SANDRA'S ALASKA STEAMER CLAMS in a GARLIC-BUTTER-VODKA SAUCE - Hi, friend Popular Recipes, in this article entitled SANDRA'S ALASKA STEAMER CLAMS in a GARLIC-BUTTER-VODKA SAUCE, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article AKFood, Article alaska, Article butter, Article clams, Article cockle, Article garlic, Article images, Article photographs, Article pics, Article recipes, Article sandras, Article sauce, Article Seafood, Article shellfish, Article starfish, Article steamer, Article vodka, Article yakutat, that we write this you can understand and useful. okay, happy reading.

Yakutat Alaska white steamer clams
are prepared in a velvety garlic-butter-vodka sauce
to create my infamous side or main dish,
including adding crispy Texas toast dipping...
Servings: 4 as an appetizer or 2 as a main course

Prep: 10 Mins.
Cook: 20 Mins.


3 tablespoons cold unsalted butter, cut into 3 equal pats (divided)
3/4 cup finely chopped celery
4 cloves garlic, minced
1/2 cup chopped green onion, both white and green parts
1/2 cup chopped, fresh roma tomatoes
Yes, we ate all the steamer clams
and I ate the small cockle,
but we refrained from eating the starfish ;-)
2 pounds live steamer clams in shells, scrubbed
1/4 cup quality vodka
3-1/2 cups low-sodium chicken broth
1 teaspoon dried parsley
1 teaspoon dried sweet basil
1/4 teaspoon freshly ground pepper
2 teaspoons freshly squeezed lemon juice

Tip: Prep all your ingredients ahead of time, including laying out your servings bowls.

Also, preheat your oven to 375F, then begin baking your garlic Texas toast, according to pkg directions, about 8-10 total minutes
(it's found in the freezer section of the market).


In a large, high side sauté pan over medium heat, melt 2 tablespoons/pats of butter. Add the finely chopped celery and sauté for 3-5 minutes. Add the garlic, green onions and chopped tomatoes, and sauté for 2 minutes.

With pan off heat, add the vodka to deglaze pan by scraping bottom.  Return pan to heat and add chicken broth, parsley, basil, and pepper. Bring to a boil then reduce to a rolling simmer, add clams, cover pan, and cook just until they open up, about 3-5 minutes (do not overcook).

Remove from the heat and stir in the lemon juice. Add remaining tablespoon/pat of butter and gently stir to incorporate. 

Serve immediately in shallow, wide bowls with hot and crispy garlic Texas toast for dipping. ~ Enjoy!

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