake but my Pop did a clam bake every year.
He made a steamer out of a copper wash tub ( which I now possess and everything always tasted so good.
Hmmm, I think there may have been some adult beverages going on too.

This recipe tasted like those old days back in timberlake, and simple too!
Thanks Robert

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I thought the broth was going to be super favorful, but instead was like flavored water. The clams came out ok and had flavor, but the broth was a waste. I think next time I would use more spices so that the broth comes out more flavorful.

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I live right on the water and eat clams on a regulary basis and have made many different clam dishes and this one by far is the best. i will keep making it.

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I made this last night for a small party and it was fantastic! Everyone loved it. The only change I made was to use shallots (had them on handinstead of onion and added red chili flakes (we all like our food spicy. It was so easy and absolutely delicious. Thank you, Robert.

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these were the best littlenecks I have had. Made them for a dinner party and had to copy the recipe for them.
I did add a dash of Pernod, some fresh tarragon and crushed red pepper flakes to add more flavor because these people like their flavor. I saved the leftover broth to use for a chower base. Try this, you won't be disappointed.

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In a word outstanding.