This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.
My husband’s favorite thing to cook and his “signature” dish is steamed clams…preferably the Littlenecks! Every time we go on vacation in Virginia’s Chesapeake Bay area, he makes his clams, starting with the “purging”…
Clams “purging” in their spot on the jetty.
Captain Dickinson’s (i.e. my husband’s) Steamed Clams
Ingredients
Clams in their shells (preferably Littlenecks)
Sea water (if you have it, tap water if not)
Butter
Old Bay Seasoning
Directions
“Purge” clams in sea water for 30 minutes. Purging helps get the sand and grit out of the clams. Steam clams in a covered pot with about an inch of water under the steamer basket until the clams open. Serve with melted butter mixed with a little Old Bay seasoning.
I could a hundred steamed littlenecks. I love how simply you serve these — just a little butter and seasoning. Yum.
You and my husband both! I love them too, but he could literally eat hundreds!
Sure sound good!
I don’t think I’ve ever had littlenecks. More for Captain Dickinson :)!
Not quite my cup of tea – I’m more of a scallop girl. Cheers
Love the idea of old bay in the butter! My husband has taken to grilling clams… never would have though that would work, but they’re delicious.
Ooooh – great idea! Maybe we’ll try that one out!
That picture looks wonderful!