New England is famous for “steamahs“, a dish often found at traditional lobster shacks and clam bakes. This dish typically is made by steaming clams or mussels in ocean water or white white and serving them with melted butter and clam wash to take care of the sand. Hard to complain about that. However, many dining establishments are now upgrading this classic by adding a few more ingredients to the steaming broth and serving the dish with a nice crusty piece of French or sourdough toast.

The bread (example recipe below) is used for the ultimate dipping instrument – sometimes decadently topped with some aioli or basil mayo. There is a little place in Cape Porpoise, Maine called The Ramp that has mastered this dish by offering three different varieties, all of which by far outshine the wine and butter method. Delicious. The recipe that I have included here is still simple and quick, but is satisfying as a meal on its own.

I use Little Neck or Manila clams, since I began making them when I was living on the west coast and steamers are not available.

They can be made with steamers, but be prepared to deal with the beard. This recipe would also be delicious with mussels. Serve with plenty of hot garlic bread, because you will want to soak up every last bit of that broth.

Ingredients:

• 3 pounds of Little Neck or Manila clams, scrubbed and rinsed to get rid of sand or grit
• 4 strips of bacon, cut into 1 inch pieces
• 3 large shallots, roughly chopped
• 3 or 4 cloves of garlic, minced
• 1 container of cherry tomatoes, halved
• 2 cups of dry white wine
• 3 cups of chicken stock
• 1/2 cup of fresh chopped parsley
• Salt and red pepper flakes to taste

Heat a large, deep skillet with a lid over medium high heat. Add the cut bacon and cook until brown and crispy. Add the shallots and cook until they begin to become translucent. Add the garlic and salt and red pepper flakes to taste. Once the garlic softens, add the wine. Bring the wine to a boil and then add the stock. Once the liquid is boiling, add the clams and tomatoes and cover.

Reduce the heat to medium and let the clams cook for 7-10 minutes, or until almost all of the clams have opened and released their juices into the broth. Discard any clams that did not open, as this means they were dead before you cooked them and are not safe to eat. Just before serving, add the parsley and taste to see if you need to add any more salt. Serve immediately. Recipe makes four or five dinner sized servings.

Quick Garlic Bread Recipe:

Ingredients:

• Good, crusty French or sourdough baguette
• 4 tablespoons of room temperature butter
• Minced fresh herbs (parsely, thyme, rosemary)
• 3 cloves of glaric
• 1 teaspoon of salt

Preheat the oven to 375 degrees. In a small bowl, add the minced herbs to the butter. Using a garlic press, add the garlic to the butter and herbs. Add salt. Slice the baguette in half lengthwise, and spread the butter mixture over the bread. Bake for 10 minutes or until the bread becomes golden on the top.