Steamed Clams

Steamed Clams with Vanilla Glazed Carrots

Steamed Clams with Vanilla Glazed Carrots

Clams make an easy appetizer or main course, and are fun to eat as well as visually appealing. No more need to hurt yourself with high amine white wines – a simple substitute with ascorbic acid and water did just fine. Two pounds of steamed clams will make plenty for a main course for two, or an appetizer for four. Enjoy!

2 lb clams

1/4 C minced garlic, packed

1/4 C minced parsley

1 Tbsp ascorbic acid

1 C water

2 Tbsp butter (butter substitute for dairy-free)

  • Soak clams in very cold water for at least 20 minutes, preferably longer to help them expel sand.
  • Heat butter and garlic in a deep-walled pan or a large pot. Cook till fragrant.
  • Add water and ascorbic acid and bring to a boil.
  • Add clams and parsley.
  • Mix well and cover, stirring occasionally. Cook for 5-7 minutes, or until the majority of clams have popped open.
  • Serve with some of the juices poured over the top.
Very Low Amine: garlic, parsley, ascorbic acid, water
Low Amine: clams, butterĀ (or butter substitute for dairy-free)