Chef Alfredo Cacho's Steamed Clams Georgie's Beachside Grill Newport, Oregon
Serves 2 people. Cooking time: 8 to 10 minutes 1 lb of steamer clams (we use local fresh clams) 2 Tb of melted butter 1 Tb chopped garlic 2 Tb chopped basil 2 Tb chopped parsley 1/2 cup clam juice 1/2 cup white wine 3/4 cup mirepoix (celery, onion and carrots) 1 Tb melted butter
Wash the clams and remove any blemishes. They should have no odor. Heat butter in a large sauce pan over medium heat and cook garlic and mirepoix until a little soft. Add clams and wine, cook it for about a minute and add clam juice and cover the pan for around 5-8 minutes or until the clams are open. Discard any clams that do not open and remove clams to serving bowls. Salt and pepper to taste.
You can make your own garlic bread and garnished with fresh parsley (we use local sourdough bread with spread of herbs and butter). Enjoy!